3 dishes people actually cook in Mauritania: what they are, how long they take, and what you need to buy.
What can you cook from Mauritania? 3 traditional Mauritania dishes, from Thieboudienne (105 min, the quickest) to Mechouia (345 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mauritania on the map. Drag to spin the planet.
Coarse semolina steamed three times over a lamb and vegetable stew, then shared from one communal dish.
A whole young lamb rubbed with spiced butter and roasted for hours beside wood embers, then torn apart by hand.
Broken rice cooked in a red fish broth under steaks stuffed with a parsley, garlic and chilli paste called rof.
Copper documents three dishes from Mauritania: Couscous, Mechouia and Thieboudienne. Carrots and cumin each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 5 are shared by more than one dish. Carrots and cumin the hardest to find: of the 586 dishes in Copper's atlas, 17 use carrots and 21 use cumin. Every ingredient list on this page is complete, with quantities, and free to read.
Thieboudienne is the quickest at 105 minutes. Mechouia is the longest at 345 minutes, most of it unattended. The median is 120 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Mauritania here is rated easy, but every one has the full method written out step by step, free to read. Thieboudienne is the shortest way in.
Mauritania is part of West African.
Countries close to Mauritania on the globe — and close on the plate.
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