Diapositiva 1

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COUS COUS FEST!!!
From 24th to 29th September San Vito Lo Capo, a
sea town on the north west coast of Sicily,
celebrates Cous Cous Fest, an international
festival of Mediterranean gourmet, culinary
tradition and culture. Its a magic, colorful,
competitive week with various events exhibitions
, concerts, tasting of delicious dishes and wines.
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The name cous cous derives from Maghrebi Arabic
kuskusu or ksaksu, which is from Tamazight seksu,
meaning well rolled, well formed, rounded.
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One of the first written references to cous cous
is from an anonymous, 13th century Hispano-Muslim
cookery book, "Kitab al-tabikh fi al-Maghrib
wa'l-Andalus  ( The book of cooking by Maghreb
and Al Andalus), with a recipe for cous
cous. From the name, it appears that the origin
of this dish was not Arabic, but Berber. It is
also proved by documents that Cous cous was known
to the Nasrids, the royal family, in Granada. In
the 13th century a Syrian historian, from Aleppo,
also made reference to cous cous in his writings.
One of the earliest references to cous cous in
Northern Europe was found in Brittany, in a
letter dated Jan. 12 1699. But this dish had
made an earlier appearance in Provence, in fact
the traveler Jean Jacques Bouchard wrote about
its presence in Toulon in 1630. Then the
Berbers, who were nomadic peoples, moving from
place to place, brought with them this dish
and made other peoples appreciate it. These
early mentions show that cous cous spread
rapidly, but in some countries it was a main
course whereas in others it was an occasional
dish. Today, in Western Sicily, Trapani and its
province, in some countries of Northern Africa,
such as Algeria, Morocco, Tunisia, and in
Western Libya cous cous is a staple.
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The recipe

• Dry Method This method is based on the way cous
  cous is presented in North Africa. It produces
  the dry, bread-crumby texture usually served in
  restaurants. The technique (which I confess I
  have never practised) is to soak the cous cous in
  cold water for a few minutes, then to drain and
  steam it. This produces separate grains which
  work very well in mopping up sauces from curries,
  spicy sauces. The result also has less flavour
  than polenta.
• Wet Method 2oz (60) or 1/3 cup dry cous cous per
  portion
• 7 fl oz (200ml) or ½ cup stock or fluid per
  portion
• 1 tsp oil spices and herbs to taste.
• heat the oil in a pan. The pan needs to
  have a close-fitting lid.
• fry any spices until coloured.Fry whole
  spices first, then add ground spices, then wet
  flavourings (eg garlic or chilli)
• add the stock to the pan, and bring to the
  boil.Depending on your taste, this stock can
  either be proper stock or a stock cube added to
  each portion of water. If you use stock cubes,
  you're unlikely to need any extra salt.
• add the cous cous and any dried herbs. Take
  off the heat, stir and cover. Dried herbs should
  be added now to give them a chance to rehydrate.
  Fresh herbs can either be added halfway through
  soaking, or just prior to serving depending on
  the effect you want and the delicacy of the herb.
  
• after ten minutes or so, the fluid should
  have been absorbed. Stir to separate the grains.
• (optional) add a little butter or oil, stir
  and re-cover for a minute or two.
• then serve.

Cous cous is peculiar, its grains are made from
semolina which is sprinkled with water and rolled
with the hands to form small pellets this
process is long and goes on until the semolina
has been turned into tiny grains. Oil, onion,
garlic, salt, pepper, parsley are added, before
putting cous cous in a tightly covered bowl . A
tasty fish soup is prepared and added to cous
cous. In some countries this dish is served with
meat and vegetables cooked in spicy or mild
broth.
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Chefs from all over the world the Ivory Coast,
Italy, Israel, Morocco, Palestine, Senegal,
Tunisia take part in a competition for the best
cous cous in an appetizing contest on 25th and
26th September. Its peoples task, between a
tasting and another, to award The Best Cous
Cous prize to a chef on 27th evening of
September.
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Cous Cous, can be tasted at various stands.
Cous Cous dal Mondo gives out not only cous
cous, but also other traditional food such as
taboulè, another typical dish of Mediterranean
cousine. At the Casa del Cous Cous Sanvitese
women and fishermen prepare traditional local
dishes. At the stand Sicilia di Gusto visitors
can taste delicious wines. The Expo Village.
is a stand dedicated to the souvenir.
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Tribal rhythms, ancient tunes, songs, dances
give life to a live show. Musicians perform
their pieces contributing to create a lively
atmosphere with a mix of music. A true and real
festival that gathers artists and bands from all
over the world every year.
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Cous cous fest is an important event for a lot
of reasons. You can learn how to make cous cous,
you can listen to good music, famous singers,
you can taste delicious wines and of course
delicious Cous cous. Moreover Cous cous fest
is an opportunity to appreciate new cultures, to
meet people from all over the world and to have a
great time. Cous cous fest is one of the most
spectacular festivals in the world.
LUIGI DI LIBERTI III A ITT VALDERICE