Mauritania

Daniel Born

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Discover the Desert Flavours and Ocean Treasures of Mauritanian Cuisine!

Mauritania, a country where the sands of the Sahara meet the waters of the Atlantic Ocean, is a bridge between North and West Africa. Its history is woven from the tales of nomads, ancient trade routes, and a rich blend of cultures – Berbers, Arabs (Moors), and West African ethnic groups. These influences have shaped a unique and modest cuisine that draws strength from desert traditions and the bounty of the coast.

Mauritanian cuisine is hearty and simple. Rice and millet are used as staples. Due to Muslim traditions, only Halal meat (lamb, goat, camel) is permitted. On the coast, freshly caught fish is a key ingredient. The iconic dish is thieboudienne, which is essentially a local version of the Senegalese national dish (fish with rice and vegetables in a tomato sauce). Couscous, served with a meat or vegetable sauce, is also common. For special occasions, méchoui, a whole roasted lamb, is prepared. Every meal, and indeed the ordinary day, concludes with the ceremonial preparation and drinking of strong, sweet green tea, which is a symbol of hospitality.