UNWTO is proud to invite you to join our Tour of African Gastronomy.
The World Tourism Organization has released a book on African gastronomy under the title “A Tour of African Gastronomy”, as this art is an important tool for defining the identity and culture of peoples.
So much of a nations’ culture is defined by food.
The rich and endlessly diverse flavours of the continent tell stories and rituals steeped in history. Explore the legacy of centuries of amazing culinary traditions hand in hand with some of the most prominent figures of African gastronomy. Over thirty Chefs will take you on a trip around the wonderful flavours and delicacies whose preparation alone is akin to a performance.
An invitation to discover Africa through its gastronomy…
Couscous earns a place among the World’s Intangible Cultural Heritage The knowledge, know-how and practices related to the production and consumption of couscous have been inscribed on the UNESCO List of Intangible Cultural Heritage on 16 December 2020 as a result of a joint application by Algeria, Mauritania, Morocco and Tunisia.
Couscous is usually served with a range of side dishes, such as spicy stews, meats, fishes or vegetables, which vary according to the traditions of each place or cook.
Created to promote a better protection of important intangible cultural heritages worldwide and the awareness of their significance, the UNESCO list includes social practices of a country or region expressed by means of knowledges, know-hows, celebrations, art forms and other activities.
The inscription of the culinary tradition of couscous, which joined other rituals inscribed, is a recognition and an opportunity to bring African Gastronomy to the world.
Algeria participated in this edition with a simple and easy-to-implement traditional recipe the “Couscous with Seven Grains with Lamb Shoulder” presented and prepared by Chef Rabah Ourrad.
Link to to download the book : ”A Tour of African Gastronomy”
MEET THE CHEF RABAH OURRAD
At 43 years old, Rabah Ourrad is popular from London to Algiers. Before becoming a juror of Master Chef Algeria for two years, he was enriched by an apprenticeship of Catalan cuisine in Barcelona and by moving to London to work with Pierre Gagnaire at Sketch Restaurant.
Later, he worked for the double Michelin-starred Ledbury and the famous Momo’s. In 2014, he founded the Wormwood restaurant in Notting Hill. Now at the head of the restaurants Mim and Mim Rooftop of the M suite hotel, his dream is to revolutionize Algerian cuisine by breathing creativity into his country culinary traditions and bringing together the terroir of its different regions.
Chef Rabah says: “Our mothers are real masters in spices mixology. Chicken Tajine with olives can’t have the same spices than Mtewem – my favourite by the way. The seasoning needs to be perfect and subtle. Textures are highly important. Home cooks are real professionals. This is the reason why Algerian cuisine is so special and local restaurants have to live up to it.
Source : https://www.e-unwto.org/doi/book/10.18111/9789284422357
