For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation. Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches.
Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul. Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Please refresh the page or navigate to another page on the site to be automatically logged in Please refresh your browser to be logged in.
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