The most common ingredients in Chadian cuisine are local fruit, rains and vegetables, milk and meat products. Millet forms the basis for many Chadian staples, as does sorghum. The main protein source is fish, though beef and chicken also form a significant part of the diet. Stews are often made with okra and cassava leaves are the main greens.
Fried Fish is a traditional Chadian recipe for classic dish of fish with garlic cooked in tomato sauce.
Ingredients
6 medium whole fish with the heads on
12 garlic cloves
2 tbsp flour
5 tbsp oil
3 large ripe tomatoes
Salt, black pepper and cayenne pepper to taste
Directions
Clean and scale the fish then cut into steaks. Pierce the flesh of the fish with a knife and place the garlic slivers inside. Dip the fish in the flour then heat the oil in a frying pan and fry the fish on high heat. When the fish is golden brown all over add the halved tomatoes, cover the pan and allow to simmer on a very low heat for about 40 minutes. Add a little water if necessary and serve immediately on a bed of rice.
Chad has a rich cultural heritage because of its vast variety of beautiful people and languages. Chad is a landlocked country in north central Africa, with a territory twice the size of Texas. Population densities range from 54 persons per square kilometer in southern zones to 0.1 persons in the vast northern desert region, itself larger than France. The population of the capital city of N’Djamena, situated at the confluence of the Chari and Logone Rivers, is representative of Chad’s ethnic and cultural diversity, with a current population of over one million people.
Lake Chad is the second-largest lake in West Africa and is one of the most important wetlands on the continent. Home to hundreds of species of fish and birds, the lake has shrunk dramatically in the last 4 decades due to increased water use and inadequate rainfall. Bordered by Chad, Niger, Nigeria, and Cameroon, Lake Chad currently covers 1,350 square kilometers, down from 25,000 square kilometers in 1963. The Chari and Logone Rivers, both of which originate in the Central African Republic and flow northward, provide most of the water entering Lake Chad.
Millions of people across Africa are dependent on street food not only for nourishment, but as a means of making a living. Street vendors are found on almost any street corner in Kenya. Vendors buy their necessities at small local shops, on street markets or directly from producers. Just like with any street food anywhere in the world the hygiene and sanitation practices of street food vendors should be a consideration before eating the food.
Pronounced ba-boor-tea, bobotie is the national dish of South Africa. Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotie is a slightly sweet but savory dish.Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian bobotok.
Bobotie, a South African comfort food
Serves 5
Ingredients:
•3 slices day old white bread
•1 1/2 cups whole milk
•2 medium onions chopped
•1 garlic clove minced
•1/2 cup slivered almonds
•1/2 cup raisins
•1 tbsp sugar
•1 tbsp. salt
•1 tsp curry powder
•1/8 tsp black pepper
•3 tbsp mango chutney
•1 tsp. lemon juice
•1 1/2 lbs. ground beef
•2 eggs
Directions:
Soak bread in milk. Squeeze milk from bread, reserving milk. Combine all ingredients, except milk and 1 egg. Press mixture into an 11 x 7 inch baking dish. Add enough milk to reserve milk to make 3/4 cup. Beat together milk and remaining egg. Pour over meat mixture. Bake, uncovered, at 350 degrees for 1 hour or until golden brown and firm to the touch.
The French Territory of the Afars and the Issas became Djibouti in 1977. The economy is based on service activities connected with the country’s strategic location and status as a free trade zone in the Horn of Africa.
Two-thirds of Djibouti’s inhabitants live in the capital city; the remainder are mostly nomadic herders. Scanty rainfall limits crop production to fruits and vegetables, and most food must be imported.
Djibouti occupies a strategic geographic location at the mouth of the Red Sea and serves as an important transshipment location for goods entering and leaving the east African highlands.
Full name:
The Republic of Djibouti
Capital:
Djibouti
Location:
Eastern Africa, bordering the Gulf of Aden and the Red Sea, between Eritrea and Somalia
Area - comparative:
slightly smaller than Massachusetts
Chad has a rich cultural heritage because of its vast variety of beautiful people and languages. Chad is a landlocked country in north central Africa, with a territory twice the size of Texas. Population densities range from 54 persons per square kilometer in southern zones to 0.1 persons in the vast northern desert region, itself larger than France. The population of the capital city of N’Djamena, situated at the confluence of the Chari and Logone Rivers, is representative of Chad’s ethnic and cultural diversity, with a current population of over one million people.
Pronounced ba-boor-tea, bobotie is the national dish of South Africa. Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotie is a slightly sweet but savory dish.Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian bobotok.
The French Territory of the Afars and the Issas became Djibouti in 1977. The economy is based on service activities connected with the country’s strategic location and status as a free trade zone in the Horn of Africa.
