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.It’s a magic, colorful, competitive week with various events: exhibitions , concerts, tasting of delicious dishes and wines.

The name “cous cous” derives from Maghrebi Arabic kuskusu or ksaksu, which is from Tamazight seksu, meaning well rolled, well formed, rounded.

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.

One of the first written references to cous cous is from an anonymous, 13th century Hispano-Muslim cookery book, "Kitāb al-tabǐkh fǐ 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.

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.

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. It’s people’s task, between a tasting and another, to award “ The Best Cous Cous” prize to a chef on 27th evening of September.

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.

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.

“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