No self respecting Tunisian kitchen will be without a ready supply of harissa, but other North African countries also have versions of it. Yes it's hot, but that heat quickly gives way to aromatic, fragrant and smoky notes. Use it as a rub on any meat or fish prior to grilling, or have a go at a Tunisian fish stew. It also makes a cracking salad dressing when mixed with olive oil and lemon.
