Mauritania
Mauritanian cuisine blends West African, Arab, and Berber influences, reflecting its position as a crossroads. Trans-Saharan trade brought spices and ingredients.
Nomadic heritage means dishes often feature preserved meats and staple grains like millet, rice, fish, and camel. Communal dining is a strong tradition, symbolizing hospitality.
Millet, rice, couscous, dates, dried meat (camel), fresh fish, camel meat, onions, carrots, potatoes. Peanuts and dried milk.
Spices enhance flavors without intense heat. Slow cooking, stews, and grilled meats. Savory, rich flavors. Strong, sweet mint tea (Atai) is a cultural cornerstone.
Within Nouakchott, cuisine is fairly standardized. A mix of Mauritanian dishes alongside Senegalese, Moroccan, or Lebanese influences.
While Senegalese in origin, Thieboudienne is very popular in Mauritania, especially in Nouakchott. It features a flavorful fish and rice dish cooked with tomato sauce and various vegetables.
Find it in local restaurants and eateries across the city.
This dish involves a whole roasted lamb or goat, often slow-cooked until tender. It is more common for special occasions or large gatherings but you can find it in some restaurants.
The meat is succulent and falls off the bone.
A staple across North Africa, Mauritanian couscous often appears with meat (camel or lamb) and a rich vegetable stew.
It presents a hearty, filling meal.
The iconic Mauritanian beverage. Strong, sweet green tea with mint, poured from a height to create foam. Central to social life.
Fresh camel's milk, traditionally consumed by nomads. Find it in local markets. An unique taste of desert life.
Mauritania is an Islamic country where alcohol consumption is prohibited. Alcohol is not sold publicly, and bringing it into the country is illegal. Respect this law.
Limited options, mainly within upscale hotels like Monotel Dar El Barka and Azalaï Hotel Marhaba. They serve international cuisine alongside some Mauritanian dishes in a formal setting.
Several independent restaurants in Tevragh Zeina and the city center. Offer a mix of Mauritanian, Senegalese, Moroccan, or Lebanese dishes. Good quality and price balance.
Marché Capitale and other local markets offer affordable street food: grilled meats, shawarmas, snacks. Small local eateries ('restos') serve staples at low prices.
Mauritanian cuisine is meat-centric. Vegetarian options are limited, many dishes use meat/fish broth. Vegan is very challenging.
Limited options, meat/fish broth use, vegan is very challenging.
All meat in Mauritania is halal by default. Kosher options are not available; travelers need to prepare their own food.
All meat is halal, no kosher options.
Main source for French or other Continental dishes.
Some Lebanese or Moroccan restaurants exist.
Pizza and international fast-food chains are rare or non-existent.
Focus on traditional Mauritanian dishes.
Communicate clearly with hotel staff or restaurant managers. Higher-end establishments may have a better understanding of dietary restrictions.
Learning basic Arabic phrases ("no meat," "no fish," etc.) helps.
Consider self-catering for some meals if staying in accommodation with a kitchenette.
Pack some safe, non-perishable food items from home, especially if dietary needs are strict.
Lunch is the main meal (1 PM - 3 PM), dinner is lighter and later. Restaurants may close mid-afternoon. During religious festivals like Eid al-Adha, special meat dishes like mechoui are commonly prepared and shared.
Difficult to manage allergies due to language barriers and limited understanding. Gluten-free options are challenging due to wheat prevalence.
International cuisine is mainly found in upscale hotels, often featuring French or other Continental dishes.
Some Lebanese or Moroccan restaurants also exist, reflecting regional culinary influences.
Pizza and international fast-food chains are rare or non-existent in Nouakchott.
During Ramadan, many restaurants reduce hours or close during the day. Eating, drinking, and smoking in public during fasting hours are discouraged. Show respect.
Check dates as they vary annually.
Communal eating from a shared platter is a common cultural practice. It strengthens social bonds. Participate if invited, using your right hand.
It is a sign of welcome and togetherness.
Gluten-free and specific allergen awareness are difficult to manage due to language barriers and limited local understanding. Cross-contamination is likely.
Millet, rice, and wheat products are very common. It is difficult to avoid them in traditional meals.
Fresh fruits and vegetables are available in local markets, but hygiene precautions are important if eating raw.
For severe allergies, carry an allergy translation card in Arabic and French. Pack some safe snacks from home.
