Ngombou
Mauritanian wheat couscous is prepared with vegetables and meat. It is a dish generally consumed by the Moor community but also widely enjoyed by others. It is mainly prepared during ceremonies and large celebrations, and is eaten by hand.
- 800 g lamb
- 200 g lamb offal
- onions
- 1 clove of garlic
- 2 cloves
- black pepper
- cumin
- 400 g carrots
- 200 g white or green cabbage
- 1 leek
- 150 g turnip
- wheat couscous
- 100 g bell pepper
- 1 bunch of parsley
- 1 bunch of coriander
- 40 g raisins
- 40 g herbs
Cut up the lamb and place in a pot. Add the chopped onions and garlic, the cloves, a pinch of black pepper and cumin, as well as salt to taste. Add some water (about double the contents of the pot), cover, and put on the stove on medium heat. 20 mins later, add the peeled vegetables. Thoroughly wash the couscous in cold water, then steam (40 mins). Place the diced bell pepper and chopped parsley and coriander into a salad bowl, followed by the raisins, a tbsp. of olive oil, and the couscous. Mix well, then steam a second time for 40 mins. Place back in the salad bowl, mix in the herbs, then steam a third time for 30 mins. Remove the meat and vegetables from their pot, along with some of the sauce, then place the couscous in the pot with the remainder of the sauce and cook on low heat for 20 mins. Serve with the meat and vegetables.
It is a dish generally consumed by the Moor community but also widely enjoyed by others.
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