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| PromoTunisia Exploration & Leisure |
| Fish is variously prepared from simple grilling to the most elaborate preparation. Pampered by miles of coast and a unpolluted and generous sea, seafood is a mainstay of the Tunisia diet. Without question, the blue ribbon goes to the Rouget -red mullet, a delicious fish either grilled or fried . The varieties of seafood from the imperial royal shrimp to the familiar and much appreciated sardine are endless and each region has its recipes and secrets for preparation. Jerba in particular is known for the excellence of these gifts of the sea. |
| Entrees A favorite way to prepare young lamb is coucha - portions of shoulder meat are rubbed with a sauce of olive oil, salt, a sprig of mint, a touch of cayenne pepper and turmeric and baked in a slow oven in a tightly covered earthenware dish. Ragout sauces are innumerable. It basically consists of a sauce containing tomatoes raised with various spices. From this sauce one can prepare an infinity of dishes whose diversity comes from the mode of preparation but especially from the composition. The tajines are pies that are prepared with vegetables or meat. |
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| PromoTunisia specializes in guided holidays around cultural themes such as music, festivals,cuisine, arts & traditions to provide our travelers with a Tunisian people experience. |
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| Gastronomy |
| The national dish remains obviously the couscous. It is a semolina cooked with the vapor and sprinkled, after cooking with a sauce. The seeds can be large, average or fine. It is specifically the sauce which, by its contents, makes the infinite variety of the couscous: vegetables, fish, octopuses, lamb, beef, chicken... |
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| Among the other dishes that you are most likely to come across is the chakchouka, a ratatouille of fresh tomatoes, pimentos and onions and the koucha, shoulder of meat with whole chilis and potatoes cooked in the oven… |
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