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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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