Sunday, 13 February 2011
There is an expression in Tunisia that Tunisians get hungry when they see the colour red, the colour of appetite and passion. It is also the colour of their famous Harissa, a fire-red chilli blend made from crushed dried red peppers, garlic, salt, coriander, caraway seeds and mint leaves, known for its heat. It can be served on a side plate with French bread, olives and olive oil or used in soups, salads, meats, fish, stews, couscous and rice. Harissa recipes can vary but it is certainly versatile ingredient. Tunisian cuisine is the spiciest in North Africa and the country is a major exporter of pimentos.
Viridian Postcard is the hostess of Sunday Stamps, this week no theme, just pick any kind of stamp.