
Tunisian 'revolution oasis' palm grove thrives on self-rule
Since the inhabitants of Jemna in southern Tunisia wrested control of their 100-year-old palm grove from the state during the 2011 Revolution, residents say their lives have radically improved.
The desert town -- where the palms produce some of the North African country's finest dates -- ejected businessmen tied to the old regime when the uprising toppled longtime ruler Zine El Abidine Ben Ali.
Jemna, population around 8,000, has since become a unique grassroots experiment in Tunisian agricultural self-management -- a non-profit project run by a local community to reinvest all benefits locally.
Residents founded the Association to Protect the Jemna Oasis (ASOJ) which runs the grove where 57-year-old Abdelbasset Abed works full-time, along with some 50 other people.
During harvest season, the 12,000 date palms provide work for 160 people -- 10 times more than before. Two-thirds of these are seasonal workers.
"The situation is a lot better than before," said Abed as he cleared away dry branches at the foot of a towering date palm.
"I have a stable job."
- Visible results -
The results are visible beyond the grove itself, with production generating nearly 14 million dinars (roughly $4.5 million) over the past 15 years.
A covered market, a sports field, computer labs in schools, scholarships and funds for other groups... the association has created more opportunities in a highly indebted Tunisia where little to no government funding reaches NGOs.
AFP | FETHI BELAID
"They even help students with financial aid," Abed said of the ASOJ.
UTAIM, another local association that works with children who have disabilities, has had a constant source of income after ASOJ donated 50 palm trees to it.
"They gave us a stable source of revenue," UTAIM director Halima Ben Othman told AFP.
The local cemetery has also been revamped using income generated by the town's surrounding palm trees.
It now has a separation wall and a seating area for people visiting the graves of those buried there.
"Even the dead benefit," smiled Tahar Ettahri, the head of ASOJ.
Such gains did not come easily, however, and now locals are saying they have to fight to preserve their economic self-rule.
Two days before Ben Ali fled the country in early 2011, locals occupied the palm grove that had been leased cheaply to two well-connected businessmen.
- Peaceful sit-in -
"The young people of Jemna decided to reclaim their ancestors' land," which Ettahri said had a history of being plundered since French colonial rule.
When the regional governor sent armoured vehicles and deployed security forces in an attempt to reclaim the grove, residents staged a three-month peaceful sit-in.
AFP | FETHI BELAID
Meanwhile, they had to keep producing the dates.
So local trade unionists, activists, and ordinary citizens formed a coalition, and a community fundraiser gathered some 34,000 dinars (about $10,000) from more than 800 contributors to fund the project at its onset.
"We came together with the goal of improving the well-being of our community," Ettahri said.
"We came from different ideological backgrounds, but our shared interest in Jemna united us. Maybe that's why we succeeded."
In his book "Jemna, the Revolution Oasis", sociologist Mohamed Kerrou called it a unique legacy of the ideals that sparked the Arab Spring.
Ettahri said this stemmed from a sharp sense of social justice and a propensity for the common good.
The town has a public space -- the "Jemna Agora" -- where people are handed a microphone and speak freely to discuss a problem or to propose projects for locals to put to a vote.
- Sorting plant -
Despite being a success, with revenues of 1.8 million dinars (about $592,000) by the fourth year of self-management, Jemna has had to battle post-revolution governments in order to preserve its model.
Now, 15 years later, Ettahri said residents were still waiting to "settle the issue legally with the state".
The former unionist and teacher said this was not a fight against the authorities -- the residents asked to lease the grove, and were ready to pay 15 years in back rent.
To comply with a decree from President Kais Saied establishing "citizen's enterprises", which cited Jemna as an example, the ASOJ has formed a "community company".
It has 334 members -- far more than the required 50-member minimum -- and all of them insist on voluntary status, another unique aspect among such enterprises, Ettahri said.
"It's a lot of members, but the idea is to sociologically represent everyone," Ettahri said.
The group now aims to launch a plant to sort and package dates locally, providing year-round employment for 100 women.
Ettahri, 72, is a grandfather of seven and has taken a step back from day-to-day date production.
He still heads the ASOJ, but more as a lookout to warn of potential problems ahead.
By Francoise Kadri

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Daily Maverick
3 days ago
- Daily Maverick
Florentine chicken, an Italian-French culinary hybrid
Chicken breast fillets are cooked with spinach (beloved of old Fiorenze) in a cream sauce, and finished with Parmesan, in this classic dish which belongs in the repertoire of every home kitchen. Florence, or Fiorenze in older times, is the capital city of Tuscany, but Florentine Chicken is a classic French recipe dating to 1553, when Catherine de Medici married Henry II, King of France. In classical cuisines, this is the sort of claim that gets debunked. Wikipedia tells us that 'she [De Medici] supposedly brought a staff of chefs, lots of kitchen equipment and a love of spinach to Paris, and popularised Florentine-style dishes. Food historians have debunked this story, and Italian influence on French cuisine long predates this marriage. Pierre Franey considered this theory apocryphal, but embraced the term Florentine in 1983.' Pierre Franey was a French-born American chef and television personality. I'm not sure this makes him the obvious authority to quote on the subject, but Wikipedia tends to veer towards an American view of food. The term Florentine refers not to chicken or even the cream sauce in this preparation but to a dish made with spinach. Sole Florentine as made by Auguste Escoffier, grandpère of the French kitchen ranking system, is a famed example. The sauce element of a Florentine dish is Mornay, essentially a béchamel (white sauce) to which cheese is added. In my recipe here, it isn't quite a cheese/Mornay sauce but a creamy sauce sprinkled with finely grated Parmesan. Spinach is an important part of the recipe, and this is baby spinach, not Swiss chard which we South Africans usually call spinach. It's milder and, because it's young, softer too. It melds with the creamy sauce. The chicken is cooked twice. First, it is fried gently until it turns golden in places, giving the resulting dish some of its beauty. Second, a cream sauce is made to which the garlic and spinach are added, and finally the cooked chicken pieces are returned to the pan to be warmed through in the sauce. Florentine chicken can be cooked from start to finish in about half an hour, making this a dish to eat on a weeknight or turn out for a dinner party main course. Tony's Florentine chicken (Serves 3-4) Ingredients For frying the chicken breasts: 6 to 8 chicken breast fillets 1 or 2 tsp garlic powder ½ cup flour Salt and black pepper to taste To finish the Chicken Florentine: 2 Tbsp olive oil 3 Tbsp butter 1 cup dry white wine 3 cloves of garlic, peeled, crushed and then finely chopped ½ cup chicken stock 1 tsp dried Italian herbs 1 cup cream Additional salt and black pepper to taste, if needed 2 cups baby spinach, rinsed and dried ½ cup finely grated Parmesan cheese Method Rinse and pat the chicken breasts dry. Using a sharp knife, place each fillet on its edge on a board and slice through the middle to create two flat pieces of fillet. In a tub, mix the flour, garlic powder, salt and pepper together, using a whisk, to ensure that the seasonings spread throughout the flour. Dredge the chicken pieces in the seasoned flour on both sides. In a large, heavy pan, melt the butter and add the olive oil on a moderately high heat. Fry the chicken breasts in this until nicely browned on both sides, about 4 minutes per side. Remove them to a plate. Add the wine and the chopped garlic to the pan and, as it bubbles, scrape the bottom of the pan to take up any flavour that has caught. Add the chicken stock and herbs, bring it to a simmer, and pour in the cream while stirring. Add the spinach and push it under the cream with a spatula. The spinach will wilt into the sauce, creating a balance between the sauce and leaves. Taste the sauce and adjust seasoning if needed. Add the chicken back to the pan, bring it back to a simmer, and cook gently for 3 or 4 minutes. Sprinkle grated Parmesan on top and serve. I cooked some linguine to go with it, and it was a pleasing match. I liked the way it brought something else Italian to the finished dish. DM


eNCA
5 days ago
- eNCA
Italian sculptor Arnaldo Pomodoro dies aged nearly 99
Italian sculptor Arnaldo Pomodoro, renowned for his huge bronze spheres, died at the weekend, a day before his 99th birthday, his foundation said on Monday. Born in the northern region of Emilia-Romagna on June 23, 1926, Pomodoro began investigating solid geometric forms in the early 1960s. He created monumental spheres, cones, columns and cubes in polished bronze, whose perfectly smooth exteriors split open to reveal interiors that were corroded, torn or simply hollowed out. This "contrast between the smooth perfection of the geometric form and the chaotic complexity of the interior" became his trademark, the Milan-based foundation said on its website. Prime Minister Georgia Meloni said on X that Pomodoro, who died at his home in Milan on Sunday, had "sculpted Italy's soul". "The art world has lost one of its most influential, insightful and visionary voices," added foundation director Carlotta Montebello. AFP | MAXIMILIEN LAMY Pomodoro was one of Italy's most prominent contemporary artists. He won numerous awards and taught at Stanford University, Berkley and Mills College in the United States. His iconic works grace public spaces the world over -– at the Vatican in Rome, the United Nations and the Guggenheim Museum in New York, UNESCO headquarters in Paris, the Universal Exhibition in Shanghai and Trinity College Dublin.


eNCA
7 days ago
- eNCA
Chad hopes 'green charcoal' can save vanishing forests
N'DJAMENA - As they zigzagged from one machine to another in the searing African sun, the workers were covered in black soot. But the charcoal they were making is known as "green", and backers hope it can save impoverished Chad from rampant deforestation. Chad, a vast, landlocked country of 19 million people perched at the crossroads of north and central Africa, is steadily turning to desert. It has lost more than 90 percent of its forest cover since the 1970s, hit by climate change and overexploitation of trees for household uses such as cooking, officials say. "Green charcoal" aims to protect what forest is left. Made from discarded plant waste such as millet and sesame stalks or palm fronds, it is meant to save trees from being chopped down for cooking. The product "releases less emissions than traditional charcoal, it doesn't blacken your pots, it has high energy content and lasts up to three times longer than ordinary charcoal," said Ousmane Alhadj Oumarou, technical director of the Raikina Association for Socioeconomic Development (Adser). "Using one kilogram of green charcoal saves six kilograms of wood." The group has installed a production facility in Pont Belile, just north of the capital, N'Djamena. There, workers grind up burnt plant waste, then mix it with gum arabic, which helps it ignite, and clay, which makes it burn more slowly. The resulting black nuggets look like ordinary charcoal. Like the traditional kind, it emits CO2 when it burns -- but less, said Souleymane Adam Adey, an ecologist at the University of N'Djamena. And "it contributes to fighting deforestation, by ensuring the trees that aren't cut down continue to capture and store carbon," he said. - Refugee pressure - The conflict in neighbouring Sudan, which is facing one of the worst humanitarian crises in the world, is adding to pressure on Chad, which has become home to more than 800,000 Sudanese refugees since 2023 -- double the 400,000 it already hosted. AFP | Joris Bolomey "Desertification has progressed in the regions that have been hosting Sudanese refugees for the past two years," said Adser's director, 45-year-old businessman Ismael Hamid. Adser invested 200 million CFA francs (about $350,000) to launch the project, then won backing from the World Bank, which buys the charcoal for 750 CFA francs per kilogramme. The United Nations refugee agency, UNHCR, distributes the charcoal in refugee camps in eastern Chad. But Hamid said he hoped to expand production and slash prices to 350 to 500 CFA francs per kilo to make "green charcoal" available and affordable nationwide. AFP | Joris Bolomey The plant currently produces seven to nine tonnes per day. "If we want to meet the country's needs, we have to increase our output by at least a factor of 10," said Hamid, calling for subsidies to support the budding sector. Environment Minister Hassan Bakhit Djamous told AFP the government was working on a policy to promote such projects. "We need to bet on green charcoal as an energy source for the future of our country," he said.