North Africa: Let's Walk Through the Door!
From the aromatic scent of roasted peppers to the earthy blend of herbs and spices, Tunisian cuisine is a celebration of vibrant flavours and unique cooking practices. Today, we’re going to walk through the door that leads to the flavourful world of Tunisian food!
A Fusion of History, Spice and Tradition
As a North African country, Tunisia’s cooking traditions and characteristics are steeped in history due to exploration, colonisation, and trade. The capsicum pepper, for instance, found its way to the Barbary Coast, from Spain. Its journey across neighbouring countries led to the pepper's integral role in defining diverse cuisines throughout the Maghreb region.
Tunisia's rich history has significantly influenced its vibrant and diverse cuisine, blending various cultural, historical, and geographical elements into a tapestry of flavours. The legacy of ancient civilisations, particularly Carthaginian and Roman (149 BC),has left a lasting impact on Tunisian cuisine. Ingredients like wheat, olives, grapes, and spices were introduced and integrated into local culinary practices during these eras.
The Arab-Islamic conquests (647 AD) brought an array of spices, aromatic herbs, and cooking techniques to Tunisia. Ingredients like cumin, coriander, saffron, and cinnamon, along with techniques such as slow-cooking in tagines (earthenware pots), became integral to Tunisian cuisine.
The Heart of Tunisian Cuisine
Tunisia's location along the Mediterranean Sea has infused its cuisine with seafood, reflecting a fusion of coastal flavours. Dishes featuring fresh fish, octopus, and other marine produce are prevalent, showing the country's reliance on the bounty of the sea.
At the heart of it though, Tunisian food is spicy and packed with flavour. It does not come as a surprise then that harissa , a hearty blend of chilli, garlic, olive oil and caraway (Persian Cumin), is often referred to as the national condiment. Harissa derives its name from the Arabic word "harasa", referring to the traditional method of crushing and pounding its ingredients.
Harissa , beyond being a condiment, plays a pivotal role in many dishes, giving them a robust flavour profile. From the fiery kick of harissa to the rich depth of tomato paste, these ingredients form the backbone of Tunisian cooking, adding layers of taste to various sauces and gravies. And if being such a culinary overachiever wasn't enough, harissa went on and bagged itself a mention on UNESCO’s Intangible Cultural Heritage list!
Shakshuka, a delightful dish of eggs poached in a spicy tomato and pepper sauce, holds a cherished place in Tunisian cuisine. Its flavoursome profile beckons both locals and global food enthusiasts alike. Here's an exciting Red Harissa Shakshuka recipe that you can recreate in no time!
The versatility harissa of extends beyond its traditional use. From enhancing dips like hummus to marinades for grilled meat or fish, this aromatic and peppery paste adds depth and character to slow-cooked dishes such as tagines. Its prowess extends to flavouring couscous – a semolina granule dish made from durum wheat, slightly larger than its Indian counterpart, Rava (Sooji).
Interestingly, the intense and flavorful nature of harissa opens doors to fusion cuisine. Whether incorporated into Indian cooking for a Spicy Green Pakoda or used to create exquisite Lebanese Kebabs, the possibilities are as vibrant as the flavours themselves.
You can easily recreate these recipes at home using Chilzo's range of harissa pastes! Chilzo's Harissa is packed with chillies, sunflower oil (we don't do palm oil here), and natural, fresh ingredients to give you that authentic Tunisian flair. With no added sugar, trans-fat-free, and vegan, these delicious pastes are for everyone!
Buy Chilzo's Harissas here.
Tunisian cuisine, with its aromatic spices, condiments, and diverse influences, invites you on a journey of a lifetime. Join Chilzo in bringing that Tunisian flair to your kitchen!
