Nouadhibou, Senegal
Guedj
Gejj
Fish salted and left to ferment and dry in the sun until hard, then broken into stews for depth.
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Northern Mauritania (Nouadhibou / Tiris Zemmour), Mauritania
Imraguen Women's Mullet Bottarga
Poutargue Imraguen
Salt-cured mullet roe produced by Imraguen women on the Banc d'Arguin coast; the roe pouches are extracted from golden mullet, salted, pressed, and sun-dried for weeks; a traditional coastal delicacy undergoing GI registration; one of the few preserved-fish traditions of the Atlantic Sahara.
Nouadhibou, Senegal
Kéthiakh
Ketax
Sardinella salted, smoked and dried into stiff, oily fillets used in rice dishes and bean stews.
Mauritania
Yassa Fish
Poisson Yassa Mauritanienne
Fish marinated in lemon, onions, and chilies, fried, then simmered in a tangy sauce with balsamic vinegar and Dijon mustard; the Mauritanian version of Senegalese yassa, adapted with Atlantic fish and a French-influenced mustard-vinegar finish.