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The cuisine of Western-Sahara - Africa

Africa Western-Sahara EH Gabon Tunisia Sao Tome and Principe Gambia Niger Ethiopia Sudan Eritrea Somalia Equatorial Guinea Sierra Leone Egypt Mauritania Mauritius Morocco Djibouti South Africa Mali Seychelles Cape Verde St Helena, Ascension Tristan da Cunha*** Madagascar Libya CAR Comoros Liberia Reunion Chad Western Sahara Cameroon Guinea-Bissau DRC Kenya Zambia Swaziland Cote d’Ivoire Nigeria Namibia B. F. Guinea Mayotte Angola Uganda Tanzania Ghana Botswana Senegal Burundi Rwanda Lesotho Togo Benin Congo Mozambique Zimbabwe Malawi Algeria
Created with Raphaël 2.1.0Western Sahara

The foods of Western-Sahara

A major staple food 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. ,br> For meat, the Sahrawis favour the camel and goat; pork is not eaten, since it is not halal. Lamb also occupies a prominent place. Some tribes are famous for growing wheat, barley and cereals in general.
Some fruits and vegetables are grown in oases that are scattered within the territory.

The types of Cuisines in Western-Sahara are influenced by:

Cooking in Western-Sahara

on The World Cuisine
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 

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