Iraq Plants Mangrove Forest to Fight Climate Disaster

General view of Abu Dhabi's Grey mangrove (avicennia marina), which can grow in highly saline water, most commonly in the UAE, at the Eastern Mangrove National Park, in Abu Dhabi, United Arab Emirates, June 5, 2023. REUTERS/Rula Rouhana
General view of Abu Dhabi's Grey mangrove (avicennia marina), which can grow in highly saline water, most commonly in the UAE, at the Eastern Mangrove National Park, in Abu Dhabi, United Arab Emirates, June 5, 2023. REUTERS/Rula Rouhana
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Iraq Plants Mangrove Forest to Fight Climate Disaster

General view of Abu Dhabi's Grey mangrove (avicennia marina), which can grow in highly saline water, most commonly in the UAE, at the Eastern Mangrove National Park, in Abu Dhabi, United Arab Emirates, June 5, 2023. REUTERS/Rula Rouhana
General view of Abu Dhabi's Grey mangrove (avicennia marina), which can grow in highly saline water, most commonly in the UAE, at the Eastern Mangrove National Park, in Abu Dhabi, United Arab Emirates, June 5, 2023. REUTERS/Rula Rouhana

As Aymen al-Rubaye plants mangrove seedlings in the sprawling tidal flats of southern Iraq, the black smoke rising over the skyline behind him shows the ecological damage that he is toiling to undo.

Rubaye, an agricultural engineer, is working for a project started by Iraqi government bodies and a United Nations agency to grow up to 4 million mangrove trees in the Khor al-Zubair mudflats region, located near major oil fields, Reuters said.

Ankle-deep mud sucks at his boots as he pats down a seedling and moves on to plant another, part of what he hopes will become a mangrove forest that protects the coast, shelters vulnerable species and battles climate change.

"This plant will save us time and effort in our fight against global warming", he said, describing the plant's ability to capture and store carbon dioxide.

Iraq's carbon emissions have more than doubled over the past decade, according to the World Bank, making it one of the region's worst polluters when measured against the size of its economy.

The tidal flats south of Basra are a baking landscape of water, salt, mud and hazy sky, riven by channels that Rubaye and his team navigate by boat.

The smoke in the distance is billowing from a petrochemical plant near Zubair oil field, some 20 kilometers (13 miles) away, part of a vast energy sector that provides the bulk of Iraq's income and is the main industry - and polluter - in the Basra area.

Southern Iraq was once known for rich marshes that were drained decades ago in an environmental catastrophe that wrecked a complex eco-system and pushed many of its inhabitants to ruin.

Planting mangroves on the tidal flats, south of where the marshes once lay, can protect coastal communities from storms and floods and create a new home for threatened species without using any of Iraq's scarce freshwater for irrigation.

The scheme was inspired by successful projects to rehabilitate mangrove forests in nearby Kuwait and in the United Arab Emirates at the other end of the Gulf.

Mangrove plants "can resist these harsh conditions we are passing through" without needing irrigation water, Rubaye said. Mangroves thrive in the sort of hot, muddy and salty conditions that most other plants find inhospitable.

The new trees come from a nursery where 12,000 seedlings were growing, said Ahmed Albaaj of the UN's World Food Program, which worked on the project with Basra's local government and university, and Iraq's environment ministry.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.