Oula is our Inheritance

Every summer in our Tunisian village, women gather to preserve the season — by hand, by instinct, and always together.

Grains are rolled into couscous. Peppers are pounded into harissa. Tomatoes and figs dry slowly under the sun. Meat is cured. Bsissa is roasted and ground — a blend of pulses, cereals, and spice, as nourishing as it is symbolic.

This isn’t just about preservation. It is a ritual of transmission — a way to honour land, labour, and lineage.

At BabéldeB, Oula is our backbone: a practice of slowing down, preserving what matters, and cooking with care. Seasonal by nature and resourceful by tradition, it offers a way of living that honours both memory and material. What fills our pantry is more than food. It’s method, meaning, and matriarchy.

Visit Kalām for food culture.