Global Table Adventure: About the Food of Chad (TChad)

By on October 27, 2010

What a difference a few miles can make. Chad is divided into three main geographic zones – steamy Sahara dessert in the north, the central Savannah, and semi-tropical south. As the landscape changes, so too does the diet. From the north, to the south, very few cultural similarities connect the people of Chad.

For food pictures and Chad recipes visit here.

Northern Chad

In northern Chad the people enjoy a diet rich in meat, particularly lamb. Savory pieces of meat might be grilled or stewed with vegetables, such as okra, peppers, onions, and tomatoes (recipe).

Many dishes in the north are prepared with yogurt, butter, and milk. In fact, milk stands line the streets in Northern Chad – where busy shopkeepers blend tropical fruits like papaya and mango with milk, into refreshing beverages (recipe).

Southern Chad

Central and Southern Chad enjoy great quantities of fish, thanks to the plentiful waters of Lake Chad and the Chari River. Meat is not readily available and, with less emphasis on dairy products, lemonade stands dot the countryside instead of milk stands.

General Food & Drink

A popular drink throughout Chad is Karkanji – iced hibiscus tea with the addition of ginger and other spices. This drink is popular throughout western Africa – we provided a basic recipe for hibiscus tea when we had our Burkina Faso Global Table.

Millet is a staple in Chad, particularly to the east. Millet flour, somewhat bitter and earthy in flavor, is typically cooked into porridge or thick dumplings to eat with stews and sauces (recipe).

Sasha Martin

Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at

Dining at the Global Table

About Sasha Martin