AFRICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are going to talk the beautiful country of

Mauritania

The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed and poured from height to create foam. Traditionally, meals are eaten communally

Bonava

Ingredients

• 4 lb lamb (shoulder or hock)
• 2 lb potatoes with firm flesh , cut into large cubes
• 6 onions , thinly sliced
• ½ cup white vinegar
• 3 bay leaves
• ½ cup peanut oil
• Salt
• Pepper
• Chili powder (optional)
• Boiling water

Instructions

1. Blanch the onions by immersing them in boiling water for 5 minutes. Drain well.
2. Slightly heat oil in a large pot and sauté the onions for a few minutes without browning.
3. Then sauté the meat at medium / high heat to brown.
4. Add vinegar, lamb, salt, pepper, and chili powder.
5. Cover with boiling water, just enough to submerge the meat.
6. Bake for one hour at medium heat.
7. Add potatoes and cook for for 30 minutes (15 minutes over medium heat and 15 minutes on low heat).
8. Adjust salt, pepper, and chili and possibly boiling water.

And as always have a chilled day from the viking