ABOUT COOKING THAT CREATES BONDS ..
Anika is a gorgeous woman, with a hazel incarnate and two big sweet chocolate eyes. The nose is upwards, and is positioned symmetrically in the center of the face, framed by the hijab. She loves the peach one, because she says it enhances her colors. Anika now lives in Sicily, but was born in the Maghreb. There she was the fourth of eight children, and lived in a small house in the middle of the countryside. Things were not going well for her family, and her father had unexpectedly left them due to illness. Without the right care and assistance, he had flown away while Anika felt helpless.
But Anika never gave up. From an early age, with her mother Amani, she had learned to cook. They used the few ingredients they had available: vegetables, rice, and spices mostly. Amani is a skilled cook, and her main dish is cous cous. She passed on this ancient tradition to little Anika.
<< This dish unites peoples. Know that if you follow your dream of traveling, of flying away from here, you will find it everywhere. And where you won’t find it, take it with you. We make the original couscous. >>
Learn to balance vegetables, spices, sweet and spicy tone. Nock the grains until they are homogeneous, until they reach the right consistency. Season it, decorate it. Eat it with your hands, using that delicacy and elegance that Anika today tries to transport to San Vito, in the province of Trapani. Here she works as a cook, but there is no time when she doesn’t feel at home yet. While making her beloved couscous, day after day, she thinks of her mother’s words. She feels she carries a weight, that of passing on to this new people for whom she cooks, with whom she cooks, the art of the Maghreb. The art of Amani. Anika lives in Sicily with three of her brothers. They are studying and already working.
<< ’Umi, Sicily looks so much like the Maghreb. They love cous cous like us and have been cooking it for years by tradition .. in the streets you will feel the scents of spices like at home. You will feel good here. >>
The mother and the other siblings will arrive next winter, when there will be a more spacious home and possibilities for everyone. But Anika will be reunited with them, and she and Amani will cook together again, she promised. They will live a righteous life together, where no one is left alone. Where Anika will no longer have to feel helpless.
This tour is suitable for gourmets and Couscous lovers, it is also useful to learn about the history of these magical balls, globally recognized as a dish of harmony and reconciliation of peoples.
Around the tannur, the oven of the oriental peoples, the beautiful Mauritanian women, fascinating and full of mystery, treated the couscous with religious rituals waiting for the steam to slowly cook their nibbled semolina.
We are in the heart of the heart of Central Africa in the Sub-Saharan area, ancient Mali, now called Mauritania, the place of origin of couscous.
In serious and sacred silence, desert nomads and caravans patiently wait for the cooking of couscous. They were the creators of this dish, men who had three needs to fulfill: food that was easy to transport, long-lasting, simple to prepare.
Couscous, a dish of the cultural koinè of peoples, is full of charm and mystery; its scent and taste remind you of starry nights, bonfires lit, sultry wind, the smell of boiled mutton or fried vegetables… in that dish is all of Africa, seasoned with history, culture and traditions.
After some time he reached Trapani, where the Cùscusu trapanisi comes to life; of which, thanks to this engaging experience, the secrets for an impeccable preparation will be discovered, with the help of expert chefs and with an active participation in every phase of the process: from the nibbling to the dressing!