Chadian cuisine

The Nile perch is widespread throughout much of the Afrotropic ecozone and is present in Lake Chad

Location of Chad

Millet grains

Okra is widely consumed in Chad^[1]

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians utilize a variety of grains, vegetables, fruits and meats.^[2] Commonly consumed grains include millet, sorghum and rice as staple foods.^[2] Commonly eaten vegetables include okra and cassava, and a variety of fruits are eaten, including bananas, mangoes, guavas, raisins, dates and peanuts.^[2] Meats include mutton^[1], chicken^[1], Goat^[1], fish and beef.^[2]

Northern and southern cuisines

Fish is abundant in northern Chad, including tilapia, perch, eel, and carp.^[1] Southern Chadians don't consume many dairy products from livestock, are not as dependent upon fish as a protein source, and have more options in using fruits and spices compared to people in northern Chad.

Common foods and dishes

• Porridge made from millet and sorghum is common throughout the country
• Millet pancakes and fried balls.^[2] Aiyash is a dish eaten by Chadian Arabs in which millet balls are dipped in various sauces.^[2]
• Nile perch ^[2]
• Broiled fish
• Dried, salted and smoked fish ^[1]
• Okra-based gumbo ^[2]
• Sauces prepared with meat, fish and spices
• Jarret de boeuf is a traditional beef and vegetable stew
• Peanut butter ^[1]
• Squash stew and peanuts ^[1]

Common beverages

• Karkanji/carcaje^[1] is a beverage of boiled hibiscus flowers with ginger, clove and cinnamon, with sugar added to taste
• Gala is a beer brewed in Chad
• Fruit juices
• Red and green tea

References

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