Traditional dishes
Boule, kisra, daraba, charmout, grilled fish and okra or peanut sauces hold the table.
Tchad Ma Culture
The authentic flavours of Chad
Signature dishes, local ingredients and culinary gestures tell the richness of Chadian lands.
Local ingredients
Millet, sorghum, maize, local rice, shea butter, peanut oil, okra and sorrel leaves are essential.
Staple foods
Cereals, legumes, meats, fish, condiments and processed products are popular across Chad.
Breakfasts and drinks
Millet porridge, milk, tea, karkanji (hibiscus) and tamarind juice open the day.
Culinary preparations
Go deeper into the gestures, voices and places of heritage.
Millet porridge
A breakfast of fermented millet, served hot with sugar or sour milk.
Daraba
A dish based on okra, tomatoes, aubergines and peanuts or meats.
Boule
Made from millet or sorghum, it accompanies a variety of sauces.
Kisra
A fermented sorghum flatbread, cooked like a pancake and served with spicy sauces.
Grilled fish
On the banks of the Chari and Logone, grilled fish is served with rice or couscous.
Peanut sauce
A thick sauce made from peanut paste, served with boule or rice.
Karkanji
Hibiscus infusion with ginger and sugar: a welcome drink, not a dish.
Tamarind juice
A tart market drink, served very cold in the dry season.
Charmout
Sahel dried meat, rehydrated and simmered as a sauce.
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