Among the astonishing discoveries made by the first explorers of the Maghreb countries in the 19th century was the Diffa, a great culinary festivity during which a dozen richly spiced dishes (chili pepper, rose essence, etc.) are served to guests. Kous-Koussou”, or couscous, the Arab favorite, takes center stage.
One explorer described it as follows: “Kous-Koussou consists of a dough crushed with flour and eggs, reduced to lumps that look like large grains of semolina. Depending on the occasion or the number of guests, we add pieces of boiled meat, dates, olives and honey, as it comes from the beehive. Decorated with all these ingredients, the Kous-Koussou was presented to us, accompanied by a mutton roasted in the open air, and which it is customary to eat with one’s fingers.”