Mauritania

In Mauritania, hot peppers are grown along the Senegal River valley and in oasis gardens, primarily Capsicum annuum and frutescens types such as long red cayenne-like chilies and African bird’s eye chilies.

These piments are sold fresh, sun-dried, and ground. In Moorish and Afro-Mauritanian cuisines, chilies season fish and rice dishes, meat stews, and sauces for couscous. Bird’s eye–type chilies are pounded with garlic and lemon into sharp relishes served with grilled fish along the coast and with meat inland.

Dried red chilies are ground into spice blends shared with Senegalese and Malian cuisines. While export is overshadowed by livestock and fisheries, local piment varieties are important for flavour and for women’s petty trade in markets.