Western Sahara
Echwa
Echwa is meat from a sacrificed animal, traditionally goat or camel, cooked inside the animal’s cleaned stomach so the juices and fat baste the meat.
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Western Sahara
Mreifisa
Mreifisa is a named Sahrawi meat stew of lamb, rabbit, or camel served over unleavened bread baked in hot sand; the broth is poured over the bread while the meat is served separately.
Western Sahara
Tagine
طاجين
Slow-cooked Moroccan food prepared in a shallow earthenware dish with a conical lid, from vegetables to meat.
Western Sahara
Tbikha
Tbikha is a minimalist Sahrawi meat preparation: camel or lamb is cooked in a covered bowl with salt and olive oil so the meat’s own flavour remains clear.