Chad
Sahelian to the core: millet boule torn by hand into okra-peanut stew, grilled camel, and sweet hibiscus tea.
Chad eats from the Sahel. The daily meal is la boule, a stiff mound of millet or sorghum you tear off with your right hand and dip into sauce — most characteristically daraba, a thick okra-and-vegetable stew bound with peanut butter, everyone reaching into the same shared bowl. Breakfast is la bouille, a thin, almost liquid millet-and-peanut porridge sharpened with lemon.
The country divides on the plate. The arid Muslim north lives on millet, dates, grilled camel and lamb and glasses of tea, with little alcohol; the greener south adds river capitaine and Nile perch, sorghum and home-brewed millet beer. Millet, sorghum and groundnut are the pantry; sweet-tart hibiscus karkanji the drink to seek out. It's plain, communal food, shaped entirely by a hard and beautiful landscape.
- La boule (stiff millet or sorghum staple)
- Daraba (okra and peanut-butter stew)
- La bouille (thin millet-peanut porridge)
- Grilled camel or lamb (spit-grilled Sahelian meat)
- Capitaine (grilled river Nile perch)
- Sharmouta (sun-dried meat)
- Karkanji (spiced hibiscus drink)