Mauritanian cuisine
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans.[1] There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south.[1] French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land.[1] Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels.[2][1] Mint tea is widely consumed[1] and poured from height to create foam.[3] Traditionally, meals are eaten communally.[3]
Camel couscous, made under the tent in the dunes of Ajouer (Mauritania)
Location of Mauritania
Dishes
Thieboudienne in Mauritania
Traditional Mauritanian dishes include:
- Dates
- Thieboudienne (Cheb-u-jin), a coastal dish of fish and rice, which is considered the national dish of Mauritania. It is served in a white and red sauce, usually made from tomatoes.[3]
- Méchoui, whole roasted lamb
- Spiced fish
- Rice with vegetables
- Fish balls
- Dried fish
- Dried meat
- Couscous
- Goat stuffed with rice[1]
- Camel (unusual)[1] (made from Dromedaries)
- Caravane cheese
- Yassa poulet, chicken rotisserie with vegetables served over french fries or rice. It is originally a Senegalese dish from the Wolof and Pulaar tribes.
- Mahfe, goat or camel meat in a peanut, okra and tomato sauce. It is served over rice and can also be made without meat (for vegetarians).[3]
- Yassa fish[4]
- Hakko, a sauce made from leafy vegetables served with beans over couscous[3]
- Lakh, cheese curds or yoghurt with grated coconut served over sweet millet porridge[5]
- Al-Aïch[4]
- Marolaym[4]
- Bulgur wheat with dried fruit[4]
- Maru we-llham, meat with rice and vegetables[4]
- Mauritanian terrine[4]
- Camel Chubbagin[4]
- Cherchem, Mauritanian lamb couscous[4]
- Chubbagin Lélé et Raabie[4]
- Fish pastry[4]
- Mauritanian vermicelli[4]
- Harira, Mauritanian soup dish[4]
- Mauritanian pepper steak with coconut[4]
- Banaf[4]
- Leksour, Mauritanian pancakes with meat and vegetable sauce[6]
- Avocado pudding[4]
- Bonava, a lamb stew[4]
- Maffé, meat and vegetables in a peanut-based sauce[4][7]
- Roselle syrup (Sirop de Bissap)[4]
- Al-Aïch, chicken, beans and couscous[8]
Beverages
- Mint tea
- Zrig, camel milk (made from Dromedaries)
- Baobab fruit drink (Jus de Bouye)[4]
References
- "Mauritania: essential information". The Guardian. 23 October 2006. Retrieved 25 August 2017.
- "Mauritania - World Travel Guide". Worldtravelguide.net. Archived from the original on 22 February 2017. Retrieved 25 August 2017.
- "Five Communal Dishes from Mauritania". Thekitchn.com. Retrieved 25 August 2017.
- "Archived copy". Archived from the original on 2014-02-01. Retrieved 2014-01-28.CS1 maint: archived copy as title (link)
- "Archived copy". Archived from the original on 2014-02-01. Retrieved 2014-01-28.CS1 maint: archived copy as title (link)
- "Archived copy". Archived from the original on 2014-02-01. Retrieved 2014-01-28.CS1 maint: archived copy as title (link)
- "Archived copy". Archived from the original on 2014-02-01. Retrieved 2014-01-28.CS1 maint: archived copy as title (link)
- "Archived copy". Archived from the original on 2014-02-01. Retrieved 2014-01-28.CS1 maint: archived copy as title (link)
External links
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