A FOOD TRADITION
Chadian Cuisine
A Sahelian cooking tradition centered on millet and sorghum staples, legumes, groundnuts, okra, fish, and meat-based sauces.
Dishes linked to this cuisine
1–9 of 9
Aseeda
Aseeda is a thick boiled grain-flour preparation found across South Sudan, Sudan, Chad, and other neighboring cuisines, commonly served warm with savory sauce or stew and sometimes prepared in sweet forms.
Boule
Boule is a firm Chadian staple made by cooking millet flour into a dense dough that is shaped and served warm.
Daraba
Daraba is a Chadian okra and peanut sauce or stew, commonly enriched with meat and served with a grain staple.
Ful Medames
Ful medames is a warm dish of slowly cooked fava beans seasoned with oil, lemon, garlic, cumin, and salt.
Kisra
Kisra is a thin, fermented sorghum flatbread used across South Sudan, Sudan, and Chad and commonly served with savory stews or sauces.
Mafé
A West African peanut stew in which meat or poultry, or vegetables alone, are simmered in a savory peanut sauce with tomato, onion, and vegetables.
Mullah
A regional term for savory gravies and stews in Chadian and South Sudanese/Sudanese foodways; versions vary and may use meat, vegetables, okra, soured milk, dried meat, tomato, or peanut, commonly served with staples such as kisra or porridge.
Salandé
A traditional Chadian cold salad made from chopped vegetables and often enriched with fish and peanuts.
Smoked fish with sesame and sorrel sauce
A Chad-linked preparation of smoked fish with sesame and sorrel sauce featured by IFAD's Recipes for Change programme.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.