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6 foods match this view. Search local names, narrow the map, or follow a category.
Chad
Chadian sauce made from savonnier (soapberry) leaves; also called moula hidjilidj; a traditional leaf-based sauce; cooked with meat or fish and peanut paste; a regional specialty; one of the many leaf sauces of Chad; served with boule or kissar.
Chad
Feuilles de Haricots
Chadian sauce of bean leaves; tan bi moujoh in local language; prepared with peanut paste; one of the ten most essential Chadian sauces; leafy greens cooked into a rich, earthy sauce; served with boule or kissar; a plant-based staple of southern Chad.
Chad
Chadian sauce made with charmout (dried meat); the rehydrated meat gives the sauce an intense, concentrated flavor; cooked with onions, tomatoes, and spices; a traditional way to preserve meat for the dry season; served with boule or kissar; a Sahelian specialty shared with Sudan.
Chad
Chadian okra sauce; fresh or dried okra finely chopped and cooked with beef, onions, garlic, and kanwa (natron); the okra releases its mucilage to create a viscous, clinging sauce; prized for its texture; served with boule or kissar; one of the ten most essential Chadian sauces.
Chad
Chadian sauce made with grilled meat, smoked or fresh fish; extremely viscous, requiring years of practice to eat cleanly; a source of national pride; President Tombalbaye once served it to French guests who ended up covered in sauce; served with boule; a dish that tests your eating skill.
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.