Cuisine in Mauritania

Thieboudienne (Chebu Urs)

National dish of fish and rice cooked together in tomato sauce. Senegalese in origin but widely loved.

• Region: Coastal areas
• Main ingredients: White fish, Rice, Tomatoes, Onions, Carrots, Okra

Camel Meat Couscous

Traditional desert dish of steamed couscous topped with spiced braised camel meat.

• Region: Adrar Plateau
• Main ingredients: Couscous, Camel meat, Tomato paste, Chickpeas

Yassa Poulet

Popular home-cooked dish of chicken marinated in onions, lemon, and mustard, then grilled over charcoal.

• Region: Southern region
• Main ingredients: Chicken, Onions, Lemon, Mustard

Mechoui (Roasted Lamb)

Charcoal-roasted lamb served at festivals. Seasoned with rock salt and cumin.

• Region: Nationwide
• Main ingredients: Lamb, Salt, Cumin

Maafe

Rich Sahelian stew of meat and vegetables simmered in peanut sauce served over rice.

• Region: Sahel zone
• Main ingredients: Beef, Peanut paste, Rice, Tomatoes

Tumegra

Nomadic preserved food of fermented camel milk sweetened with dried dates.

• Region: Nomadic areas
• Main ingredients: Camel milk, Dates

Fatoura

Home-cooked dish of torn bread pieces topped with meat and vegetable soup.

• Region: Northern region
• Main ingredients: Flatbread, Beef/lamb soup, Vegetables

Saharan Tea (Attaya)

Strong tea made by boiling green tea with large amounts of sugar and mint, served in three-cup ceremony.

• Region: Nationwide
• Main ingredients: Chinese green tea, Sugar, Mint

Huta Pali

Street food of baked wrap bread filled with beef fat and onions.

• Region: Nouakchott
• Main ingredients: Wheat flour, Beef fat, Onions

Date and Camel Milk Smoothie

High-nutrition drink consumed for heat relief.

• Region: Oases
• Main ingredients: Dates, Camel milk, Ice