Food
Contents
Mauritanian cuisine comprises an eclectic mix of Moroccan cuisine (in the north), Senegalese cuisine (in the south) and French cuisine (colonial influence).
Most popular dishes in Mauritania are, amongst others and in no particular order:
Thieboudienne (Cheb-u-jin), which is 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.
A country favourite is Yassa Poulet or Fish, which is (Flame grilled chicken or fish with vegetables served on a bed of 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).
Hakko, a sauce made from leafy vegetables served with beans on a bed of couscous.
Lakh, cheese curds or yoghurt with grated coconut served with sweet millet porridge.
Other foods regularly enjoyed are:
- Méchoui (whole roasted lamb)
- Spiced fish
- Rice with vegetables
- Fish balls
- Dried fish and/or Dried meat
- Couscous – this consists of semolina wheat sprinkled with oil and water and rolled into tiny grains. Couscous can be mixed with a number of sauces. In some parts of Mauritania, couscous is known as lachiri .
- Goat stuffed with rice
- Camel
- Caravane cheese
- Dates
Lunch is the biggest meal of the day in Mauritania. Commonly, villagers eat a spicy fish-and-vegetable stew with rice for lunch. Another popular Mauritanian lunch is spicy rice mixed with tishtar, or small pieces of dried meat.
Consumption of Alcohol is prohibited in the country is largely Muslim and its sale is limited mostly to hotels. A favorite drink is zrig, a cool beverage made from goat’s milk, water, and sugar. Furthermore, despite the heat of the desert, mint tea is widely consumed and poured from a height to create foam. Traditionally, meals are eaten communally.
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