Cuisine

Chad

Chadian cooking grows out of millet and sorghum farming and the herding of cattle, goats and camels. The staple is a thick porridge called boule, eaten with sauces of okra, dried fish, meat or leaves, and plenty of fish is eaten around Lake Chad and along the rivers. In the north, under Arab influence, dates, milk and tea are common, and chilled hibiscus drink is enjoyed across the country.

• 2 dishes
• Sides, sauces and spreads: 1
• Drinks: 1
• vegetarian: 2