Cous Cous Trapanese
Erik - CC2.0
Couscous is a typical food of western Sicily. It is cooked above all in the Trapani area where in the local dialect it is called cùscusu. The semolina for couscous is prepared in the mafaradda, the low and wide terracotta container with flared edges. By hand, hot salted water is added to make the grains nock, or agglomerate them through a continuous and circular movement with the hands. When the base is ready, it is left to rest for a few hours and shelled with the help of a fork and a little extra virgin olive oil. Trapanese couscous - unlike the classic Maghrebian couscous, which includes ground ingredients such as meat and vegetables - has fish for soup as a co-protagonist: specimens such as redfish, gurnard, red snapper and St. Peter's fish are boiled in broth which, at the end of cooking, it will be filtered to be incorporated into the semolina. Trapanese cous cous represents an example of perfectly successful African-European culinary integration and due to its multicultural roots it is also celebrated as a Plate of Peace. Every year the Cous Cous Fest is organized in the town of San Vito Lo Capo, the colorful festival dedicated to this dish in all its forms.