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Cuisine in Chad

Chadian cuisine utilises a variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum and rice as staple foods. Commonly eaten vegetables include okra and cassava, and a variety of fruits are eaten, including bananas, mangoes, guavas, raisins, dates and peanuts.

Millet is the staple food of Chad and can be consumed in a number of ways. Usually, millet balls could be dipped into different types of sauces. In the north of Chad, this method of consuming millet in Chadian cuisine is known as aiysh in Chadian Arabic. In the south, this same food is known as biya. There is little difference in the ways that millet is consumed in the north and south; only the names seem to be far apart.

Aside from consuming millet in the form of a paste or balls, millet is used to make fangasou that is consumed for breakfast. Millet can also be consumed in the form of pancakes.

Besides millet, another type of grain called sorghum is also a major food in Chadian cuisine.

Porridge made from millet and sorghum is common throughout the country.

Meats include mutton, chicken, goat, fish and beef. Jarret de boeuf is a traditional beef and vegetable stew. Fish is abundant in northern Chad, including tilapia, perch, eel, and carp. 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.

Karkanji/carcaje is a beverage of boiled hibiscus flowers with ginger, clove and cinnamon, with sugar added to taste.





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