Mbakhalou Saloum
Mbakhalou Saloum (m-BAH-kah-loo sah-LOOM)
Dried Fish and Rice
A deeply savory rice dish cooked with fermented dried fish, cowpeas, and palm oil, delivering umami-rich flavors unique to Mauritanian coastal cuisine. Bold and aromatic, this dish is not for the faint of heart.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak cowpeas overnight and boil until just tender, about 30 minutes. Drain and set aside.
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2
Rinse dried fish and break into pieces. Soak in warm water for 15 minutes to soften slightly.
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3
Saute onions in oil until golden. Add garlic, tomato paste, and cook until darkened.
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4
Add water, dried fish, cowpeas, bay leaf, and whole scotch bonnet. Bring to a boil.
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5
Add rinsed rice, stir once, cover tightly, and cook on low heat for 25 minutes until rice is tender.
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6
Let rest covered for 5 minutes, then fluff and serve on a communal platter.
Did You Know?
The fermented dried fish in mbakhalou is so pungent that preparing it outdoors is considered a courtesy to neighbors.
Chef's Notes
Equipment Tips
- large pot
- colander
- cutting board
Garnishing
lemon wedges
Accompaniments
hot sauce, onion salad
The Story Behind Mbakhalou Saloum
Mbakhalou Saloum represents the preserved-fish cooking tradition of Mauritania's coast and the Senegal River valley. Fermented dried fish, or guedj, is an ancient preservation technique that concentrates intense umami flavors. This dish demonstrates how coastal Mauritanian cooks transform humble preserved ingredients into deeply satisfying meals. The name references the historic Saloum region.
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