Boule is made by boiling millet flour with water to create a thick, porridge-like consistency.
It is often served as a breakfast dish and provides a nutritious and filling start to the day.
Couscous is a popular grain dish that holds a special place in Chadian cuisine.
It is made from semolina, which is steamed to perfection, resulting in light and fluffy grains.
Couscous is typically served with a variety of flavorful stews and vegetables, creating a satisfying and wholesome meal.
Grilled meat, known as brochettes, is a favorite street food in Chad.
Dried fish, or kounoukou, is a traditional Chadian delicacy and a valuable source of protein.
Fish are salted and sun-dried, resulting in a preserved product that can be enjoyed throughout the year.
Kounoukou is commonly used in various Chadian stews and sauces, adding a distinct umami flavor to the dishes.
It is made by blending roasted peanuts with tomatoes, onions, and a combination of spices.
Rice is a staple food in Chad and is commonly enjoyed with a variety of flavorful sauces.
Ripe plantains are sliced and fried until golden and crispy.
Peanuts, also known as groundnuts, are widely consumed as a snack in Chad.
They are often roasted or boiled and enjoyed plain or salted.
Tchoukou is a traditional Chadian dish made from pounded and fermented baobab leaves.
Tchoukou is typically served with millet porridge or couscous, providing a unique and tangy flavor to the meal.
Fufu is a popular dish in Chad and is made from pounded yam or cassava.
The starchy root vegetables are boiled and pounded until they form a smooth and elastic dough.
Fufu is often served with various soups and sauces, creating a hearty and satisfying meal.
Chads cuisine is a delightful blend of traditional flavors, staple grains, and locally sourced ingredients.
