Baku Kitchen! An independent reference of traditional food

Chad

Chad’s food is built around millet boule dipped in okra daraba, dried salanga fish and karkanji; Sahelian-Arab cooking of hearty simplicity. Look for Boule (smooth millet or sorghum dough ball dipped into okra and meat sauces), Daraba (okra, greens, tomato and peanut butter stew) and Karkanji (spiced hibiscus drink, ruby-red and sweet, sold iced). Millet or sorghum flour is stirred into a firm ball and set on a communal platter; each eater pinches a piece and dips it in the shared sauce. This atlas has 26 Chad dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

26 dishes.

ArkiArkiclear home-distilled spirit made from dates, millet or sorghumBandaBandaLake Chad fish split, smoked over wood and dried hard for keepingBeignetsBeignetshot fried dough balls sold from market braziersBili-biliBili-biliSour red millet beer served warm from calabashesBouillieBouilliehot millet porridge with milk, sugar and peanutBouleBoulesmooth millet or sorghum dough ball dipped into okra and meat saucesCandaCandaMinced fish rolled into balls and fried, then simmered in sauce with breadChourbahChourbahBeef soup with potato, carrot and chilli, taken to break the fastDarabaDarabaokra, greens, tomato and peanut butter stewFaya datesFaya datesdates from the northern Borkou oases, dried and traded southGalaGalaPale lager brewed in Moundou, the standard beer of southern ChadGuimaGuimaSandwich of omelette and minced meat pressed into a baguetteJarret de boeufJarret de boeufbeef shank braised with vegetables; Chadian celebration classicJus de tamarinJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKarkanjiKarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledKawalKawalWild senna leaves pounded and fermented into dark pungent balls for stewsKisraKisrathin fermented sorghum flatbread-crepes eaten with stewsLoubiyaLoubiyaStewed beans in oil and tomato, scooped up with bread or frittersNachifNachifbeef simmered with tomato, onion and chili, served with rice or boulePoisson braiséPoisson braiséChari River capitaine grilled over coals with chili, onion and limeRobRobsoured herders' milk, drunk cold or stirred into millet porridgeSalangaSalangasun-dried fish fried or sauced with chili and lime; everyday favouriteSauce d’arachideSauce d’arachidePeanut sauce with chicken or beef over rice or gozoShaiShaistrong sweet tea, often with mint, closing every mealSouroundouSouroundouRice cooked with chicken or fish, tomato, pepper and potato in one potTagaliaTagaliaSauce of minced or dried meat with tomato and onion, served over dumplings

  • Arki

    Clear home-distilled spirit made from dates, millet or sorghum. A wine & spirit recipe from Chad.

  • Banda

    Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.

  • Beignets

    Hot fried dough balls sold from market braziers. Ready in 20 min prep and 25 min cooking. About 30. A…

  • Bili-bili

    Sour red millet beer served warm from calabashes. A wine & spirit recipe from Central African Republic.

  • Bouillie

    Hot millet porridge with milk, sugar and peanut. Ready in 10 min prep and 25 min cooking. 4 servings. A…

  • Canda

    Minced fish rolled into balls and fried, then simmered in sauce with bread. Ready in 30 min prep and 40…

  • Chourbah

    Beef soup with potato, carrot and chilli, taken to break the fast. Ready in 30 minutes prep and 1 hour…

  • Faya dates

    Dates from the northern Borkou oases, dried and traded south. Ready in varies prep and none cooking. Not a recipe.…

  • Gala

    Pale lager brewed in Moundou, the standard beer of southern Chad. A wine & spirit recipe from Chad.

  • Guima

    Sandwich of omelette and minced meat pressed into a baguette. Ready in 15 min prep and 20 min cooking. 4…