Food is primarily imported into Western Sahara, as minimal rainfall in the territory inhibits agricultural production.[1] Indigenous sources of food include those derived from fishing and nomadic pastoralism.[1] The labor and business in these indigenous provisions of foods are also a primary contributor of income for the territory's population, and are among the primary contributors to the economy of Western Sahara.[1]
A major staple food is the couscous that often accompanies one way or another all the food dishes. The influence of southern cuisine makes peanuts an accompaniment of some dishes.
For meat, the Sahrawis favor camel and goat; lamb is also prominent. Some tribes are famous for growing wheat, barley and cereals in general.
Some fruits and vegetables are grown in oases that are scattered within the territory.[citation needed]
Common foods and dishes
Being almost entirely nomadic, Saharan tribes based their diet on meat, milk and dairy derivatives. Coastal tribes added fish dishes and rice.
Mreifisa, a traditional dish of the region,[7] is a stew prepared with rabbit, lamb or camel meat, onion, and garlic, served atop unleavened bread cooked in the sand.[7]
Tea is more than just a drink for the Saharawi people. It is a way to meet with friends and family to share moments of conversation and friendship. It usually follows a ritual, in which are taken three vessels. In this regard, there is a popular comment: "The first glass of tea is bitter like life, the second cup sweet like love and the third soft as death."[2]
