Cuisine in Chad

Signature dishes

Boule

Staple dumpling made from sorghum flour dipped in stew.

Region: Nationwide
Main ingredients: Sorghum flour, Water, Meat-vegetable stew

Daraba

Sticky sauce simmering okra and peanut paste.

Region: South
Main ingredients: Okra, Peanuts, Tomato, Spices

Jarret de Boeuf

Stew slowly simmering beef shank with tomato and onion.

Region: Sahel region
Main ingredients: Beef, Tomato, Onion, Spices

Ardi (Smoked Fish)

Preserved food smoking Lake Chad freshwater fish with aromatic wood.

Region: Lake Chad
Main ingredients: Freshwater fish, Salt, Smoke

Maheri

Breakfast menu of millet porridge topped with milk or butter.

Region: Northern nomads
Main ingredients: Millet flour, Milk, Butter

Kisra

Thin bread baked from fermented sorghum, eaten with honey or stew.

Region: East
Main ingredients: Sorghum flour, Water, Yeast

Esh

Desert staple of hard-cooked millet dumplings eaten with spicy sauce.

Region: Northern desert
Main ingredients: Millet flour, Dried meat sauce

Rabat

Simmering meat or fish in tomato-chili based spicy sauce.

Region: Central
Main ingredients: Tomato, Chili, Meat, Onion

Sahel Tea (Three Cup Tea)

Hospitality tea enjoying strong mint green tea in three stages.

Region: Nationwide
Main ingredients: Green tea, Mint, Sugar

Roasted Insects

Snack of fried locusts and termites collected during rainy season.

Region: Savanna
Main ingredients: Edible insects, Oil, Salt