Top 10 Foods in Mauritania

Introduction 

Mauritania, a West African country bordered by the Atlantic Ocean and vast stretches of the Sahara Desert, is a land of contrasts—and so is its cuisine. Drawing influence from Berber, Arab, sub-Saharan African, and French culinary traditions, Mauritanian food is a flavorful blend of grains, meats, fish, and spices. Meals are often shared communally, enjoyed with the hands, and accompanied by mint tea, which holds ceremonial and cultural importance. Rooted in nomadic heritage and coastal abundance, Mauritanian cuisine is hearty, simple, and steeped in tradition. Here are the top 10 foods that capture the spirit and flavor of Mauritania.

1. Thieboudienne (Chebujin)
Thieboudienne is Mauritania’s national dish and a culinary treasure of West Africa. Made with rice, fish (usually white fish like grouper), tomato sauce, and vegetables such as carrots, cabbage, and cassava, this one-pot meal is both colorful and flavorful. The fish is often marinated and stuffed with herbs, creating a rich and savory profile that’s best enjoyed with friends and family around a shared dish.

2. Méchoui (Roasted Lamb)
A dish rooted in Mauritania’s nomadic traditions, méchoui is whole lamb roasted over an open fire or in a pit. The meat is seasoned with spices like cumin and coriander, resulting in a smoky, tender delight. Often reserved for celebrations or special gatherings, méchoui is served with bread or couscous and savored for its depth and cultural significance.

3. Couscous
Although common across North Africa, couscous in Mauritania is typically made from millet or wheat and is served with lamb, beef, or vegetables in a lightly spiced broth. It's a staple in both urban and rural households and frequently appears during Friday meals or religious festivities. Couscous is often steamed to fluffy perfection and seasoned with traditional spice blends.

4. Maru wiskat (Stewed Goat or Lamb with Rice)
This dish, meaning “meat with rice,” is a simple yet flavorful stew made from goat or lamb cooked slowly with onions, garlic, peppers, and spices. Served over a bed of rice, maru wiskat is a staple in many households, offering both comfort and sustenance in one hearty bowl.

5. Yassa Poulet (Chicken Yassa)
Though originally from Senegal, yassa poulet has become popular in southern Mauritania. It features marinated chicken cooked in a tangy sauce made from onions, lemon juice, and mustard. Served with white rice, yassa is loved for its bold flavor and balance of acidity and spice.

6. Camel Meat Dishes
In Mauritania’s desert regions, camel meat is both a delicacy and a source of pride. It is usually slow-cooked or grilled and served with rice or couscous. Camel liver, often seasoned and pan-fried, is especially prized. The meat has a gamey flavor and is rich in protein, fitting well into Mauritania’s arid environment.

7. Bassi Salté
Bassi salté is a millet couscous dish topped with a thick meat and vegetable stew. The name “salté” refers to the sauce that coats the grains. Rich in texture and flavor, this dish is served during weddings, religious holidays, and other significant occasions. It’s a dish that celebrates Mauritanian hospitality and communal life.

8. Dried Fish (Tichtar)
Given its Atlantic coastline, Mauritania has a robust fishing tradition. Tichtar, or dried fish, is preserved with salt and dried in the sun. It’s used to flavor soups and stews or eaten as a protein source on its own. This preservation method is rooted in necessity and has become a unique aspect of coastal cuisine.

9. Zrig (Fermented Milk Drink)
While not a food in the traditional sense, zrig is an essential part of Mauritanian food culture. Made from fermented cow, goat, or camel milk, it is often served as a refreshing and nourishing beverage. Zrig is especially popular in rural areas and is commonly offered to guests as a sign of respect and welcome.

10. Mint Tea (Ataya)
No Mauritanian meal is complete without ataya, the traditional three-round mint tea ritual. Strong green tea is brewed with lots of sugar and fresh mint, served in small glasses. The first round is bitter, the second is smooth, and the third is sweet—each sip deepening conversation and connection.

Conclusion
Mauritania’s cuisine is a journey across dunes and coasts, where hospitality is as central to the meal as the food itself. From the iconic thieboudienne to the humble maru wiskat, every dish reflects the land’s resilience, history, and multicultural roots. Whether you’re sharing roasted lamb in the desert or sipping mint tea in a city courtyard, Mauritanian food offers not just nourishment—but a warm welcome to its rich and storied culture.