In Tunisia, the richness of the culinary heritage is unknown, often due to lack of transmission and communication that links between the different regions of the country. A tasting exhibition about Tunis paid tribute to seven governments in Tunisia.
When Tunisians start debating the types of chermoula, a sauce used to cook fish, the debates never end. At the Baron d’erlanger House in Sidi Bou Saïd, farmers and artisans unveiled atypical dishes, ingredients and knowledge from seven regions of Tunisia, such as Samia Guittour from the island of Djerba. “So there you have it, I cooked several dishes from Djerba, you have couscous with cadid, dried mutton and then a pumpkin stew and the famous chermoula,” she said. She reveals recipes inherited from her grandfather: “These are recipes from our ancestors. My grandfather was a chef himself, he taught me a lot and cooked for weddings and then himself. Trained as a chef to continue to preserve his recipes.”
In Tunisia, many do not know the full history and richness of the culinary heritage, depending on the region. “Unfortunately, many Tunisians do not know the traditions according to the regions, because everyone really has their specificity, but the oases have specific characteristics, for example. If you take dates, everyone knows one or two varieties, while there are more than 250 different ones in the country with each one, their morphology and their nutritional contribution, ”explains Montassar, 28, a farmer and native of Metouia. I Gabes.
The entire Bennouche, business manager, organized this culinary walk with the support of associations and the Ministry of Women. “Given the very difficult and very difficult economic situation in the country, we intend to support and market products from women farmers, especially small farmers in remote regions of Tunisia. “For her, we need to communicate more and get out of the capital:” We have an interest in communicating about our culinary and gastronomic heritage, there are recipes that we do not know, these are recipes from our grandmothers “
From Gafsa, past Kef and Kasserine, regions that were often marginalized and characterized by unemployment, almost 30 farmers and artisans were able to make themselves known for the tasting time.
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