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African Lamb Couscous from Mauritania
Steamed lamb, chickpeas and couscous, a Sahelian dish.
Inland West African savannah cooking renowned for rich roasted groundnut stews, millet porridges, and river fish preparations.
Sahelian food traditions trace back to ancient kingdoms of Mali and Songhai along the Niger River bend, where groundnuts, dried fish, and native grains formed the bedrock of daily nourishment.
Hearty stew of meat and root vegetables simmered in a creamy, savory sauce of roasted groundnut paste and tomatoes.
أطباق أصيلة وطهي منزلي من Sahelian & Mauritanian.
Steamed lamb, chickpeas and couscous, a Sahelian dish.
A Sahelian dessert made with self raising flour, margarine and pineapple, cooked in a pan. Finish with powdered sugar.
The rich, silky peanut stew of the Mande world: meat braised in a glossy groundnut-and-tomato sauce until deeply savory and nutty, ladled over rice. Comfort and celebration across Mali, Senegal, and the Sahel.
Beef, white rice and habanero peppers simmered on the stove for a Sahelian dish. It's finished with thin slices of onion.