Red Peppers: Tunisian Gold Crafted by Women

In the heart of Cap Bon in eastern Tunisia, where fertile lands meet Mediterranean breezes, fields of red peppers transform each late summer into vibrant paintings that fill the air with a fragrant aroma, marking the beginning of the journey of making Tunisian Harissa.

 A culinary treasure that has moved beyond local kitchens to become a distinctive emblem of Tunisian heritage, harissa is today a staple on North African tables and increasingly found across the Arab world, celebrated for its bold and authentic flavor.

 Women, long regarded as the guardians of this traditional craft, carefully harvest the peppers before the most striking scene unfolds as long rows of red peppers spread across rooftops and fields under the summer sun, where nature deepens their color and intensifies their taste. Once dried, the peppers are taken to the koucha, traditional ovens that provide controlled heat, enriching their deep red hue and distinctive flavor.

 The final stage begins with grinding and kneading the peppers with oil, garlic, and spices to create harissa, the fiery red paste that gives Tunisian dishes their special charm. More than just a condiment, harissa is considered a cultural symbol and an inseparable part of Tunisian cuisine.

 Dried peppers are divided into several varieties, including 'shaqf,' cut into large pieces for flavoring; 'marhi,' ground into chili powder; and 'Arab harissa,' the most renowned form, made by grinding dried peppers with garlic, salt, and olive oil, then storing the mixture in traditional earthenware jars known as kanoun.

 For Tunisians, harissa is not merely a food ingredient but also a vessel of memory and identity. The enduring images of women spreading peppers under the sun or grinding them by hand stand as a testament to a craft deeply rooted in the nation’s heritage and daily life.