There is an interesting cookbook, The Tex Mex Cookbook
, by Walsh that gives history as well as recipes. In it is a recipe for "Tangia - Berber Chili / aka / traditional Morrocan bachelors stew" consisting of meat (in this case lamb), onion, black peper, cumin, and paprika (chile). It is said to be from the Canary Islands and is given a an antecedent to chili.
Aside from the definition of paprika as a chile which to me is exceptional, most of the Algerian - Berber - Morrocan stews and tangines I find by GOOGLING have vegetables and even fruit. Some use paprika and some do not. I can believe that people with a Canary Island heritage made something like Walsch describes at some point but I wonder if it was after they arrived in the New World which would make it something other than "traditional," IMO.
There are articles on line that say the use of paprika spread rapidly in the Mediterrean basis after it was recognized as a foodstuff and not an ornamental. It is easy for me to imagine that traders carried paprika around the African coast or that Columbus left seeds or plants in the Canaries on his way home.
But I wonder when paprika began to be used by Spanish people living in any part of the country. I'm not sure that the recipe Walsh gives is not phantasy.
Next time I go to the library I see if they have Wolfert's Cous-Cous
. Any light you can shed is appreciated.