Worst Drought on Record Lowers Amazon Rivers to All-Time Lows 

An Aerial photograph showing a man walking on a sandbank formed by the historic low of the Madeira River, in Porto Velho, Brazil 10 September 2024. (EPA)
An Aerial photograph showing a man walking on a sandbank formed by the historic low of the Madeira River, in Porto Velho, Brazil 10 September 2024. (EPA)
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Worst Drought on Record Lowers Amazon Rivers to All-Time Lows 

An Aerial photograph showing a man walking on a sandbank formed by the historic low of the Madeira River, in Porto Velho, Brazil 10 September 2024. (EPA)
An Aerial photograph showing a man walking on a sandbank formed by the historic low of the Madeira River, in Porto Velho, Brazil 10 September 2024. (EPA)

The worst drought on record has lowered the water level of the rivers in the Amazon basin to historic lows, in some cases drying up riverbeds that were previously navigable waterways.

The Solimoes, one of the main tributaries of the mighty Amazon River whose waters originate in the Peruvian Andes, has fallen to its lowest level on record in Tabatinga, the Brazilian town on the border with Colombia.

Downriver in Tefé, a branch of the Solimoes has dried up completely, as seen by Reuters reporters who flew over the river on Sunday.

The nearby Lake Tefé, where more than 200 freshwater dolphins died in last year's drought, has also dried up, depriving the endangered pink mammals of a favorite habitat.

"We are going through a critical year," said Greenpeace spokesperson Romulo Batista, pointing to where the riverbed of the branch of the Solimoes had turned to mounds of sand. "This year, several months have broken last year's records."

The second-consecutive year of critical drought has parched much of Brazil's vegetation and caused wildfires across South American nations, cloaking cities in clouds of smoke.

"Climate change is no longer something to worry about in the future, 10 or 20 years from now. It's here and it's here with much more force than we expected," Batista added.

The Solimoes in Tabatinga was measured at 4.25 meters below average for the first half of September.

At Tefé, the river was 2.92 meters below the average level for the same two weeks last year and is expected to drop further to its lowest-ever.

In Manaus, the Amazon's largest city, where the Solimoes joins the Rio Negro to form the Amazon River proper, the level of the Rio Negro is approaching the record low reached in October last year.

"Last year, we were in this situation by October," said Indigenous leader Kambeba. "This year, the drought has gotten worse."



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.