Huge Australian King Penguin Chick Pesto Grows into Social Media Star 

In this photograph provided by SEA LIFE Melbourne, Pesto, a huge king penguin chick who weighs as much as both his parents combined, mingles in his enclosure at Australia's Sea Life Melbourne Aquarium, Sept. 3, 2024, and has become a social media celebrity and a star attraction at the aquarium. (SEA LIFE Melbourne via AP)
In this photograph provided by SEA LIFE Melbourne, Pesto, a huge king penguin chick who weighs as much as both his parents combined, mingles in his enclosure at Australia's Sea Life Melbourne Aquarium, Sept. 3, 2024, and has become a social media celebrity and a star attraction at the aquarium. (SEA LIFE Melbourne via AP)
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Huge Australian King Penguin Chick Pesto Grows into Social Media Star 

In this photograph provided by SEA LIFE Melbourne, Pesto, a huge king penguin chick who weighs as much as both his parents combined, mingles in his enclosure at Australia's Sea Life Melbourne Aquarium, Sept. 3, 2024, and has become a social media celebrity and a star attraction at the aquarium. (SEA LIFE Melbourne via AP)
In this photograph provided by SEA LIFE Melbourne, Pesto, a huge king penguin chick who weighs as much as both his parents combined, mingles in his enclosure at Australia's Sea Life Melbourne Aquarium, Sept. 3, 2024, and has become a social media celebrity and a star attraction at the aquarium. (SEA LIFE Melbourne via AP)

A huge king penguin chick named Pesto, who weighs as much as both his parents combined, has become a social media celebrity and a star attraction at an Australian aquarium.

Weighing 22 kilograms (49 pounds) at 9 months old, Pesto is the heaviest penguin chick the Sea Life Melbourne Aquarium has ever had, its education supervisor Jacinta Early said on Friday.

By contrast, his doting parents, Hudson and Tango weigh 11 kilograms (24 pounds) each.

Pesto’s global fame has grown with his size. More than 1.9 billion people around the world had viewed him through social media, an aquarium statement said.

He ate more than his own substantial body weight in fish in the past week: 24 kilograms (53 pounds), Early said.

The veterinary advice is that that quantity of food is healthy for a chick approaching adulthood.

His growth will plateau as he enters his fledging period. He has started to lose his brown feathers and will replace them with the black and white plumage of a young adult.

His keepers expect him to trim down to around 15 kilograms (33 pounds) in the process.

“He’s going to start losing that really adorable baby fluff. It might take him one to two months to really get rid of it. Then he’ll be nice and sleek and streamlined,” Early said.

But she expects Pesto will remain recognizable as the sought-after TikTok celebrity he has become for another two weeks.

For now, he's a star attraction.

“Such a small head for such a big body,” one admirer remarked on Friday as a crowd gathered against the glass of the penguin enclosure at feeding time.

Hatching on Jan. 31, Pesto was the only king penguin chick to hatch at the aquarium this year and the first since 2022, a year when there were six. The reason why there was none last year isn’t clear.

Adult king penguins weigh between 9.5 kilograms (21 pounds) and 18 kilograms (40 pounds), according to the Antarctic and Southern Ocean Coalition, a global environmental group.

They are the world’s second largest penguin species, after the emperor penguin.



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.