Tunisian women perpetuate an ancestral culinary tradition: the oula. This practice consists of preserving food made from wheat, harissa and tomatoes, prepared in an artisanal way during the summer. These reserves are then used throughout the year, providing families with food security in times of shortage.
In rural Tunisia, the oula is not only a family tradition, but also a source of income for many women. Affected by the economic crisis, some of them have found in the sale of these products an opportunity for subsistence. This is the case of Rihem, a 30-year-old stay-at-home mother, who offers her own homemade condiments: dried tomatoes, spices, chilli powder and steamed harissa.
However, rising inflation in the country has made it more difficult to produce oula. Rihem explains that she had trouble finding chili peppers this year, and that the ones she found were more expensive than in previous years. Despite these difficulties, she remains determined to perpetuate this tradition and to offer her family healthy and homemade products.
Sarra Ben Arbia, a resident of Menzel Temim, meanwhile, wants to go further in oula entrepreneurship. Coming from a family of farmers, she considers this practice as an artisanal culinary know-how and beneficial to health. She launched her own brand two years ago and hopes to encourage other women to follow this path.
The oula, in addition to being a culinary tradition, proves to be an asset in times of crisis. Women who practice it can rely on their food reserves, thus avoiding being entirely dependent on price fluctuations in the market. In addition, these homemade products offer a unique quality and flavor, as part of a local and sustainable consumption approach.
Thus, the oula continues to seduce Tunisian women, who perpetuate this tradition with pride and transmit it from generation to generation. It embodies both a cultural heritage and a practical solution to deal with economic hazards. By encouraging the development of this practice, we support the empowerment of women and the preservation of a precious culinary heritage