A deeply spiced tomato-based sauce simmered with garlic, cumin, and dried fish or meat, served as the universal accompaniment to couscous and rice dishes across Mauritania.
Instructions
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1
Heat oil in a saucepan over medium heat. Saute onions until softened, about 5 minutes.
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2
Add garlic and cook for one minute. Stir in tomato paste and spices, cooking until darkened.
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3
Add chopped tomatoes, dried fish, whole scotch bonnet, and water. Stir to combine.
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4
Bring to a boil, then reduce heat and simmer for 20 minutes until thickened and flavors meld.
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5
Remove scotch bonnet. Taste and adjust salt and cumin to preference.
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6
Serve warm as a sauce alongside couscous, rice, or flatbread.
Did You Know?
Every Mauritanian household has its own secret marqa recipe, with the ratio of dried fish to tomato being the most hotly debated element.
The Story Behind El Marqa
El marqa is the foundational sauce of Mauritanian cooking, the base upon which most meals are built. The combination of tomatoes with dried fish reflects the economic links between Mauritania's coast and interior, where dried fish traveled along trade routes as a shelf-stable source of protein and umami. The sauce varies by region, with coastal versions using more fish and interior versions relying on dried meat.
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