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Chad
Poisson Séché
Dried, salted, and smoked fish from Lake Chad and the Chari River; a preservation method for riverine communities; rehydrated and cooked into sauces; a protein source for communities far from fresh fish; intensely flavored and long-lasting; fish is consumed everywhere in Chad.
Cameroon
Poisson braisé
Whole fish scored, packed with a garlic, ginger and pepper paste and grilled over coals, served with fried plantain and a raw onion-and-pepper salsa.
Sudan
Nile fish dried and pounded, then cooked with okra and onion into a pungent stew from the south and the White Nile.