Zawaya

The present and past of fast food in Mauritania

By: Tarba Amar

There are several varieties of fast food in Mauritania, some of which are old dishes that our ancestors used to have in their nomadic life to fit their migratory movements. One of the fastest and most delicious of those meals is “el gedid”, made of dried meat, and locally called “tichtar”. Although this meal has existed for a long time, it’s still important and popular in the contemporary Mauritanian cuisine, thus being both an old and new meal.

As for those high quality meals that we currently have to keep up with the fast pace of life, there is mainly “tajine” that we cook between midday and 1:00 pm. This dish consists of a special type of camel meat called “falka” that we cook on fire for less than five minutes, to get a fresh and delicious meal. We often cook “tajine” over the weekend, i.e. Friday and Saturday. As for “loudeg”, it is frequently used in northern and north-western Mauritania, and consists of semi-pasteurized camel fat that is ready for use.

Each Mauritanian region still preserves its own specificities in terms of fast food. The east is known, for example, for its fast food made of locally sown grains, and the city of Walata exports its meals that combine Arabic authenticity and African influence to neighboring countries, especially to Mali and Niger. Walata was famous throughout its long history for its special meals that have become a cultural feature distinguishing it from other cities, and even countries.

As for the Northern part of the country, dates and barley come at the top of fast food menus; these two substances are often mixed to make a fast and delicious mixture.

The areas adjacent to the Atlantic Ocean are known for fast food consisting of fish such as “Yay Boy”, and grilled fish.

The Southern regions are popular for their seasonal agriculture, and their fast foods, such as bichna, takalit, mango, are mainly made of millet.

In conclusion, the city of Nouakchott has become a cultural crossroad that draws its inspiration from each region’s fast foods in order to make its own contemporary dishes that preserve their authenticity, such as salad.