The complete directory
7 foods match this view. Search local names, narrow the map, or follow a category.
Mauritania
Chicken and bean stew flavored with dried fish, served with aïch couscous — small balls of maize or millet flour cooked in the stew broth; a complete one-pot meal that combines protein, starch, and the umami of dried fish in a single dish.
Senegal River Valley (Trarza / Gorgol / Guidimaka), Mauritania
Meat and vegetable stew of lamb, potatoes, carrots, and turnips cooked in peanut oil; a Wolof-influenced dish from southern Mauritania, simpler than mafé but using the same peanut oil base.
Mauritania
Lamb and potato stew with onions, bay leaves, white vinegar, and peanut oil; optionally spiced with chili; sometimes cooked buried in desert sand; a nomadic Moor dish eaten across Mauritania.
Mauritania
One-pot stew of camel meat, rice, and vegetables in a stock flavored with oil, tomato purée, chilies, dried fish, and bissap leaves
Adrar-Tagant (Date Oases / Taguella), Mauritania
Lamb stew with tomatoes, potatoes, carrots, and bell peppers served over thin millet-wheat pancakes; the pancakes are torn and rolled by hand to scoop up the stew; a Moor specialty of the Adrar region.
The Gambia
Sauce d'arachide
Beef, lamb or chicken stewed in a groundnut paste and tomato sauce with cassava, carrot and sweet potato, served over rice.
Western Sahara
طاجين
Slow-cooked Moroccan food prepared in a shallow earthenware dish with a conical lid, from vegetables to meat.