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Maru we Hoot

Name: Maru we Hoot
Total time: 120 min
Yield: Serves 6
Cuisine: Mauritania
Ingredients: 4 fillets (large) White Fish Fillet; 400g Rice; 3 tbsp Tomato paste; 2 Onion; 1/4 Cabbage; 2 Carrot; 1 Eggplant; 4 cloves Garlic; 1 bunch Parsley; 1 Chili pepper; 5 tbsp Vegetable oil; 2 tsp Salt; 1.2L Water

Rice

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Fish and vegetables simmered, with rice cooked in the broth — Mauritania's fish rice.

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📖 The Story Behind This Dish

Maru we hoot means 'rice and fish' in Hassaniya, a national dish of Mauritania's Atlantic coast. Fish stuffed with parsley, garlic, and chili is simmered in tomato with cabbage, carrots, eggplant, cassava, and more, and rice is cooked in the broth. It's from the same family as Senegal's thieboudienne.

🌆 Where it's eaten: In a house near the fishing port of Nouakchott, Mauritania's capital, fish and vegetables top a big platter of orange rice as the family gathers around.

🥕 Ingredients (serves 6)

White Fish Fillet 4 fillets (large)
Rice 400g
Tomato paste 3 tbsp
Onion 2
Cabbage 1/4
Carrot 2
Eggplant 1
Garlic 4 cloves
Parsley 1 bunch
Chili pepper 1
Vegetable oil 5 tbsp
Salt 2 tsp
Water 1.2L

👩‍🍳 Instructions

Pound the garlic, parsley, chili, and a little salt, cut slits in the fish, and stuff them.
Heat oil in a pot, brown the fish, and remove.
In the same pot, sauté the onion and tomato paste, then add water, the vegetables cut large, and the fish and simmer 30 minutes.
Remove the fish and vegetables, add the rinsed rice to the broth, cover, and cook on low for 25 minutes.
Mound the rice on a platter and top with the fish and vegetables.

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