10 Top Chadian Dishes and Foods

Jarret de boeuf is one of the Chadian dinner recipes that involve beef as the main source of protein. This vegetable and beef stew is directly translated to “beef shank” and is a favorite food of people in the south of Chad.

Made by simmering for hours, jarret de boeuf offers tender beef that easily separates into small pieces. The stew is perfect for enjoying with rice, fufu (pounded yam or cassava), and other carbohydrate-based staples.

Maharagwe is a simple soup of beans cooked in a spicy coconut broth mixture. Also known as maharage ya nazi, the soup calls for red beans, haricot, or French beans.

Its name means “beans” in the Kiswahili language. This dish provides an exquisite taste of beans stewed with coconut milk, cardamom, cinnamon, and chili.

Bangaou is a dish hailing from the northern culinary traditions of Chad, known for its rich protein and fiber content derived from generous amounts of meat and vegetables.

Perfectly paired with rice or couscous, this dish offers a harmonious blend of succulent meat, alongside a medley of tomatoes, bouillon cubes, potatoes, and beans.

Daraba is a stew full of flavors in Chad created using a medley of vegetables. Ideally, locals go for a mix of spinach, tomatoes, and okra, all simmered until they’re tender.

The dish often includes crushed peanuts, adding a nutty flavor that complements the vegetables beautifully.

La Bouille is a Chadian breakfast with a consistency pretty similar to porridge. Traditionally, it’s made from cereals such as millet, sorghum, maize, or wheat flour, cooked with water or milk until it reaches a thick, creamy consistency.

Plus, people even sweeten the porridge with sugar, honey, or fruit, making it a popular breakfast or snack for children and adults alike.

Peanut and squash stew is a thick combination on the dining table of Chadians. Locals usually rely on this rich and flavorsome stew to accompany main dishes.

Peanuts and local squashes are 2 essential ingredients in this stew. Furthermore, the stew comes with tomatoes, spinach, red peppers, and coconut milk.

Aiyash are Chadian balls of crispiness made primarily from millet flour paste. This dish stands out for the delightful crunch it offers with each bite.

While Aiyash itself carries a relatively plain flavor, it is typically served with a variety of sauces to enhance its taste. The most commonly paired sauce is a rich peanut sauce, which adds a creamy texture and nutty flavor.

Additionally, it can be enjoyed with a blend of saka-saka (green cassava leaves), spinach, and okra sauce.

Kisra is a fermented bread in Chad and other African countries. It consists of durra (Sorghum) and wheat.

Interestingly, the dish has two different versions. The porridge form of kisra is known as aseeda. Meanwhile, many Chadians roll cook the batter over a griddle until translucent before folding it into a thin round shape.

Kisra is a staple food item in the regions where it’s made, often serving as an accompaniment to various dishes. It’s typically eaten with stews, soups, and sauces, used to scoop up the meal or as a wrap for meats and vegetables.

Esh is a common dish among northern Arabs in Chad that consists of boiled millet flour served with a moulah sauce. The sauce is a slow-cooked stew made with meat, vegetables, and spices.

The specialty is a simple and filling dish that can be eaten with bread or by itself

Fufu is a pounded meal made from cassava, plantains, or cocoyam in Chad that is a staple food in many West African countries. It is usually eaten with soups or stews by pinching off a piece of fufu and dipping it in the sauce.

Fufu has a smooth and stretchy texture and a mild and slightly sour flavor.