The cuisine of Mauritania has been influenced by Arabs, Berbers, African people and French colonization but it lacks variety. Dishes are generally bland and limited to rice, mutton, goat, camel or dried fish. Zrig (unsweetened, curdled goat or camel milk) often accompanies meals served in private homes. Mauritanian couscous, similar to the Moroccan variety, is delicious. Tajine is not all that different in composition, yet it is clearly more Maghrebian in character. Prepared in the distinctive domed tajine pot, the dish always consists of onions, meat and potatoes, and often other vegetables.

 

A real treat is to attend a méchui (traditional nomad's feast), where an entire lamb is roasted over a fire and stuffed with cooked rice. Mauritania's Atlantic coastline is an abundant source of seafood, and this has influenced local cuisine, especially in Nouakchott and Nouadhibou. French dishes have also found their way into Mauritanian cuisine and croissants, crêpes and bread can be easily found. Fruit is pretty hard to find, except in the capital. Dates are one of the few remaining fruits produced, especially in Atar and Tidjikja regions, usually served as a snack and even exported.

 

Alcohol is prohibited (because of the Muslim faith, but you can find it in hotels) but mint tea is widely consumed and poured from height to create foam. The food is eaten without cutlery, on the floor and together in a group.

 

The restaurant scene is not very lively, except in Nouakchott, where you can find a good range of eateries serving a great variety of dishes, including also modern food like pizza and burgers. In Nouakchott and Nouadhibou you can find interesting Lebanese and Syrian restaurants.