Couscous
Chinguetti and others, Mauritania
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Chinguetti and others, Mauritania
A staple of coarsely ground wheat rolled into grains, eaten daily across North Africa and the Sahara. In Mauritania, lamb or goat and vegetables such as carrot and pumpkin are stewed and spooned over the steamed couscous, shared around a large platter. Keeping well even in the dry desert and giving strength, it is a practical food and also the centrepiece dish when welcoming guests.
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