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Mauritanian cuisine

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Title: Mauritanian cuisine  
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Collection: African Cuisine, Mauritanian Cuisine
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Mauritanian cuisine

Camel couscous, made under the tent in the dunes of Ajouer (Mauritania)

The cuisine of Mauritania includes the culinary practices of the West African nation 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 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]


  • Dishes 1
    • Beverages 1.1
  • See also 2
  • References 3
  • Further reading 4


Thieboudienne in Mauritania

Traditional 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, leaf sauce 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]


See also


  1. ^ a b c d e f g Mauritania: essential information 23 October 2006 The Guardian
  2. ^ [1]
  3. ^ a b c d e 5 dishes from Mauritania The Kitchn
  4. ^ a b c d e f g h i j k l m n o p q r s t Mauritania Celtnet
  5. ^ Lakh
  6. ^ [2]
  7. ^
  8. ^ Al-Aïch

Further reading

  • Mauritania Celtnet
  • Mauritanian cuisine Traveling East
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