Mauritanian cuisine
The cuisine of Mauritania, including the culinary practices of Mauritania, has been influenced by Arab, Berbers and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south.
French colonial influence has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed and poured from height to create foam. Traditionally, meals are eaten communally.
Dishes
Traditional Mauritanian dishes include:Thieboudienne, a coastal dish of fish and rice, is considered the national dish of Mauritania, served in a white and red sauce, usually made from tomatoesMéchoui, whole roasted lamb- Samak mutabal
- 'araz Bialkhadrawat
- Fish balls
- Dried fish
- Dried meat
- Couscous
- Goat stuffed with rice
- Camel
- Caravane cheeseYassa ''poulet, chicken rotisserie with vegetables served over French fries or rice, originally a Senegalese dish from the Wolof and Pulaar tribesYassa fishMahfe, goat or camel meat in a peanut, okra and tomato sauce, served over rice and can also be made without meat Hakko, a sauce made from leafy vegetables served with beans over couscousLakh, cheese curds or yoghurt with grated coconut served over sweet millet porridgeMarolaym, one-pot dish of lamb or goat meat with rice in an onion base
- Bulgur wheat with dried fruitMaru we-llham, meat with rice and vegetables
- Mauritanian terrineCamel chubbagin, a stewCherchem, Mauritanian lamb couscousChubbagin lélé et raabie, fish stew
- Fish pastry
- Mauritanian vermicelliHarira, soup dish
- Mauritanian pepper steak with coconutBanaf, meat and vegetable stewLeksour, Mauritanian pancakes with meat and vegetable sauceBonava, a lamb stewAl-Aïch'', chicken, beans and couscous
Beverages
- Mint tea
- Zrig, milk or water mixed with fermented milk
- Baobab fruit drink
- Roselle drink