It’s bright red, spicy, and tangy. You can eat it with bread and olive oil. Put a dab on plates of egg or fish. It goes in a savory pastry called brik and a sandwich called fricassé.

This traditional chili paste is harissa. People often compare it to Thailand’s siracha. But it comes from Tunisia, a country in North Africa. The city of Nabuel holds a yearly Harissa Festival. Tourists from all over celebrate the crimson condiment.

A group gathers around a food stand. Chef Chahida Boufayed describes the process of making harissa. She talks about growing her own vegetables. She explains how to mix the spices. 

“Harissa is a love story,” says Mrs. Boufayed. “I don’t make it for the money.”

As she talks, strings of Baklouti red peppers hang to dry. These chili peppers are native to Tunisia. They’re the main ingredient of harissa.

In Tunisia, women typically prepare harissa. They sun-dry the red peppers. Then they remove the seeds, wash them, and grind them into powder. That’s where harissa gets its name. In Arabic, haras means “to crush.”

The women combine that powder with garlic, vinegar, salt, olive oil, and spices. They mix it with a mortar and pestle. It turns into a fragrant paste.

Festival visitors find many varieties of harissa. Some contain cumin or coriander. Some feature smoked peppers. Colors range from crimson to burgundy. But it’s all part of the same tasty tradition.

The traditional chili paste has brought more tourists to Tunisia. It’s popular in France. You can also find jars on shelves in China and the United States.

“Making harissa is an art,” says Mrs. Boufayed. “If you master it, you can create wonders.”

God provides abundantly out of the Earth. He gives people creativity to turn plants like peppers into amazing, delicious dishes.

Does your family make any traditional foods from what grows near you? We would love to hear about it! Email us at WORLDkidseditor@gwnews.com.

So, whether you eat or drink, or whatever you do, do all to the glory of God. — 1 Corinthians 10:31