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Chadian cuisine is the cooking traditions, practices, foods and dishes associated with theRepublic of Chad. Chadians use a medium variety ofgrains,vegetables,fruits andmeats. Commonly consumed grains includemillet,^[1]sorghum,^[1] andrice asstaple foods. Commonly eaten vegetables includeokra andcassava. A variety of fruits are also eaten. Meats includemutton,chicken,pork,goat,fish,lamb andbeef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas.^[1] This meal is typically served on the ground upon a mat, with people sitting and eating around it.^[1]

Fish is more abundant in southern Chad, includingtilapia,perch,eel,carp andcatfish.^[2] Southern Chadians do not consume manydairy products from livestock, and are not as dependent upon fish as a protein source, but have more options in using fresh produce and spices compared to people in northern Chad. People in Northern Chad include nomadicArabs andToubou who rely upon staple foods, including dairy products and meats.^[3]

• Bread made from millet and sorghum that has been ground intoflour^[1]
• Daraba is a traditional dish prepared with okra, tomatoes, sweet potatoes, greens, peanut butter (or peanut paste), and additional ingredient.^[4]
• Dried,salted andsmoked fish^[2]
• Esh is a common dish among northern Arabs that consists of boiled millet flour served with amoulah sauce.^[3]
• Fried^[4] beef and fish
• Jarret de boeuf is a traditional beef and vegetable stew. It is recommended to stew for at least 2 hours.^[4]
• Kisser is a type of sourdoughcrêpe^[3]
• La Bouillie is a traditional breakfast cereal that is served hot.^[4] The main ingredients are rice or wheat, milk, peanut butter and flour.^[4]
• Milletpancakes and fried balls.Aiyash is a dish eaten by Chadian Arabs in which millet balls are dipped in various sauces.
• Nile perch
• Okra-basedgumbo
• Peanut butter^[2]
• Porridges made from millet and sorghum are common throughout the country.
• Redbeans are part of the diet in Southern Chad.^[5]
• Sauces prepared with meat, fish and spices. Sauces are sometimes used to dip various millet and sorghum foods, such as millet bread.^[1]
• Sesame seeds andsesame oil are used in many dishes^[1]
• Shea butter
• Squash stew withpeanuts^[2]
• Stews^[1] are often prepared with cassava leaves and okra as the primary greens in them.^[4]
• Toastedtermites andcrickets^[3]

• Millet
• Sorghum
• Rice
• Fonio

• 
  Millet grains
• 
  Sorghum grains
• 
  Rice grains
• 
  Fonio stems

• Beef
• Bushmeat, which is sometimesdried
• Pork
• Chicken^[2]
• Fish, particularly in Northern Chad, includingtilapia,carp,eel,perch^[2] andcatfish.^[1] Fish is the most commonprotein source in Chad.^[4]
• Goats are the most commonly raised livestock in Chad,^[3] and are used for food in the forms ofgoat meat^[2] andgoat milk.
• Mutton^[2]

* Particularly common in Southern Chad^[1][2]

Tea is the most commonly consumed beverage in Chad.^[1] Red,black andgreen teas are consumed in Chadian cuisine.Karkanji/carcaje^[1][2] is a red tea made from driedhibiscus flowers withginger,clove,cinnamon andsugar added to taste. It is very common in Chad.^[1] Liquor andmillet beer are consumed by non-Muslim Chadians in Southern regions of the country.^[1] Millet beer is known asbili-bili.^[3]

Additional beverages in Chadian cuisine include:

• Fruit juices^[1]
• Gala is abeer brewed in Chad
• Jus de Fruit is a traditional beverage prepared with mango, milk, sugar andcardamom powder.^[4]
• Milk^[4]
• Soft drinks^[1]

Chadian cuisine has made its way into the international culinary scene. The globalization of food, travel, and the Chadian diaspora have all contributed to the spread of Chadian cuisine outside of Chad. In cities with significant African communities, such as Paris, London, and New York, Chadian dishes can sometimes be found in African restaurants or at cultural events.

Some popular Chadian dishes that have gained recognition abroad include:

• Daraba: A vegetarian stew made from okra, tomatoes, and peanut butter, often served with rice or a type of porridge called "boule."
• Dried fish: A common ingredient in Chadian cuisine, dried fish is often used to add flavor to various stews and soups.
• Grilled meats: Grilled meats, such as goat or chicken, are a popular food in Chad, and can be found at roadside stalls and restaurants.
• Boule: A thick porridge made from grains like millet, sorghum, or maize, often served with a sauce or stew.
• La Bouillie: A sweet porridge made from rice or millet flour, sugar, and water, often flavored with ingredients like peanuts, coconut, or tamarind.^[6]

• African cuisine
• List of African cuisines

• Chadian cuisine
• Central African cuisine

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