Chadian cuisine

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad.

The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas.

[1] Fish is more abundant in southern Chad, including tilapia, perch, eel, carp and catfish.

[2] Southern Chadians do not consume many dairy products from livestock, and are not as dependent upon fish as a protein source, but have more options in using fresh produce and spices compared to people in northern Chad.

Karkanji/carcaje[1][2] is a red tea made from dried hibiscus flowers with ginger, clove, cinnamon and sugar added to taste.