International Cuisine

Exploring the world through food.

Mali and Mauritania Watermelon

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Mali and Mauritania watermelon was served as an appetizer.  The countries have large areas that are part of the Saharan Desert.  One can only imagine how delicious and refreshing watermelon is on a hot, dry and dusty day.  I learned that there is also a white flesh watermelon that grows wild there and they use the seeds of that variety to bake with.  Our weather has been quite hot lately and we found these chunks of watermelon on a hot day to be excellent.   The fresh mint was a nice little addition to our starter.  Watermelon in many countries is loved as a snack, or dessert.  Often in Mali and Mauritania women and children carry them on their heads and they are also available in season at the markets and roadside stands.

mali and mauritania watermelon

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Mali and Mauritania Watermelon

Course Appetizer
Cuisine West African
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 small seedless watermelon
  • mint leaves

Instructions

  • Cut the watermelon into chunks
  • Arrange on a platter and serve with some mint leaves

 

 

 

 

 

Malinese Sesame-Honey Sticks (Meni-Meniyong)

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Malinese sesame honey sticks are easy to make and lovely with a cup of tea. The combination of roasted sesame seeds and honey is great.  The sticks are reminiscent of a brittle type candy.  This delicious sticks can be used as part of the tea ritual or a snack anytime the urge for something sweet arises.   They are called meni-meniyong, a quick and easy dessert, enjoy!

malinese sesame honey sticks

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Malinese Sesame-Honey Sticks (Meni-Meniyong)

Course Dessert
Cuisine Malinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 tray
Author International Cuisine

Ingredients

  • 1 cup sesame seeds
  • 1 cup honey
  • 4 Tablespoons unsalted butter

Instructions

  • On the stove top over a low flame, toast the sesame seeds in a sauce pan until they just begin to change color, taking care not to burn them. Set aside
  • In another sauce pan melt together the honey and butter over medium-low flame. Heat until it begins to bubble and starts to darken slightly.
  • Stir in the sesame seeds until well mixed.
  • Grease a baking sheet and spread out the honey mixture.
  • Allow to cool until just warm and cut into sticks.
  • Let cool completely and serve

 

Mali and Mauritania Tea Ritual

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Mali and Mauritania tea ritual is common throughout North Africa.  The tea that is used is typically Chinese green tea. The tea is brewed over coals and then poured into another pot. It is poured back and forth and then into glasses.  Then again from glass to glass.  Typically this happens from a great height above the pot or glass to aerate the tea and create a frothy foam on top.  It is a true art form and takes quite a bit of practice to get it just right.  It is also a slow process, the ritual can sometimes take hours.  Both in Mali and Mauritania it is often made and served by the man of the house.  After the first glass, mint is added as is copious amounts of sugar.  Like a full cup of sugar.  It is supposed to be really really sweet.   Muslims do not drink alcohol and some believe the sugar creates a high and sometimes it is called desert whisky. There is a saying that first glass is bitter like life, the second strong like love and the third gentle like death.  If you have your own tea ritual or are ever invited, proper etiquette says you should slurp your tea loudly and every drop should be enjoyed. It is the ultimate form of hospitality when tea is shared.  Enjoy a little Mali and Mauritania tea ritual.

Mali and mauritania tea ritual

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Mali and Mauritania Tea Ritual

Course Drink
Cuisine North African
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine

Ingredients

  • 4 Tablespoons green tea
  • 12 cups water
  • 2 cups sugar or more
  • 4 sprigs mint
  • 2 tea pots and 5 glasses

Instructions

  • In a tea pot boil water with green tea leaves
  • once boiled pour tea from one pot to the other several times
  • Then from a great height above the glasses pour one glass and then continue pouring from glass to glass until a frothy foam appears, put the pot back on the fire and add in mint leaves and sugar. Repeat the process until each guest had three cups of tea.
  • Serve with dates