The cuisine of Mauritania includes the culinary practices of
Mauritania. Historically, what is now Mauritania has been influenced by
Arab,
Berbers and
African peoples who have lived in and traversed the "stark" landscape marked with
Sahara desert dunes in
caravans.[1] There is an overlap with
Moroccan cuisine in the north and
Senegalese cuisine in the south.[1]
French colonial influence (Mauritania was
a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land.[1]Alcohol is
prohibited in the Muslim faith and its sale is largely limited to hotels.[2][1]Mint tea is widely consumed[1] and poured from height to create foam.[3] Traditionally, meals are eaten communally.[3]
Thieboudienne (cheb-u-jin), a coastal dish of fish and rice, is considered the
national dish of Mauritania, served in a white and red sauce, usually made from tomatoes[3]