Harissa is a love story, she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. I don't make it for the money.
The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.
Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches.
Aficionados from across Tunisia and the world converged on the 43-year-old mother's stand to try her recipe. Surrounded by strings of drying baklouti red peppers.
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