Street food Ojja — the authentic version

The best Ojja I've ever had came from a street stall, not a restaurant. The boldly spiced and warming intensity was completely different — more direct and uncompromised. olive oil was used without hesitation, the way it should be.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. The a seaside fish restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Celtia beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.