Dholl Puri (national dish) (soaked and pureed yellow mixed with cumin seeds and salt stuffed inside kneeded dough (white flour, water, salt) and gently fried in a pan with oil)
Mauritania
Thieboudienne (national dish) chopped sauteed onion and garlic, chopped potato, sweet potato, carrot, eggplant, red bell pepper, & cabbage simmered in tomato sauce & tomato paste with white fish (I’ve used haddock) (the recipe said it was ok to chop it up, which I’ve done) rubbed with crushed stock cubes & pureed parsley all served over rice cooked in the same tomato paste + fish stock)
Works well eating the Thieboudoenne with the Dholl Puri as a flatbread
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Mauritius + Mauritania
Mauritius
Dholl Puri (national dish) (soaked and pureed yellow mixed with cumin seeds and salt stuffed inside kneeded dough (white flour, water, salt) and gently fried in a pan with oil)
Mauritania
Thieboudienne (national dish) chopped sauteed onion and garlic, chopped potato, sweet potato, carrot, eggplant, red bell pepper, & cabbage simmered in tomato sauce & tomato paste with white fish (I’ve used haddock) (the recipe said it was ok to chop it up, which I’ve done) rubbed with crushed stock cubes & pureed parsley all served over rice cooked in the same tomato paste + fish stock)
Works well eating the Thieboudoenne with the Dholl Puri as a flatbread