View source for Western Saharan cuisine

== Western Saharan Cuisine ==

'''Western Saharan Cuisine''' (pronunciation: /ˈwɛstərn səˈhɑːrən kwiˈzin/) refers to the traditional food and culinary practices of the [[Western Sahara]] region. The cuisine is influenced by the region's indigenous [[Berber]] population, as well as Arab, Spanish, and French influences due to historical colonization.

=== Etymology ===

The term "Western Saharan Cuisine" is derived from the geographical location of the region, [[Western Sahara]], and the word "cuisine" which originates from the French word "cuisine", meaning "kitchen" or "cooking".

=== Ingredients ===

The staple foods in Western Saharan Cuisine include [[couscous]], [[dates]], [[millet]], and [[goat meat]]. The cuisine also features a variety of vegetables, fruits, and spices, such as [[saffron]], [[cumin]], and [[coriander]].

=== Dishes ===

Some of the popular dishes in Western Saharan Cuisine include:

* '''[[Mechoui]]''': A traditional roasted meat dish, often made with lamb or goat.
* '''[[Tagine]]''': A slow-cooked stew made with meat, vegetables, and spices, cooked in a special pot called a tagine.
* '''[[Couscous]]''': A staple food made from semolina, often served with meat and vegetables.

=== Beverages ===

Traditional beverages in Western Saharan Cuisine include:

* '''[[Mint tea]]''': A popular drink made with green tea, fresh mint leaves, and sugar.
* '''[[Date juice]]''': A sweet drink made from dates, often served during special occasions.

=== Related Terms ===

* [[North African Cuisine]]
* [[Berber Cuisine]]
* [[Arab Cuisine]]
* [[Mediterranean Cuisine]]

[[Category:Food and drink]]
[[Category:Cuisine by country]]
[[Category:African cuisine]]
[[Category:Western Sahara]]

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