« Le couscous, racines et couleurs d’Algérie », nouvel ouvrage de Yasmina Sellam
Couscous: Roots and Colors of Algeria – A Culinary Exploration by Yasmina Sellam
Yasmina Sellam’s book, "Le couscous, racines et couleurs d’Algérie," offers an in-depth look at couscous, a traditional dish integral to Algerian culture and history. Published by Anep, this visually appealing book spans 120 pages, meticulously tracing the origins and significance of couscous, which was recognized by UNESCO in 2020 as part of the Intangible Cultural Heritage of Humanity, representing Algeria alongside three other Maghreb nations.
The versatile variations of couscous have different names across the region, including "kusksi," "seksu," "kuskus," "tâam," "naâma," "berboucha," and "âich." Sellam emphasizes the dish’s deep roots in North Africa, where it has been enjoyed in various forms from Egypt to the Atlantic Ocean and throughout West Africa.
Historical Context and Origins
The book is divided into two main sections. The first part delves into the rich history of couscous, its origins, primary ingredients—mainly barley and wheat—and traditional preparation techniques. Notable references are made to historical figures, such as the Andalusian traveler Leo Africanus (Hassan Al Wazzan) and French historian Jean Bottéro. These historical accounts corroborate the longstanding presence of couscous in North African culture.
Sellam relies on significant archaeological findings and historical evidence that affirm couscous’s potential Algerian origin. Citing the work of Denis Saillard, an expert in food cultures, she discusses how Numidia, ancient Algeria, played a vital role in cereal exports, particularly in wheat and barley production which were essential for couscous.
Furthermore, ethnologist Marceau Gast’s research highlights that the Zenata people of southwestern Algeria are credited for creating this beloved dish, suggesting a lineage stretching back to ancient times.
The author also discusses the social significance of couscous, noting its presence in both joyous and sad ceremonies, positioning it as a cornerstone of Algerian identity for centuries.
Included in this section is an account of "Maison Ricci," the first couscous production factory established in Algeria by an Italian colonist in 1853 in Blida. This marked a critical turning point, as it was here that hand-rolled couscous made by Algerian women was first packaged and exported to France, utilizing innovative drying methods.
Culinary Diversity and Modern Recognition
In the second part of the book, Sellam provides a collection of couscous recipes representative of Algeria’s culinary diversity. Each recipe is accompanied by photographs, reflecting the multitude of ways this staple dish is prepared and savored across the country. The rich tapestry of regional variations showcases not only the names and ingredients but also the cultural significance each version holds.
Sellam’s work is currently competing at the international "Gourmand World Cookbook Awards" in Sweden for 2025, spotlighting its significance in the realm of culinary literature. Previously, her first publication, "Mémoire culinaire de l’Algérie : histoire de recettes" (2022), garnered recognition in the 2023 iteration of the same award, emphasizing her commitment to preserving and promoting Algerian culinary heritage.
As an agronomist with a keen interest in culinary traditions, Yasmina Sellam’s mission is to showcase the richness of traditional Algerian cuisine through her writings and television programs. By documenting the historical and cultural context of couscous, she aims to elevate its status not just as a dish, but as a symbol of national identity and heritage.
In conclusion, "Le couscous, racines et couleurs d’Algérie" is not merely a cookbook; it is a testament to the enduring legacy of couscous in Algerian culture. Through meticulous research and engaging narratives, Yasmina Sellam encapsulates the essence of this beloved dish, inviting readers to discover and celebrate its profound significance and the colorful variations that define Algerian culinary artistry.
