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Marou we Hout (Mauritanian Spiced Fish & Broken Rice)
Steamed broken jasmine rice simmered in a spiced tamarind-tomato fish broth topped with herb-stuffed white grouper.
The story
Mauritania's coastal national dish shares roots with Senegalese Ceebu Jën but carries distinct Moorish nuances, using dried hibiscus (bissam), sour tamarind, and local white fish like thiof (grouper). Fish steaks are deep-slit and stuffed with 'roof'—an intensely pungent green herb, garlic, and chili paste.
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