In this episode of Explore Algeria, we explore Kabylia's nature, learn about its rich cultural heritage and sample one of its local delicacies.
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00:00Hello and welcome to Kabili, the land of mountains in northern Algeria.
00:10In this episode, we will discover the nature of the region, its rich cultural heritage,
00:15and we will taste one of its specialties. Let's go!
00:19The city of Bejaïa, 250 km from Algiers, is nestled between the Mediterranean Sea and the green mountains.
00:30It is the ideal destination for nature lovers.
00:34It is located in a bay sheltered from sea wind by Cap Carbon, which is part of the National Park of Gouraïa,
00:41classified by UNESCO as a World Biosphere Reserve.
00:45This park is a real paradise for travelers who can go hiking,
00:49taking routes to various landscapes or just enjoy the sea.
00:54In recent years, we have noticed tourists choosing the mountains,
01:02especially the region of Kabili.
01:05Bejaïa is also a paradise for hikers.
01:09It is a city with many trails, many mountains.
01:14To get a better view of Cap Carbon, you have to climb to the top, the famous Monkey Peak,
01:19which owes its name to its indigenous population, the Mago monkeys or Berber macaques,
01:25a species threatened with extinction.
01:27And if at the end of your excursion you want to freshen up,
01:30nothing is better than a stop at the site of the Egoades to dive in its turquoise waters.
01:36After discovering the coastal chain, we head further west,
01:40in the remote village of Tiziouzou.
01:43We are still in Kabili, a land endowed with a unique know-how,
01:47passed down from generation to generation.
01:50The jewels date Yemi, a real Berber treasure, are proof of this.
01:55Made of silver and coated with coral, they embody the soul of this region.
02:00Another example of this Kabili craftsman is the famous Tahitichem carpet,
02:05made in a neighboring village.
02:07The richness of these patterns, attesting to the meticulousness of the weaving,
02:11has earned it a reputation that goes beyond the Algerian borders.
02:19But it is another local specialty that we want to talk to you about today.
02:25Here too, the mountain is the star.
02:27And often, who says mountain, says cow in the meadows.
02:31And who says cow, says cheese.
02:33Would you like to see how it is produced?
02:35The production of cheese in Algeria is a booming industry,
02:39especially in this village, where the number of cheese factories has not ceased to increase.
02:45Several families are now investing in the artisanal production of cheese,
02:49such as Wardia's.
02:51Wardia started this work thanks to her husband, a cow farmer.
02:55At first, she only produced butter.
02:57Then she started making cheese.
03:00Today, they are distributed throughout the country.
03:03She only uses 100% local products, which makes the difference.
03:21These cheeses are made by hand, with a lot of attention.
03:24And believe me, it's a very meticulous job.
03:34And I put it back in there?
03:35Yes.
03:36I'm afraid to break it.
03:37OK.
03:38Great.
03:39I don't know if it's because we made it or thanks to the locals,
03:43but this camembert has a unique taste.
03:50It's too good.
03:51Too, too good.
03:58Wardia's bakery is located at the foot of the famous Georgioura National Park.
04:02And this is where our journey ends.
04:05This mountain range, which is part of the Atlas, is the longest in Kabylia,
04:09extending over nearly 110 km.
04:12It houses caves, vast forests,
04:14and is recognized by UNESCO as a biosphere reserve.
04:18Here you can ski, hike and even do mountaineering in the summer.
04:22Tikhichda is an ideal starting point to venture into the heart of the Berber villages
04:27of the central massif of Kabylia and immerse yourself in local culture.
04:33With its breathtaking landscapes, majestic peaks and picturesque trails,
04:38this park is a destination of choice for nature lovers.
04:43It is in this breathtaking setting that I say goodbye to you.
04:46After being amazed by the incredible beauty of the nature of this mountainous region,
04:50to have touched its traditions and tasted its flavors.
04:54See you soon!