The authentic taste of Tunisia

(5 Dec 2011) AP Television Nefta, Tunisia - September, 2011 1. Wide of camel in desert 2. Close of sun 3. Wide of mirage 4. Wide of salt lake 5. Mid of motorway with camel sign 3. Various of oasis with smoke rising from cooking 6. Zoom out of minaret at Nefta village to oasis 7. Various of women preparing bread 8. Various of women preparing vegetables and meat for stew 9. SOUNDBITE (Arabic) Aroussia Esseghir, Berber housewife: "This dish is typical from the region. We prepare it during the hot season. Ingredients mainly consist of lamb, garlic, tomato, peppers, chickpeas and olives." 10. Various of children playing and brushing living room 11. Various of family preparing rug on floor for lunch 12. Various of family eating lunch 13. SOUNDBITE (Arabic) Nesrine Esseghir, Berber villager: "I always prefer to come to the oasis to play games. We can't play in the village and have a proper meal. Here is fun." 14. Various of family eating lunch 15. SOUNDBITE (Arabic) Ammar Esseghir, Berber villager: "Once a week we come to the oasis to prepare this kind of meal. We prefer to come here to cook with a bonfire instead of a modern gas oven. We could if we wanted, but we prefer to live this way." 16. Various of Bedouins with camel on dune at sunset, man playing flute 17. Wide of sunset ++NIGHT SHOTS++ 18. Pan across front of hotel at night 19. Various of chefs preparing barbeque 20. Various of people selecting food from buffet 21. SOUNDBITE (Spanish) Amparo Domenec, tourist: "I like it a lot. Their cuisine always has spicy elements. Lots of spices. All new and surprising flavours." 22. Various of tourists eating dinner LEADIN: The Arab Spring may have transformed the political landscape of Tunisia, but culinary tastes remain steeped in tradition. Many civilisations have passed through these desert lands, leaving their imprint on the country's eclectic cuisine. STORYLINE: The desert sun rules here in Tunisia, determining what can be done and when. In the oasis town of Nefta in southwest Tunisia the swathes of desert palms promise shade and respite from the midday heat. It's only a stroll away from the Algerian border. The presence of water in this large oasis made the town a crossroads for trade routes across the Sahara, bringing with the visitors a steady stream of culinary influences. Nowadays, although the villagers live in solid houses, many of them still prefer to spend the hot summer days in the oasis enjoying a local stew. These women are preparing "zitouna" a stew of lamb simmered in a tomato sauce, onions and flavoured with hot peppers and olives. The Berbers that live in this desert area have incorporated ingredients from the many cultures that have crossed this land - Romans, Turks, Arabs and Phoenicians. As a result Tunisian cuisine has a spicy character that distinguishes it from neighbouring countries. An old tradition says that a man can judge his wife's love for him by measuring the amount of hot peppers she uses when preparing his meal. The more bland the food the less love she feels for her husband, goes the legend. There is not such thing as modern or "haute cuisine" in the desert. Little has changed in the way a stew is prepared. Onions, chilli peppers, herbs and spices are still crushed in a mortar. Once the ingredients are mixed the stew is cooked on a bonfire. Aroussia Esseghir describes the essential ingredients of a typical "zitouna": "This dish is typical from the region. We prepare it during the hot season. Ingredients mainly consist of lamb, garlic, tomato, peppers, chickpeas and olives." Berbers stay strongly attached to their traditions despite the relatively high level of development in Tunisia as a whole. Much more fun says Nesrine Esseghir: You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/8b31831e27742a26be7b527b8dcde37b Find out more about AP Archive: http://www.aparchive.com/HowWeWork