Chad

Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines. A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. Variations often include banana or plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings.

A thick grain porridge or paste, rolled into a ball and served with sauces, meats, vegetables, typically made with cornmeal in the north and millet in the south, also made with cassava, peanuts or sorghum

Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines. A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. Variations often include banana or plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings.

bili - Millet beer

Black tea is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also, rarely, used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including calcium and protein, but also lactose and saturated fat.

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk as well as the final quality and yield of cheese. Dairy goats in their prime average—2.7 to 3.6 kg (6 to 8 lb)—(or 2.8 to 3.8 L (3 to 4 U.S. qt))—of milk production daily—roughly during a ten-month lactation. Goats produce more after freshening and gradually drop production toward the end of their lactation. The milk generally averages 3.5% butterfat.

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong.

Fruit juice made with fruit such as mango and pineapple with milk, sugar, cardamom

Hibiscus flower and ginger drink

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including calcium and protein, but also lactose and saturated fat.

Tea made from hibiscus, cinnamon, clove, ginger, sugar

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Stewed meat with sweet potatoes, tomatoes, beans, peas, chickpeas, etc, serve with rice or couscous

A thick grain porridge or paste, rolled into a ball and served with sauces, meats, vegetables, typically made with cornmeal in the north and millet in the south, also made with cassava, peanuts or sorghum

A recipe from the villages on the Chari River

Bushmeat is meat from wildlife species that are hunted for human consumption. Bushmeat represents a primary source of animal protein and a cash-earning commodity in poor and rural communities of humid tropical forest regions of the world. The numbers of animals killed and traded as bushmeat in the 1990s in West and Central Africa were thought to be unsustainable. By 2005, commercial harvesting and trading of bushmeat was considered a threat to biodiversity. As of 2016, 301 terrestrial mammals were threatened with extinction due to hunting for bushmeat including non-human primates, even-toed ungulates, bats, diprotodont marsupials, rodents and carnivores occurring in developing countries. Bushmeat provides increased opportunity for transmission of several zoonotic viruses from animal hosts to humans, such as Ebolavirus and HIV.

The Nile perch , also known as the African snook, Goliath perch, African barramundi, Goliath barramundi, Giant lates or the Victoria perch, is a species of freshwater fish in family Latidae of order Perciformes. It is widespread throughout much of the Afrotropical realm, being native to the Congo, Nile, Senegal, Niger and Lake Chad, Volta, Lake Turkana, and other river basins. It also occurs in the brackish waters of Lake Maryut in Egypt. The Nile perch is a fish of substantial economic and food-security importance in East Africa. Originally described as Labrus niloticus, among the marine wrasses, the species has also been referred to as Centropomus niloticus. Common names include African snook, Victoria perch (a misleading trade name, as the species is not native to Lake Victoria, though they have been introduced there), and many local names in various African languages, such as the Luo name mbuta or mputa. In Tanzania, it is called sangara, sankara, or chenku. In Francophone African countries, it is known as capitaine. Its name in the Hausa language is giwan ruwa, meaning "water elephant". L. niloticus is silver in color with a blue tinge. It has distinctive dark-black eyes, with a bright-yellow outer ring. One of the largest freshwater fishes, it reaches a maximum length of nearly 2 m (6 ft 7 in), weighing up to 200 kg (440 lb). Mature fish typically range from 1.21–1.37 m (4 ft 0 in – 4 ft 6 in), although many fish are caught before they can grow this large.

The term carp is a generic common name for numerous species of freshwater fish from the family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized quarries and are valued (even commercially cultivated) as both food and ornamental fish in many parts of the Old World, they are considered trash fish and invasive pests in many parts of Africa, Australia and most of the United States. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair of ribs is in contact with the extension of the labyrinth and the posterior with the swim bladder. The function is poorly understood, but this structure is presumed to take part in the transmission of vibrations from the swim bladder to the labyrinth and in the perception of sound, which would explain why the Ostariophysi have such a great capacity for hearing.

Catfish are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the Mekong giant catfish from Southeast Asia, the wels catfish of Eurasia, and the piraíba of South America, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, Vandellia cirrhosa. Neither the armour-plated types nor the naked types have scales. Despite their name, not all catfish have prominent barbels or "whiskers". Members of the Siluriformes order are defined by features of the skull and swimbladder. Catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. Many of the smaller species, particularly the genus Corydoras, are important in the aquarium hobby. Many catfish are nocturnal, but others (many Auchenipteridae) are crepuscular or diurnal (most Loricariidae or Callichthyidae, for example). Molecular evidence suggests that in spite of the great morphological diversity seen throughout the order, all catfish form a monophyletic group. Catfish belong to a superorder called the Ostariophysi, which also includes the Cypriniformes (carps and minnows), Characiformes (characins and tetras), Gonorynchiformes (milkfish and beaked salmons) and Gymnotiformes (South American knifefish), a superorder characterized by the Weberian apparatus. Some place Gymnotiformes as a sub-order of Siluriformes; however, this is not as widely accepted. Currently, the Siluriformes are said to be the sister group to the Gymnotiformes, though this has been debated due to more recent molecular evidence. As of 2007[update] there were about thirty-six extant catfish families, and about 3,093 extant species have been described. This makes the catfish order the second or third most diverse vertebrate order; in fact, one out of every twenty vertebrate species is a catfish.

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion as of 2018[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Stewed vegetables and okra in a spicy peanut butter sauce

Eels are elongated fish, ranging in length from five centimetres to four metres (13 ft). Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winning research, in which Richet discovered anaphylaxis by injecting it into dogs and observing the effect.

Dried, salted, smoked, fried, the most popular protein source in Chad

Goat meat is the meat of the domestic goat . The common name for goat meat is "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito (Spanish and Portuguese). In South Asian cuisine, mutton refers to goat meat. The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,: 19  however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cabrito, which is baby goat, is a very typical food of Monterrey, Nuevo León, Mexico; in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety.

Stewed beef shank and vegetables

Meatballs made with beef, ground pumpkin seeds, onion, garlic, serve with tomato sauce, peanut sauce

Kebab , kabob (North American), kebap, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Many variants of kebab are popular around the world, including the skewered shish kebab or the doner kebab with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Beans, may be stewed in coconut milk, cooked with greens, plantains, onions, chili peppers, red plam oil

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Meat such as chicken, shrimp, fish, squid, shark, cooked in a tomato sauce

Peanut stew or groundnut stew, also known as maafe , sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish originating in Senegal, tigadéguéna originates from the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan. Domodah is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.

Stewed cassava leaves with vegetables, meat, smoked fish

Pork is the culinary name for the meat of the pig . It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie . Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide. Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form (Brathendl). Another popular form is the fried Backhendl (French: poulet frit à la viennoise) version, a specialty of the Viennese cuisine. The Standard German term is Hähnchen ("cockerel"). In the new states of Germany it is often called Broiler. Hendls are traditionally served in Bavarian beer gardens or at festivals such as Oktoberfest, and are generally eaten with potato salad or a Breze, possibly accompanied by a Maß of beer. They are also widely available from mobile rotisserie trucks that park near well-frequented locations such as supermarkets or large parking lots.

Tilapia is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become a problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water. Traditionally a popular and affordable food in the Philippines with a mild taste, tilapia has been the fourth-most consumed fish in the United States since 2002, favored for its low cost and easy preparation. It is commonly fried or broiled as part of a dish. The common name "tilapia" is based on the name of the cichlid genus Tilapia, which is itself a latinization of either tlhapi, the Tswana word for "fish", or the Greek word "tilon," referring to a fish mentioned by Aristotle, combined with "apios," meaning "distant". Scottish zoologist Andrew Smith named the genus in 1840.

Deep-fried balls of millet flour paste, commonly dipped into various sauces such as peanut sauce, pondu

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines. A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. Variations often include banana or plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings.

Couscous is a traditional North African dish of small[a] steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18  Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.: 250  It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria.

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

Bananas, citrus fruits, dates, pimento, pineapple, guava, mango, melons, papaya, pineapple, raisins, tangerines

Fermented flatbread commonly made with sorghum or millet flour

Boiled and pureed okra, may also contain meat, serve with aiyash

Peanut stew or groundnut stew, also known as maafe , sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish originating in Senegal, tigadéguéna originates from the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan. Domodah is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.

The peanut , also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large commercial producers, both as grain legume and as an oil crop. Atypically among legumes, peanut pods develop underground leading botanist Carl Linnaeus to name peanuts hypogaea, which means "under the earth". The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules, which improve soil fertility, making them valuable in crop rotations.

Sesame seeds, roasted, candy, cookies, added to stews and flatbread

Crickets, termites

Carrots, cassava, green beans, legumes, okra, onion, potatoes, Tomatoes, zucchini