The knowledge, method and practices associated with the preparation and consumption of couscous is now one of the latest culinary traditions to be inscribed on UNESCO’s Intangible Cultural List. Algeria, Mauritania, Morocco and Tunisia presented the joint bid last year, marking the first time that the four countries worked together on a gastronomic cultural project. (AP Photo/Mosa'ab Elshamy) ASSOCIATED PRESSFirst recorded in an anonymous 13th Century Moorish Andalusian cookbook, both the stew itself and the pasta granules made from crushed semolina are called couscous. From time to time, Mr. N’Diaye’s mother cooked couscous with a mutton head she grilled on the BBQ, but his all-time favorite was the sweet version with cinnamon, butter and sugar. In Trapani, Sicily, it is served with a fish stew, in Brazil, it is called cuscuz and made with cornmeal.

Source: Forbes December 17, 2020 14:15 UTC