NABEUL, Tunisia — For many years, the vibrant red pepper has been a staple in Tunisian kitchens, where it is mixed with garlic, vinegar, and an array of spices to create harissa, a beloved spicy condiment. Harissa has become an integral part of the culinary landscape in Tunisia, appearing in households, eateries, and food stalls across the coastal North African country.
Characterized by its brick-red hue and rich flavor, this zesty paste can elevate meals in numerous ways. It is commonly spread on bread drizzled with rich olive oil, dolloped onto dishes featuring eggs, fish, hearty stews, or sandwiches. Harissa also complements merguez sausages and is often used to enrich savory pastries known as brik and sandwiches called fricassées.
In Nabeul, which is known as the primary harissa-producing area in Tunisia’s Cap Bon region, chef Chahida Boufayed emphasizes the importance of this beloved condiment. “Harissa is essential to Tunisian cuisine,” she stated during an event celebrating the chili paste sauce in Nabeul earlier this month. “It’s a love story for me, and I do not make it for profit.”
At her stand during the festival, food lovers from various places gathered to sample her special recipe. Surrounded by strings of drying baklouti red peppers, Boufayed shared insights about cultivating her vegetables and skillfully blending them with spices to produce harissa.
Since UNESCO recognized harissa as part of the intangible cultural heritage in 2022, the festival has experienced tremendous growth. Zouheir Belamin, the event’s organizing association president, noted that this acknowledgment has drawn more tourists to Tunisia, particularly to Nabeul. Harissa was highlighted as an essential component of Tunisian culinary traditions, placing it alongside other cultural symbols like Ukrainian borscht and Cuban rum.
While already popular across North Africa and France, the fiery condiment is also gaining international acclaim, with its fan base expanding in countries like the United States and China. Often likened to sriracha, harissa is traditionally made by women who sun-dry harvested red chili peppers before deseeding, washing, and grinding them.
The term “harissa” derives from the Arabic verb “haras,” which means “to crush,” reflecting the preparation process. The peppers are then mixed with garlic, vinegar, salt, olive oil, and various spices using a mortar and pestle to create a fragrant blend. At the festival, diverse harissa variations featured ingredients like cumin and coriander, along with different peppers, showcasing a range of colors from burgundy to crimson.
“Crafting harissa is an art form. Mastering it can lead to culinary wonders,” Boufayed expressed, highlighting the passion and dedication embedded in this traditional Tunisian delicacy.
