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Western Sahara
Camel meat cut into cord-like pieces, sun-dried, then mixed with hot melted camel fat (wanak); a symbol of generosity and the greatest honor for guests in Sahrawi culture; the preservation method allows meat to keep for months in the desert heat.
Mauritania
Sun-dried meat strips, traditionally from addax antelope but now from camel or beef; salted and dried in the desert sun for preservation; rehydrated and cooked into stews or grilled; a nomadic preservation method that concentrates the meat's flavour.
Western Sahara
Cooked and sun-dried camel meat prepared as a paste mixed with water and fat; made from tichtar (dried meat) cooked on a small fire; considered an excellent dish for guests and traveler's food; the paste form makes it portable and long-lasting.