Tunisian cuisine

Tunisian cooking is the spiciest in the Maghreb: harissa goes into nearly everything, alongside olive oil, tuna and lemon.

Harissa — a paste of dried chilli, garlic and caraway — is not a condiment for those who like heat but a base ingredient, the way tomato paste is in Italy.

Tunisia is among the five largest producers of olive oil, and Tunisian cooking both fries and dresses with it, without economising.