Western Saharan cuisine: Difference between revisions

Location of Western Sahara

Saharawi Cuisine

Sahrawi bread

Western Saharan cuisine comprises the cuisine of Western Sahara, a disputed territory in the Maghreb region of North Africa, bordered by Morocco to the north, Algeria to the extreme northeast, Mauritania to the east and south, and the Atlantic Ocean to the west.

Food is primarily imported into Western Sahara, as minimal rainfall in the territory inhibits agricultural production. Indigenous sources of food include those derived from fishing and nomadic pastoralism. The labor and business in these indigenous provisions of foods are also a primary contributor of income for the territory's population, and are among the primary contributors to the economy of Western Sahara.

Some fruits and vegetables are grown in oases that are scattered within the territory.

As of 2012, all economic activity and trade in Western Sahara is governed by the government of Morocco.

The Western Saharan cuisine has several influences, as the population of that area (Saharawi), in their most part is Arabic and Berber origin. The Saharawi cuisine is influenced by the Spanish occupation.

The main ingredient is the couscous that often accompanies one way or another all the food dishes. The influences of southern cuisine makes them consume peanut as an accompaniment of some dishes.

In the field of meat, the pig just eats by not be halal, in accordance with the laws of Islam and, on the contrary, is very popular among the Sahrawis the camel and goat meal, occupying a prominent place, of the lamb. Some tribes are famous for growing wheat, barley and cereals in general, and for make delicious dishes.

Common foods and dishes

Being almost entirely nomadic, the diet of Saharan tribes, was based on the meat, milk and derivatives. The coastal tribes added to this diet fish dishes, rice and so on.

• Couscous, meal paste, with meat and vegetables
• * Tajín, camel meat
  • Made solely from Dromedaries
• Goat meat
• Meifrisa is a traditional dish of the region. It's a stew prepared with rabbit, lamb or camel meat, onion, and garlic, served atop unleavened bread cooked in the sand.
• Ezzmit, cereals.
• El aych, cereals with milk.
• Arroz con pescado.
• Various types of roasts.

• 
  Couscous
• 
  Goat meat

Beverages

Saharawi Tea </ center>

File:HALIB.jpg

Fresh camel milk

• It is very usual intake of tea. Tea is more than just a drink for the Saharawi people is a way to meet and share moments with friends and family moments of chat and friendship.

It usually follows a ritual, in which are taken three vessels. In this regard, there is a popular comment: "The first glass of tea is bitter like life, the second cup sweet like love and the third soft as death."

• Camel milk
  • milked solely from Dromedaries
• Goat milk

See also

• African cuisine
• Culture of Western Sahara
• History of Western Sahara
• List of ecoregions in Western Sahara
• Oases of Western Sahara (category)
• List of African cuisines
• List of African dishes
• List of rivers in Western Sahara
• Moroccan cuisine
• North African cuisine
• Sub-Saharan Africa
• West African cuisine
• Wildlife of Western Sahara

References

• Food Culture in Sub-Saharan Africa - Fran Osseo-Asare
• The Recipes of Africa - Dyfed Lloyd Evans

Further reading

• Crossette, Barbara (June 9, 2001). "World Briefing, Africa: Western Sahara: Refugees Need Food". The New York Times. Retrieved 29 January 2014. {{cite web}}: Italic or bold markup not allowed in: |publisher= (help)
• Sahara Press Service (February 3, 2013). "Morocco: Swedish Food Chains Unite in Avoiding Occupied Western Sahara's Goods". All Africa. Retrieved 29 January 2014.
• Sahara Press Service (April 16, 2013). "Western Sahara: Over 20 Tonnes of Food Aid to Saharawi Refugees". All Africa. Retrieved 29 January 2014.

External links

• "Places to eat in Western Sahara". Virtual Tourist.