Food in Mauritania

Mauritania, a country where the sands of the Sahara meet the waves of the Atlantic, offers a culinary journey as diverse as its landscapes. For the traveler seeking to indulge in authentic local flavors, Mauritania presents a fusion of African and Arab cuisines. The country's traditional dishes, often hearty and flavorsome, are a testament to its rich cultural heritage and nomadic influences. Discover what culinary experiences await you in Mauritania and find out which local specialties you should savor during your visit.

Mauritanian Dishes

Thieboudienne (Fish and Rice)

Thieboudienne is Mauritania's national dish and is widely enjoyed throughout the country. It consists of fish that is marinated with herbs, spices, and lemon juice, then cooked with tomato sauce and served over a bed of rice. The rice absorbs the flavors of the fish and the sauce, creating a hearty and flavorful meal. Vegetables such as carrots, cabbage, and sweet potato are often added to the mix, enhancing the dish's nutritional value and taste.

Méchoui

Méchoui is a popular Mauritanian dish featuring slow-roasted lamb or goat. The meat is marinated with a blend of traditional spices and then cooked over an open fire or in an earth oven until it becomes tender and infused with a smoky flavor. Méchoui is typically served at special occasions and gatherings, often accompanied by mint tea to complement the rich flavors of the meat.

Maafe

Maafe is a comforting West African stew that has found a home in Mauritanian cuisine. It's made with meat (commonly chicken, beef, or lamb), vegetables, and a base of ground peanuts or peanut butter, which gives the dish its signature creamy texture. Tomatoes, onions, and a variety of spices are also added, resulting in a rich and hearty stew that is typically served over rice or couscous.

Yassa

Yassa is a flavorful dish originally from Senegal but also enjoyed in Mauritania. It features marinated chicken or fish that has been grilled or fried, then simmered in a tangy sauce made from onions, lemon juice, vinegar, and mustard. Yassa is known for its distinctive sharp and citrusy flavor and is usually served with rice.

Taguella

Taguella is a traditional Mauritanian flatbread that is a staple in the nomadic diet. It is made from millet or wheat flour and cooked in the embers of a sand-covered fire, giving it a unique texture and smoky taste. Taguella is often eaten with savory stews or used to scoop up other dishes, acting as an edible utensil.

Foufou (or Fufu)

Foufou, also known as fufu, is a simple yet essential dish in Mauritanian cuisine. It is a dough-like food made by boiling starchy root vegetables like cassava or yams and then pounding them into a smooth, sticky mass. Foufou is typically served as an accompaniment to soups and stews, providing a neutral base that soaks up the flavors of the main dish.

Lakh

Lakh is a Mauritanian version of a West African dessert that combines millet couscous, fermented milk (often yogurt), and various fruits. It is sweetened with sugar or honey and flavored with ingredients like vanilla or mint. Lakh is a refreshing treat, especially popular during the hot Mauritanian summers.

Harira

Harira is a hearty soup that is especially popular during the month of Ramadan. It is made with lamb or beef, lentils, chickpeas, and a variety of vegetables. The soup is seasoned with a rich blend of spices including turmeric, cinnamon, and ginger. Harira is often served as a meal starter, but it can also be a meal in itself due to its rich and satisfying nature.

Bissap

Bissap is a refreshing drink made from hibiscus flowers, which are abundant in Mauritania. The flowers are steeped in hot water with sugar and sometimes mint or ginger to create a tart, cranberry-like beverage. Bissap is served chilled and is a favorite for cooling down on a hot day.

Couscous

Couscous is a staple food in Mauritania, often served as the base for many dishes. The small granules are steamed and typically served with a vegetable or meat stew poured over the top. Couscous serves as a versatile canvas for a variety of flavors and is a common sight at Mauritanian meals.

Mauritanian Desserts

Halwa Chebakia

Halwa Chebakia is a sweet treat that is popular in Mauritania, especially during Ramadan. It is a pastry that is deep-fried and then soaked in a syrup made from honey and rosewater, before being sprinkled with sesame seeds. The result is a sticky, sweet, and fragrant dessert that's perfect with a cup of mint tea.

Thé Mauritanien (Mauritanian Tea)

While not a food, no discussion of Mauritanian cuisine would be complete without mentioning its traditional tea, known as "thé Mauritanien" or "ataaya." This strong green tea is brewed with mint and copious amounts of sugar, and it's an integral part of Mauritanian hospitality and social life. Though it's a drink, it's often referred to as "the Mauritanian dessert" due to its sweetness and the ritualistic manner in which it is prepared and served.

Dates

Dates are a common sweet snack in Mauritania, often served to guests and at special occasions. They can be eaten plain or stuffed with almonds or other nuts, and are highly valued for their natural sweetness and energy-boosting properties.

Mhalbi

Mhalbi is a creamy rice pudding that is a popular dessert in Mauritania. It is made with rice flour, milk, and sugar, and flavored with rosewater or orange blossom water. The pudding is chilled and garnished with cinnamon or almonds before serving. Mhalbi offers a cool and soothing finish to a spicy Mauritanian meal.

Aseeda

Aseeda is a jelly-like dessert made from wheat flour or cornflour. It is boiled with water or milk until it reaches a doughy consistency and is then sweetened with honey or sugar. Aseeda may be flavored with cardamom or other spices and is typically served during festivals and celebrations.