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Chadian cuisine

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Title: Chadian cuisine  
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Subject: African cuisine, Cuisine of Equatorial Guinea, Cuisine of Swaziland, Malawian cuisine, Mauritanian cuisine
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Chadian cuisine

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

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the [1] and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, goat, fish and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas.[1] This meal is typically served on the ground upon a mat, with people sitting and eating around it.[1]

Northern and southern cuisines

Fish is abundant in northern Chad, including tilapia, perch, eel, carp and catfish.[2] Southern Chadians do not consume many dairy products from livestock, and 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. People in Northern Chad include nomadic Arabs and Tuaregs who rely upon staple foods, including dairy products and meats.[3]

Foods and dishes

  • flour[1]
  • Daraba is a traditional dish prepared with okra, tomatoes, sweet potatoes, greens, peanut butter (or peanut paste), and additional ingredients.[4]
  • Dried, salted and smoked fish[2]
  • Esh is a common dish among northern Arabs that consists of boiled millet flour served with a moulah sauce.[3]
  • Fried[4] and broiled fish
  • Jarret de boeuf is a traditional beef and vegetable stew[4]
  • Kisser is a type of sourdough crêpe[3]
  • La Bouillie is a traditional breakfast cereal that is served hot.[4] The main ingredients are rice or wheat, milk, peanut butter and flour.[4]
  • Millet pancakes and fried balls. Aiyash is a dish eaten by Chadian Arabs in which millet balls are dipped in various sauces.
  • Nile perch
  • Okra-based gumbo
  • Peanut butter[2]
  • Porridges made from millet and sorghum are common throughout the country.
  • Red beans are part of the diet in Southern Chad.[5]
  • [1]
  • Sesame seeds and sesame oil are used in many dishes[1]
  • Shea butter
  • Squash stew with peanuts[2]
  • Stews[1] are often prepared with cassava leaves and okra as the primary greens in them.[4]
  • Toasted termites and crickets[3]



Fruits and vegetables

Okra is widely consumed in Chad[2]

* Particularly common in Southern Chad[1][2]


Tea is the most commonly consumed beverage in Chad.[1] Red, black and green teas are consumed in Chadian cuisine. Karkanji/carcaje[1][2] is a red tea prepared with dried hibiscus flowers with ginger, clove, cinnamon and sugar added to taste. It is very common in Chad.[1] Liquor and millet beer are consumed by non-Muslim Chadians in Southern areas of the country.[1] Millet beer is known as bili-bili.[3]

Additional beverages in Chadian cuisine include:

See also


  1. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Zuchora-Walske, Christine (2009). Chad in Pictures. Twenty-First Century Books. pp. 53-55. ISBN 1575059568
  2. ^ a b c d e f g h i j k "Chad." Accessed June 2011.
  3. ^ a b c d e f g h Hitton, Shanti. "Food in Chad, Africa". USA Today. Retrieved 2013-05-20. 
  4. ^ a b c d e f g h i j Evans, Dyfed Lloyd The Recipes of Africa. Dyfed Lloyd Evans. pp. 162-165
  5. ^ McGuigan, Brendan. "Culture of Chad, Africa". USA Today. Retrieved 2013-05-20. 
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