Chad Food and Drink
Chad’s cuisine shares much with the traditional cooking practices of the Sahara region. Widespread staples include millet, sorghum and rice, while the common vegetables include okra and the leaf of the cassava plant.
Fish such as tilapia and Nile perch are frequently consumed in the north due to the proximity of Lake Chad. Further south, it’s more likely to see meats including mutton and chicken served. Dishes in the south also tend to use a larger array of spices.
The capital, N'Djaména, offers a fair selection of restaurants serving mainly French and African food. Outside the city restaurants tend to be cheap and cheerful and there is an acute shortage of some foods. Visitors should exercise caution with street food.
Peanut sauce: Most frequently served with rice.
Karkanji: Spiced red tea made from hibiscus flowers.
Daraba: Traditional dish comprising okra, sweet potato, tomato and greens.
Tilapia: Commonly eaten fish often smoked or dried.
Jarret de boeuf: Beef and vegetables, stewed for a least two hours for tenderness.
Kisser: Sourdough pancake.
La bouillie: Hot breakfast cereal of rice or wheat, with milk, peanut butter and flour.
Aiyash: Balls of millet dipped into various sauces.
Jus de fruit: Though it may translate simply as ‘fruit juice’, the recipe for this drink includes milk, sugar and cardamom as well as mango.
Mula sharmoot: Meat dip used to flavour breads and pancakes.
Fungasoo: Deep-fried cheese balls.
Gala: An excellent local beer widely available in the non-Muslim parts of the capital.
10% is customary.