Tunisia is most closely associated with the origin of harissa.
Harissa is a hot chili paste made from red peppers, garlic, oil and spices such as caraway, coriander and cumin. It is a defining condiment of Tunisian cuisine and is also widely used across North Africa and in Middle Eastern cooking.
Chili peppers reached North Africa after the Columbian Exchange, so harissa is not an ancient pre-Columbian sauce. Its development reflects the incorporation of New World peppers into established regional traditions and spice combinations.
Recipes vary considerably. Some versions are smooth, while others are coarse; preserved lemon, tomatoes or additional spices may appear. Harissa is used in soups, stews, couscous, sandwiches and marinades, not only as a table condiment.