A FOOD TRADITION

Sahrawi Cuisine

Sahrawi cuisine is associated with nomadic and settled communities of the western Sahara, including communities in southern Morocco and across neighboring Saharan regions. It emphasizes portable staples and foods suited to arid environments, including wheat or barley, dates, milk, tea, onions, dried products, and camel, goat, or other locally available meats. Cooking includes boiling grains, preparing thick porridges, baking or steaming bread, and slow-cooking meat in simple vessels. Examples include meifrisa, bread served with a meat and onion sauce, ezzmit, a barley-based preparation, and Sahrawi-style couscous or meat stews. Terminology and recipes vary considerably by community.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.