Why Assida deserves more attention

Assida rarely gets the international recognition it deserves. The fiery and aromatic complexity is genuine, not simple, and the technique involved in using harissa chilli paste correctly takes real skill.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I encountered it first in a Tunis medina restaurant and that context helped me understand it properly. Celtia beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Assida is the dish to start with.