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>> PROJECT WALATA 
© Alfons Rodríguez  
 
Foot and drink in Walata
 
  Discovering Walata's typical cuisine is another of the many attractions our journey has to offer. The city's most popular dishes are the result of combining pasta, meat and the vegetables grown in the farming cooperative. According to the time of year, tomatoes, onions, carrots, cabbages, beetroot, lettuces, peppers, 'gombo' (a kind of pepper), water melons and melons are all grown in Walata. What's more, the nearest town, Nema, provides such produce as potatoes. Seasoned with the suggestive flavour of spices, these ingredients make up a tasty menu.

The concept of 'restaurant' does not exist in Walata culture. Nevertheless, if we order it, any of the guest houses and even some private homes can prepare an appetising dish of their staple food: a mixture of meat with cous-cous, rice or thick noodles. The meat can be goat, lamb, beef or camel and is prepared stewed with a sauce of tomato, onion and spices.
 
We can also try the 'mechoui', a grilled lamb which is prepared on feast days, and the region's most typical dish: pigeon stuffed with dates. And leaving to one side the meat dishes... there are some delicious little biscuits of millet dough.

Walata, and the whole of Mauritania, also has typical drinks that will help us hold off the thirst from the intense heat of this land. 'Zrig' is one of the commonest. It is made by mixing equal parts of water and fermented camel or goat milk and adding a good helping of sugar, and will be offered to us at every house and nomad camp. Also much appreciated are camel milk and 'singuetti', a typical drink in Walata, a form of zrig to which millet is added.


 

If you would like more information before travelling to Walata, write to us
Project undertaken by: With the collaboration of:
  FNSAV Fundació Solidaritat UB              
With the support of:
Agencia Española de Cooperación Internacional
Generalitat de Catalunya                                  Ajuntament de Sant Feliu de Llobregat
Creative Commons License
Esta obra está bajo una licencia de Creative Commons.