The Oula: Preserving Tunisian Food Traditions Across Generations
A personal essay recounts the author's experience of the oula, an annual Tunisian food preservation tradition, and how it bridged the gap between her and her mother. Growing up in a village in the Cap Bon peninsula, the author participated in making couscous, drying tomatoes and peppers, and preparing bsissa. The practice, rooted in necessity before refrigeration, remains alive across generations. After moving to France at age eight, the author returned each summer for the oula, which became a way to maintain cultural identity. Now living in London, she continues these traditions, keeping an 'oula room' in her home. The essay is part of the 'Hand Me Downs' series, published daily through Mother's Day.
Key facts
- The oula is a Tunisian food preservation tradition involving fermenting, drying, and preserving.
- The author grew up in a village in the Cap Bon peninsula, Tunisia, the birthplace of harissa.
- The oula is a matriarchal practice passed down through generations.
- The author moved to France at age eight but returned to Tunisia every summer for the oula.
- Making bsissa involves roasting barley and pulses, with no written measurements.
- The author now lives in London and maintains an 'oula room' for preserved ingredients.
- The essay is part of Vogue's 'Hand Me Downs' series, running daily through Mother's Day.
- The oula originated centuries ago as a necessity to preserve food for winter scarcity.
Entities
Institutions
- Vogue
Locations
- Tunisia
- Cap Bon peninsula
- Mediterranean
- France
- London