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Adrar-Tagant (Date Oases / Taguella), Western Sahara
Dgig lmegli
Boulghmane is toasted barley flour mixed with sugar, salt, water, and clarified butter or camel-hump fat into a dense paste or hand-formed balls, a western-Sahara pastoral travel food.
Eastern Mauritania (Hodh / Assaba Pastoral), Mauritania
Light porridge of large-grain millet or sorghum couscous served with milk; a festive dish among the Soninké community, eaten at celebrations and as a sweet breakfast; the grains are steamed until fluffy and served in a bowl of fresh or curdled milk.
Mauritania
Laax
Coarse millet porridge cooked thick and served cold under sour milk and sugar, sometimes with a peanut and baobab sauce.