During the past few months, we have travelled through Africa on a food journey, learning more about the food of people in different countries around the continent. Our journey took us to Southern Africa, East Africa, North Africa and Central Africa. In the next few articles, we will visit some of the 16 countries in West Africa to learn more about the food they eat.

The food and drinks that the inhabitants of these countries consume, depend on what is grown on small-scale farms and what these farmers can buy when they sell their excess goods at the local markets. The cuisines of some of these countries can be grouped together because they show similarities regarding ingredients and preparation based on agriculture in the different climate zones of this part of the continent. The food may also show similarities because their cuisines were influenced by the same nations that played a role in their countries’ past.

Mauritania

Mauritania is located in Northwest Africa, and its cuisine is to some extent similar to that of Morocco and Senegal, two of its neighbouring countries, along with Western Sahara, Algeria, Mali and the Atlantic Ocean.
Mauritania’s population is made up of different ethnicities, including the Moors, Berbers and the Arabs, as
well as non-Arabic Africans such as the Wolof, Bambara and Fulas. The cuisine originally reflected Arab and
African influences, but French colonial influences have also played a role in shaping traditional dishes.

Since the locals of Mauritania are usually nomads, the food does not heavily depend on fresh ingredients
that are harvested and prepared at home. Staple starches include couscous, rice, millet, potatoes and sweet potatoes. Since alcohol is prohibited for the predominant Muslim population, they drink a lot of tea.

01 Meat and vegetable dishes

Thieboudiene, pronounced che-bu-jin, is one of Mauritania’s traditional dishes. Originally, it was usually made with fresh or smoked firm white fish, but beef and chicken can also be used. The dish is flavoured with Thieb or Tiep, which is a garlic-parsley marinade, and a spice called netetou (fermented locust bean seasoning). The dish contains tomato, garlic, onion and vegetables such as okra, eggplant and sweet potato. Thieboudiene is served over cooked rice in a large dish and traditionally eaten with the hands.

Thieboudiene is a traditional fish-and-rice dish prepared with tomato sauce, all in one pot.
(Source: https://travelfoodatlas.com/mauritanian-food)

Yassa poulet is a citrusy dish consisting of chicken marinated with lemon juice and mustard. The marinated chicken is first seared and then simmered with caramelised onions, garlic, chilis, and sometimes hot peppers and bay leaves.

Yassa can also refer to grilled fish with onion sauce. The fish is marinated in lemon juice, mustard, salt and
pepper for an hour and then cooked on a grill. Onions are sautéed in oil until caramelised and served over the fish. Mahfe is a peanut stew made with chicken, goat or camel meat in a peanut sauce. The peanuts are first crushed manually, and then mixed with tomato paste and jachtiin, or ground okra – and sometimes with tomatoes, garlic, cabbage and other root or leavy vegetables. It is usually served with white rice.

Yassa refers to grilled fish marinated in lemon juice and mustard and served with onions.
(Source: https://recipeswithash.com/10-best-mauritanianrecipes-you-need-to-try-once/)

Mechou is slow-roasted lamb. It is prepared by seasoning the lamb and then skewering it onto a tree branch and slow roasted over hot coals until the meat is done. The dish is usually made on special occasions or holidays. On such occasions, important guests are offered the cooked organs, including the kidney, liver, sheep’s head and eyes.

Mechoui, also known simply as slow-roasted lamb, is prepared by taking lamb, seasoning it with spices, and then cooking it. (Source: https://travelfoodatlas.com/mauritanian-food)

Cherchem is made with mutton, durum wheat and beans, and spiced up with oregano, paprika, thyme, bay leaf and ground coriander. Drizzled with olive oil, the dish is eaten for lunch or dinner.

Lamb tagine is a slow-cooked stew prepared in a conical clay pot called a tagine. This sweet and savoury dish includes tender lamb, aromatic spices, and dried fruits such as apricots and prunes, onions, garlic, ground ginger, cinnamon, turmeric, cumin and honey.

Marouga is another Mauritanian lamb stew made with onions, garlic, ginger, turmeric and cumin. Once the meat is browned and cooked until soft, tomatoes, potatoes, carrots and pumpkin are added. The dish is served with bread or rice.

Camel meat is a traditional source of protein in Mauritania, especially among the nomadic communities. The camel meat is slow-cooked with onions and garlic, spices such as cumin, coriander and cinnamon, beef stock, potatoes, and carrots. The stew is garnished with fresh parsley and eaten hot with rice or flatbread.

Harira is a soup prepared with flour, tomatoes, lentils, chickpeas, onions, rice and beef, lamb or chicken, and is drizzled with olive oil. It may be used as a starter but it is also a light snack. The dish is often served with a hard-boiled egg spiced with salt and cumin, dates, dried fruits such as figs, honey sweets and homemade breads or crepes.

Hakko is a savoury sauce prepared with ground bean leaves, peanuts and meat. The dish is usually accompanied by beans or steamed couscous. The latter refers to granules of millet, wheat or barley that are steamed.

Boulette: Boulettes are Mauritanian meatballs made with ground beef or lamb that are fried in hot oil and eaten as a snack or in a stew. (Source: https://recipeswithash.com/10-best-mauritanian-recipes-you-need-to-try-once/)

Boulettes are Mauritanian meatballs made with ground beef or lamb, onions, egg, breadcrumbs and spices such as cumin and paprika. The meatballs are fried in hot oil and make a nice snack or can be used in a stew.

02 Snacks

Akara refers to black-eyed pea fritters made with black-eyed-peas, onions and scotch bonnet pepper, and fried until golden brown and crispy.

Akara refers to fritters made with black-eyed peas. (Source: https://recipeswithash.com/10-best-mauritanian-recipes-you-need-to-try-once/)

03 Sweets and drinks

Chakery is a Mauritanian couscous pudding made with couscous, yogurt, milk, sugar, raisins and chopped nuts.

Chakery is a Mauritanian couscous pudding made with couscous, yogurt, milk, sugar, raisins and chopped nuts. (Source: https://recipeswithash.com/10-best-mauritanian-recipes-you-need-to-try-once/)

Mauritanian sweet tea is made with green tea, sugar and mint leaves. The tea is boiled many times and served with a special technique called ragwa, which involves raising the teapot and then pouring the tea. This process helps to create a frothy foam, which makes it a unique beverage. It is consumed hot.

Mauritanian sweet tea is prepared using green tea, sugar and mint leaves. (Source: https://travelfoodatlas.com/mauritanian-food)

Dromedary milk tea, a staple in Mauritanian culture, is tea made with camel milk, green tea leaves, sugar and mint.

Dromedary tea is made with camel milk and sugar. (Source: https://recipeswithash.com/10-best-mauritanian-recipes-you-need-to-try-once/)

Lakh, also known as lah, is a special kind of yogurt made with the fruit of the baobab tree, millet couscous, peanut butter and grated coconut. It is sweet in flavour, and many people also refer to it as cheese curds. Lakh is often served with millet dishes.

Zrig is a traditional Mauritanian, slightly tangy drink made from fermented camel milk. It is particularly popular among nomadic people who use it for hydration in the arid regions of Mauritania.

Source references

Amir, A. (2025) 10+ Best Mauritanian Recipes You Need To Try Once Recipes. https://recipeswithash.com/10-best-mauritanian-recipes-you-need-to-try-once/

Mauritanian Food: 9 Traditional Dishes of Mauritania (last updated 2025). https://travelfoodatlas.com/mauritanian-food

Mauritania – 10 Iconic Dishes. https://10dishes.com/home/iconic-mauritania-dishes/mauritania-10-iconic-dishes/