TRAVEL TUESDAY 483 - ANNABA, ALGERIA

“It is true, as Sartre once wrote, referring to French Army atrocities in Algeria, that the real tragedy in our time is that any of us can be, interchangeably, victim or torturer.” - Gore Vidal

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The St Augustin Basilica (Arabic: بازيليكا القديس أوغسطينوس; French: Basilique de Saint-Augustin) is a Catholic basilica and pro-cathedral located in Annaba, Algeria. It is dedicated to Saint Augustine of Hippo. Construction of the basilica began in 1881 and finished on March 29, 1900, led by Abbe Pougnet. The church was dedicated April 24, 1914 and dedicated to Saint Augustine of Hippo.

It was built not far from the remains of the Basilica Pacis built by Saint Augustine, where he died while the city was besieged by Vandals. The statue of St. Augustine in the basilica contains one of his arm bones. It is under the circumscription of the Diocese of Constantine.

The Basilica was built with Stones imported from France. Its Carrara marble, breathtaking stained glass and massive arches depict Roman, Byzantine and Moorish architecture style influences.

Augustine of Hippo (Aurelius Augustinus Hipponensis; 13 November 354 – 28 August 430), also known as Saint Augustine, was a theologian and philosopher of Berber origin and the bishop of Hippo Regius in Numidia, Roman North Africa. His writings deeply influenced the development of Western philosophy and Western Christianity, and he is viewed as one of the most important Church Fathers of the Latin Church in the Patristic Period. His many important works include “The City of God”, “On Christian Doctrine”, and “Confessions”.

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ALL ABOUT CHERMOULA

“A little imagination goes a long way in Fes.” – Tahir Shah 

Chermoula (Arabic: شرمولة‎‎) or charmoula is a marinade and dressing used in Algerian, Libyan, Moroccan and Tunisian Cuisine. It is traditionally used to flavour fish or seafood, but it can be used on various meats or vegetables. While there many versions of this, with more or less local embellishments, a basic recipe contains garlic, cumin, coriander, oil, lemon juice, and salt. Variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.

Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula with cured salted fish is often prepared during Eid al-Fitr. This regional variety is composed of dried dark grape purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon. A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper.

We had this at a friend’s home, where she served the chermoula with marinated eggplant that had had been subsequently grilled. It was delicious. We tried her recipe at home, but modified it slightly according to our taste. There are specially prepared chermoula spice mixtures available and you may use those, however, we always like preparing our own herb/spice mixes. 

Chermoula 
Ingredients
1 cup packed fresh, tender coriander leaves
1/2 cup packed, fresh, continental parsley leaves
4 medium cloves garlic, peeled
1/3 cup fresh lemon juice
1 tbsp paprika
1 tsp sumac powder
2 tsp ground cumin
1/2 tsp cayenne
1/8 tsp crushed saffron
2/3 cup olive oil
Salt, to taste 

Method 

Place coriander, parsley, and garlic in the bowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.
Add lemon juice, paprika, sumac, cumin, cayenne, and saffron and pulse to combine.
With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.