Chadian cuisine

Dry biomass of cyanobacteria belonging to genus Limnospira, used as dietary supplement and food

Kisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.

culinary traditions of Chad

Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a form of dried meat, typically made with beef, lamb and mutton, or chevon. It is just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy commonly eaten with pap (akamu) and cassava flakes (garri).