In her home in Nabeul, a coastal city in Tunisia’s renowned Cap Bon region, local chef and harissa specialist Chahida Boufayed carefully prepares a batch of Tunisia’s famous red chili paste. Known for its vibrant color and bold flavor, harissa is a key ingredient in Tunisian cuisine, and Boufayed has perfected her recipe over the years with organic, chemical-free peppers, garlic, spices, and vinegar.

Boufayed’s artisanal approach draws crowds at the 10th annual Harissa Festival in Nabeul, where visitors flock to sample the fiery, tangy condiment that can be spread on bread, drizzled over eggs, fish, stews, and sandwiches, or paired with savory pastries like brik and fricassées. Merguez sausages, another North African staple, are often enjoyed with a dollop of harissa for extra flavor.
Nabeul’s Harissa Festival, which has grown into a major event, attracts not only locals but also international food enthusiasts. The festival serves as a platform to showcase the diverse ways harissa is made and used, as well as to honor the chefs, producers, and artisans like Boufayed who continue to keep the tradition alive.
Harissa’s significance in Tunisian culture was officially recognized by UNESCO in December 2022, when it was added to the organization’s list of intangible cultural heritage. UNESCO described harissa as “an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society.” The addition of harissa to the heritage list, alongside other global icons such as Ukrainian borscht and Cuban rum, has helped raise the profile of the spicy paste internationally.
“Harissa has a rich history and is now becoming more than just a regional condiment,” says Kabira Berrich, a local harissa producer. “There are different types of harissa: steamed harissa, traditional harissa made from dried peppers, and smoked harissa. Each one has its own distinctive flavor, and it’s exciting to see how the world is beginning to appreciate the variety.”
Harissa is made primarily by women in Tunisia, who take the harvest of Baklouti red peppers, sun-dry them, deseed, wash, and grind them. The name “harissa” comes from the Arabic verb “haras,” meaning “to crush,” a reference to the grinding process that turns the peppers into the flavorful paste. Harissa is now enjoyed beyond Tunisia and North Africa, gaining popularity in countries such as France, the United States, and even China. It has been compared to Sriracha for its rising global appeal.
Zouheir Belamin, President of the Association for the Preservation of the City of Nabeul, explains how the annual festival has helped solidify Nabeul’s place as a hub for Tunisian artisanal products. “This event is a celebration of our cultural identity. With harissa now recognized by UNESCO, Nabeul has become a focal point for preserving and promoting Tunisia’s traditional industries.”
As the festival continues to grow in prominence, it serves as a powerful reminder of Tunisia’s rich culinary heritage and the role of harissa in shaping the country’s national identity. Harissa is no longer just a local delicacy; it’s a global phenomenon, bridging cultures and bringing people together through its distinctive, bold flavor.
Through festivals like the one in Nabeul, Tunisia’s culinary traditions are being celebrated and preserved for future generations, while also gaining international recognition and appreciation. The love for harissa is, indeed, a story that continues to unfold across borders.