Couscous (North Africa)
In the North African nations of Algeria, Mauritania, Morocco and Tunisia, people understand couscous better than most. The dish originated here, and in 2020, UNESCO recognized not only the dish itself, but also the knowledge associated with how couscous is produced.
Couscous is a cereal, thus the process starts with a seed. The semolina that’s grown and harvested is rolled by hand to form those tiny rounded balls. It’s then steamed and finally cooked. Each of the four countries listed has a slightly different way of preparing and eating couscous, but one thing they all have in common is the ceremonial nature of the processes involved, which are transmitted down from parents to their children through observation.
There are special tools involved with making couscous too, including clay and wooden instruments that are manufactured by specialized artisans. The final stage in the couscous lifecycle – eating! –…
View original post 95 more words