| abstract | - Like any other region in the world, Chad has its unique characteristics. Its culture is one that resonates the best parts its. A perfect example of this is Chadian Cuisine, and its cuisine history attached to it. One example of Chadian Cuisine and its cuisine history is demonstrated in the staple food consumed there. The Chadian staple food is the millet. Today as well as in the Chadian cuisine history, this food has been important. In the past, the millet was consumed in a number of ways. Over the years these methods of consuming the millet have been innovated to suit the taste of those who relish them. In accordance with Chadian cuisine history, the millet was consumed as a whole grain, as a paste and as balls of millet. Of these, the millet balls could be dipped into different types of Chadian sauces. In the north of Chad, this method of consuming millet in Chadian cuisine is known as aiysh in Chadian Arabic. In the south, this same food is known as biya. There is little difference in the ways that millet is consumed in the north and south; only the names seem to be far apart. Aside from consuming millet in the form of a paste or balls, there are other ways to consume this food according to Chadian cuisine. millet is used to make fangasou that is consumed for breakfast. Millet can also be consumed in the form of pancakes. These arte fried in oil in order to prevent them from sticking to the pan. Besides millet, another type of grain called sorghum is also a major food in Chadian cuisine. Sorghum is also a staple food, and has been so in Chadian cuisine history too. Rice is another major food consumed in Chadian cuisine in addition to the millet and sorghum grains. Foods like corn and Wheat are not commonly consumed in Chadian cuisine due to these being scarce. Among other food substances consumed in Chadian cuisine are mutton, Beef and Chicken. These have been part of Chadian cuisine in the past as well, reflecting a rich Chadian cuisine historically. Mainly up north, these foods have been common due to the fact that the sources of these foods have been raised there. Aside from mutton, Beef and Chicken available in Chadian cuisine, Pork is also available in N'Djamena and parts of southern Chad. This is quite surprising because Muslims do not consume Pork. Among fleshy foods, fish is also common in Chadian cuisine and has been so in its history as well. The Nile Perch, known as the capitaine, is widely consumed in Chad. In addition to this breed, there is the eel, Tilapia and Carp that are part of Chadian cuisine. Balbout is another type of fish that is available during the rainy season. Salanga and banda are well known Chadians fish in Chad, and are exported to Cameroon and Nigeria. Among vegetables, okra is popular in Chadian cuisine, as it is used to make gumbo (a base of a sauce). cassava leaves are also commonly consumed in Chadian cuisine. Among fruits, guavas, bananas and mangoes are popular in Chad. Up north, dates and raisins, form integral parts of many dishes. Other dry fruits in Chadian cuisine would include peanuts that are consumed in their cooked or raw form. Throughout Chadian cuisine history, there have been particular practices adhered to. One of these includes men and women eating separately, generally speaking. However, the evening meal being an important meal may have everyone eating together. In Chadian Cuisine, when people consume such meals together, they usually do so out of a large plate, and everyone sits on the floor. This is in fact another historic part of Chadian cuisine.
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