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.
Ingredients
2 cups long-grain rice
200g dried fermented fish (guedj)
1 cup cowpeas, soaked overnight
2 onions, diced
3 tbsp tomato paste
2 tbsp palm oil or vegetable oil
3 cloves garlic, minced
1 scotch bonnet pepper
1 bay leaf
Salt to taste
4 cups water
Instructions
1Soak cowpeas overnight and boil until just tender, about 30 minutes. Drain and set aside.
2Rinse dried fish and break into pieces. Soak in warm water for 15 minutes to soften slightly.
3Saute onions in oil until golden. Add garlic, tomato paste, and cook until darkened.
4Add water, dried fish, cowpeas, bay leaf, and whole scotch bonnet. Bring to a boil.
5Add rinsed rice, stir once, cover tightly, and cook on low heat for 25 minutes until rice is tender.
6Let 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.