A FOOD TRADITION

Sara Cuisine

Sara cuisine represents the foodways of several related peoples in southern Chad, where wetter conditions support sorghum, millet, cassava, maize, groundnuts, sesame, okra, leafy greens, and sometimes yams. Meals commonly center on a pounded or cooked staple accompanied by a thick sauce, with grinding, pounding, fermenting, and slow simmering central to household preparation. Meat, river fish, and wild or cultivated greens broaden the repertoire. Daraba, an okra-and-groundnut sauce, boule with vegetable or meat sauce, and cassava-based porridges are recognizable examples. Southern dishes also show culinary links with neighboring Central African Republic and Cameroon.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.