Porridge
Millet Ball
Boule
Chad
The most popular staple food of Chad; a thick, stiff porridge of millet or sorghum flour cooked with water until it forms a dense, moldable dough; served as a large communal ball from which diners tear off pieces and dip into sauces; known by many names across ethnic groups: gou (Zaghawa), tii (Daza), biri (Kanembou), mour (Sara), esh (Chadian Arabic).
Original eatfuls sticker artwork
What it is
A closer look at Millet Ball.
The most popular staple food of Chad; a thick, stiff porridge of millet or sorghum flour cooked with water until it forms a dense, moldable dough; served as a large communal ball from which diners tear off pieces and dip into sauces; known by many names across ethnic groups: gou (Zaghawa), tii (Daza), biri (Kanembou), mour (Sara), esh (Chadian Arabic).
What to look for
Know it when you find it.
A large, smooth, pale mound of dense porridge; served on a communal plate or mat; torn by hand and dipped into sauce; the carbohydrate anchor of every Chadian meal; eaten at lunch and dinner across the country.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Millet Ball.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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