middle-africa
Explore 80 foods connected to Chad, from everyday staples to rare local specialties.
Start with Sorrel Leaf Sauce →
The local shortlist
11 editor-selected foods for understanding the place through what people eat.
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The full directory
80 foods in this view. Filter by category, type, rarity, or search every recorded name.
Chad
Karkandji
Chadian sauce of sorrel leaves (yire); prepared with meat or fish, fresh, dried, or smoked; peanut paste (batkoro in Sara) or sesame flour used for seasoning; a tangy, earthy sauce; one of the ten most essential Chadian sauces; served with kissar or boule.
Cameroon
Thin strips of beef or offal threaded on sticks, grilled over coals and dusted heavily with a peanut and chilli spice powder.
Sudan
Asida
Sorghum or wheat flour stirred into boiling water into a smooth white mound, served with a stew poured into a hollow pressed in the top.
Sudan
Tamiya
Ground chickpeas with coriander, garlic and cumin shaped into small patties and fried, served in bread with salad and tahini.
Algeria
Zalabia
Loose yeasted batter dropped into hot oil in irregular blobs, drained and rolled in sugar or soaked in syrup.
Chad
Tagalié
Traditional Chadian and Sudanese sauce made with dried meat called charmout and dried okra; a hearty, intensely flavored stew; eaten with kissar galette, bread, or esh boule; one of the ten most essential Chadian sauces; a dish that preserves meat and okra for the dry season.
Nouakchott, Mauritania
Ceebu jën
Broken rice cooked in a tomato and fish stock with a whole fish stuffed with parsley, garlic and chilli, plus cassava, carrot, cabbage and aubergine.
Malawi
Posho
Kenya's staple food: dense maize flour porridge cooked in boiling water, served with meats, vegetables, or stews