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Sahara Africa Recipes From Mauritania

Mauritania Recipes


Sahara Africa Recipes from Mauritania

Mauritania is the eleventh-largest African country in the Sahara and is bordered by Mali and Algeria. The country has unique recipes that distinguish it from other African nations.

Recipe #1: Chubbagin Lele et Raabie

Mauritanians love to have this fantastic fish recipe, especially for specific occasions.

Preparation time: 30 minutes



- 1 kg of fish( any species)

- 2 kg of rice

- 1 large cabbage

- 500g of oil

- 1 eggplant like aubergines

- 2 large carrots

- 2 sweet potatoes

- 1 tin of tomato paste

- 3 garlic cloves

- 300g dried fish (bones removed)

- 1 large sprig of parsley

- 1 large onion

- 6 dried chilies

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- 1 handful of bissap leaves or any alternative

- 4 teaspoons of vegetable oil


  1. Scale and gut your fresh fish, then create a paste by mixing the garlic with the parsley, chili, and cabbage. Stuff your fish with this paste.
  2. Peel and clean before cutting your veggies, add oil to the pot, and heat before frying your fish.
  3. Remove the fish from the oil after frying it on both sides for about 6 minutes. Fry the onion in the same oil and then add the tomato mix. Mix your tomato paste with enough water to form a soup-like sauce.
  4. Add the veggies alongside the dry fish before covering them with a lid. Clean your rice before adding it to the sauce. Allow the mix to cook for about 20 minutes before placing the bissap leaves and the fish with sauce on top.
  5. Allow everything to steam for about 5 minutes before serving the rice at the bottom with fish on top.

Recipe #2: Lamb Couscous

The Mauritanian lamb couscous goes with any side dish

Preparation time: 1 hour

Servings: 2-4


- 800g lamb cut in cube sizes

- 3 tablespoons of olive oil

- 2 chopped medium onions

- 3 thinly-sliced garlic cloves

- 3 peeled and chopped turnips

- 4 sliced carrots

- 3 quartered potatoes

- 200g coarsely chopped cabbage

- 2 peeled and chopped squashes

- 2 large tomatoes

For your couscous, you need the following;

- 900g of couscous

- 200g pitted and chopped dates

- 100g of raisins

- 200g of cooked chickpeas

- 40g butter


  1. Flash-fry, the lamb in the olive oil to brown the meat, then reduce the heat, add the onions and garlic, and fry until they turn golden brown before adding the veggies and cooking the mix for about 2 minutes.
  2. Cover the mix with about 2 cups of water, put the lid on, and allow it to simmer until the meat is cooked and the veggies become tender.
  3. Mix the dates and raisins into your couscous, and add sufficient water to soften it. Place the wet couscous inside a colander lined with muslin or cheesecloth. Place the couscous over a pot of boiling water to steam- this should take roughly 25 minutes.
  4. Serve the couscous and stir in the butter before placing meat and sauce on top.

Recipe #3: Mauritanian Pepper Steak Served with Coconut

This is a fantastic delicacy for lunch and dinner in Mauritania.

Preparation time: 30 minutes



- 1.5kg of tenderloin cut into 1cm of strips

- 1 large coconut cut into strips with water retained

- 4 stripped green bell peppers

- 1 finely-sliced hot chili pepper

- 3 tablespoons of groundnut oil

- 1 teaspoon of salt

- 1 teaspoon black pepper

- 3 minced garlic cloves

- 6 drops of Tabasco

- 2 tablespoons of soy sauce

- 2 Maggi cubes or bouillon beef

- 4 tablespoons of corn flour

- A plate of cooked rice


  1. Add the groundnut oil to the frying pan before adding salt, Tabasco, garlic, and black pepper. Fry the chilies alongside the peppers inside the oil for about 2 minutes before adding your steak to fry for another 2 minutes.
  2. Add your coconut strips and fry further for about 2 minutes.
  3. Mix the coconut water with extra water to make up to 500 ml before you bring the mix to a boil. Add the soy source and beef bouillon before mixing in the corn flour and a half cup of water to create a paste. Add this mix to the coconut water mix and stir.
  4. Continue to stir the mixture over low heat and make the sauce thicken. Place your meat mixture on top of the cooked rice before spooning the sauce on top.
  5. Serve.

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