Cuisine

The culinary techniques of Mauritania are included in Mauritania's cuisine. Arab and African peoples who lived in and crossed the "stark" terrain defined by Sahara sand dunes in caravans affected what is now Mauritania historically. Moroccan food in the north and Senegalese cuisine in the south have a lot in common.

The relatively isolated land's cuisine has also been influenced by French colonial influence (Mauritania was a colony until 1960). Alcohol is forbidden in Islam, and its sale is generally restricted to hotels. Mint tea is often drank and froth is created by pouring it from a height.

Meals are traditionally shared between the family. You can taste a few different foods. For example, thieboudienne (Cheb-u-jin), a fish-and-rice coastal meal served in a white and red sauce composed mostly of tomatoes, is considered Mauritania's national food. You may also have rice with veggies and fishballs. Mahfe is another dish that will definitely wake you up. It's goat or camel meat in a peanut, okra, and tomato sauce served over rice, although it's also vegetarian (for vegetarians).