Western Saharan cuisine comprises thecuisine ofWestern Sahara, adisputed territory in theMaghreb region ofNorth Africa, bordered byMorocco to the north,Algeria to the extreme northeast,Mauritania to the east and south, and theAtlantic Ocean to the west. The Western Saharan cuisine has several influences, as the population of that area (Sahrawi), in their most part are ofArabic andBerber origin. The Saharawi cuisine is also influenced bySpanish cuisine owing to Spanish colonization.
Food is primarily imported into Western Sahara, as minimal rainfall in the territory inhibits agricultural production.[1] Indigenous sources of food include those derived fromfishing andnomadic pastoralism.[1] The labor and business in these indigenous provisions of foods are also a primary contributor ofincome for the territory's population, and are among the primary contributors to theeconomy of Western Sahara.[1]
A majorstaple food is thecouscous that often accompanies one way or another all the food dishes. The influence of southern cuisine makespeanuts an accompaniment of some dishes.
For meat, the Sahrawis favorcamel andgoat;lamb is also prominent. Some tribes are famous for growing wheat, barley and cereals in general.
Some fruits and vegetables are grown inoases that are scattered within the territory.[citation needed]
Being almost entirely nomadic, Saharan tribes based their diet onmeat,milk anddairy derivatives. Coastal tribes added fish dishes andrice.
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