Chad's Culture
In Chad they have a distinct Arab culture, but it is a diverse country. There are some ethnic groups under the main title of "Arabs" Toubou, Hadjera, Fulbe, Kotoko, Kanembou, Baguirmi, Boulala, Zaghawa, Maba, Sara, Ngambaye, Mbayei, Goulaye, Moundang, Mousseii, Massa, Non-indigenous. The people are mostly grazing their herds in the Sahel. It the Sahara dessert the people who live there trade there animals, like a mule or a camel so they can carry a lot of things on them. The people live in huts that they have built which is made up of straw and branches from trees, but some make it with stone or wood. The people build it with whatever they can find to build it. The women are usually in the house knitting or cook for the family. The men do the hard work they go and hunt or herd their animals and take care of the crops. The women would cook what vegetation they have on their land, so
at the top of this page is one type of dinner the family would eat. It you want to make it hear is the recipe, it is called The Chadian Millet Balls with 3 Dipping Sauces (Peanut Sauce, Saka Saka Sauce &
Harissa Lime Sauce).
-1) MILLET BALLS:
Ingredients
250g
millet
1/4 cup sunflower seeds
5 tbsp millet flour
1/2 tsp salt
100g
silken tofu
Olive oil spray
To Make
1. Cover the millet in
plenty of boiling water and bring to the boil. Cook for 30-40 minutes or until
cooked. Drain and rinse with cold water. Set aside to cool.
2. Toast the
sunflower seeds in a frypan or oven for 1-2 minutes or until slightly browned
(keep your eye on them as they burn really fast!).
3. Mix the millet, flour,
sunflower seeds, salt, tofu and 1 tbsp water. Mix well into a thick pasty
mix.
4. Take a bit of mix about the size of a walnut and press it gently into
a ball (don't roll them too firmly or they will break up). Place on a baking
tray lined with baking paper. Continue until all the mix is done.
5. Spray
the millet balls with a bit of olive oil and bake at 180 degrees for about 30-35
minutes. (Every oven is different, so you might want to taste one when they come
out to make sure they're not too doughy on the inside - if they are give them
another 5 minutes).
6. Serve immediately with sauces (below).
2) SAUCES:
Peanut
Sauce
Ingredients
1 tbsp olive oil
1 onion,
finely diced
3 cloves garlic, finely chopped
1 red chilli, finely
chopped
1/2 tsp nutmeg
1/2 cup shelled unsalted peanuts
3 tbsp tomato
paste
1 1/2 cups water
To Make
1. Heat the olive oil in a
small saucepan. Saute the onion and garlic until softened. Add the chilli.
2.
Chop the peanuts very finely.
3. Add the nutmeg and peanuts to the onion and
garlic. Sauté for a further few minutes.
4. Add the tomato paste and water.
Bring to a simmer and simmer for 5-10 minutes or until the sauce is
thickened.
Saka Saka
Sauce
Ingredients
1 tbsp olive oil
1 onion
chopped
1 clove garlic, chopped
1 green chilli, chopped
4-5 okra,
chopped
5-6 leaves of spinach (silverbeet)
Salt to taste
2 cups
water
To Make
1. Heat the olive oil in a saucepan and sauté the
onion, garlic and chilli until the onion is softened.
2. Add the rest of the
ingredients and simmer for 5-10 minutes.
3. Process with a hand held blender
or in a food processor until smooth.
Harissa sauce with
Coriander and Lime
Ingredients
1 tbsp olive oil
1
onion, finely diced
1 tbsp Harissa spice mix (available in most health food
or you can buy it online at Herbie's
Spices)
1 tsp soy sauce
2/3 cup water
1/2 cup finely chopped
coriander
The juice of 1 lime
To Make
1. Heat the olive oil
in a small pan and sauté the onion until softened. Add the harissa spice mix and
saute a further 2-3 minutes.
2. Stir in the soy sauce and water. Bring to a
simmer for 3-4 minutes. Remove from the stove.
3. Add the coriander and lime
juice. Serve. -From http://gormandizewithus.blogspot.com/2012/02/chadian-millet-balls-with-3-dipping.html if you want to make more chadian food go to the webstie and you will see more.
at the top of this page is one type of dinner the family would eat. It you want to make it hear is the recipe, it is called The Chadian Millet Balls with 3 Dipping Sauces (Peanut Sauce, Saka Saka Sauce &
Harissa Lime Sauce).
-1) MILLET BALLS:
Ingredients
250g
millet
1/4 cup sunflower seeds
5 tbsp millet flour
1/2 tsp salt
100g
silken tofu
Olive oil spray
To Make
1. Cover the millet in
plenty of boiling water and bring to the boil. Cook for 30-40 minutes or until
cooked. Drain and rinse with cold water. Set aside to cool.
2. Toast the
sunflower seeds in a frypan or oven for 1-2 minutes or until slightly browned
(keep your eye on them as they burn really fast!).
3. Mix the millet, flour,
sunflower seeds, salt, tofu and 1 tbsp water. Mix well into a thick pasty
mix.
4. Take a bit of mix about the size of a walnut and press it gently into
a ball (don't roll them too firmly or they will break up). Place on a baking
tray lined with baking paper. Continue until all the mix is done.
5. Spray
the millet balls with a bit of olive oil and bake at 180 degrees for about 30-35
minutes. (Every oven is different, so you might want to taste one when they come
out to make sure they're not too doughy on the inside - if they are give them
another 5 minutes).
6. Serve immediately with sauces (below).
2) SAUCES:
Peanut
Sauce
Ingredients
1 tbsp olive oil
1 onion,
finely diced
3 cloves garlic, finely chopped
1 red chilli, finely
chopped
1/2 tsp nutmeg
1/2 cup shelled unsalted peanuts
3 tbsp tomato
paste
1 1/2 cups water
To Make
1. Heat the olive oil in a
small saucepan. Saute the onion and garlic until softened. Add the chilli.
2.
Chop the peanuts very finely.
3. Add the nutmeg and peanuts to the onion and
garlic. Sauté for a further few minutes.
4. Add the tomato paste and water.
Bring to a simmer and simmer for 5-10 minutes or until the sauce is
thickened.
Saka Saka
Sauce
Ingredients
1 tbsp olive oil
1 onion
chopped
1 clove garlic, chopped
1 green chilli, chopped
4-5 okra,
chopped
5-6 leaves of spinach (silverbeet)
Salt to taste
2 cups
water
To Make
1. Heat the olive oil in a saucepan and sauté the
onion, garlic and chilli until the onion is softened.
2. Add the rest of the
ingredients and simmer for 5-10 minutes.
3. Process with a hand held blender
or in a food processor until smooth.
Harissa sauce with
Coriander and Lime
Ingredients
1 tbsp olive oil
1
onion, finely diced
1 tbsp Harissa spice mix (available in most health food
or you can buy it online at Herbie's
Spices)
1 tsp soy sauce
2/3 cup water
1/2 cup finely chopped
coriander
The juice of 1 lime
To Make
1. Heat the olive oil
in a small pan and sauté the onion until softened. Add the harissa spice mix and
saute a further 2-3 minutes.
2. Stir in the soy sauce and water. Bring to a
simmer for 3-4 minutes. Remove from the stove.
3. Add the coriander and lime
juice. Serve. -From http://gormandizewithus.blogspot.com/2012/02/chadian-millet-balls-with-3-dipping.html if you want to make more chadian food go to the webstie and you will see more.