CHAD

Sorry I haven't posted for a week or so--it has been crazy around here.  Here is another country. For maps, flags and more facts see The CIA worldfactbook  www.cia.gov/library/publications/the-world-factbook/geos/cd.html

CHAD

Fast Facts

Capital:  N’Djamena

Language:  French, Arabic, Sara, and at least 120 other languages and dialects

Population: 10,111,337 (2008)

Area:  1.284 million sq km 

Climate:  Desert in north and tropical in south.

Government:  Republic

Interesting Tidbits

Chad is a place of political unrest.  This is because it is a very poor country with vastly different peoples and cultures.

Chad Lake on the southern border is the largest body of water in Chad. 

Chad is a land-locked country in the middle of Africa with limited resources.  This contributes to the civil unrest.

Food Facts

Millet and sorghum are basic food staples.  They also eat a lot of okra and cassava leaves.

Most Chadians sit on the floor to eat.

Jus de Fruit

1 1/2 cups orange, pineapple, guava, or papaya

 2 cups milk 

3 tablespoons sugar

6 pieces of ice

1/4 teaspoon cardamom powder (optional)

1.  Blend all ingredients in blender.  Serve in individual   glasses, immediately.

 Daraba

12 oz. bag frozen, cut okra
3 tomatoes, chopped
1 sweet potato, cubed
1/3 cup peanut butter
1 beef boullion cube
salt, black pepper and cayenne pepper to taste

1.Add the vegetables to a pot, cover with water and                 season. Bring to a boil, reduce to a simmer and cook for half an hour, or until the vegetables are almost done.

 2.Remove 1/3 cup of the liquid and mix with the peanut butter to form a smooth sauce.

3. Add the peanut butter and the boullion cube to the vegetables and simmer for 10 minutes, or until the sauce has thickened.

Chadian Fried Fish

12 oz. bag frozen Tilapia filets, thawed

2 garlic cloves, slivered

2 tbsp flour
5 tbsp oil
salt, black pepper and cayenne pepper

 Pierce the flesh of the fish with a knife and place the garlic slivers inside. 

Mix salt, and peppers with flour.  Roll filets in flour.

Heat oil over medium heat.  Fry fish for about 10 minutes on each side. 

Serve with rice and Daraba

Beignets Soufflés

 (2/3 cup) of water

1 pinch of salt

1/4 cup sugar

1/4 butter

2/3 cup flour

2 eggs

A frying pan or frying appliance with vegetable oil. 

2 tablespoons confectioners sugar

In medium saucepan combine water with the salt, the sugar and the butter. Heat over medium high heat.

 When the water begins to boil, add flour all at once. Stirring constantly, cook two minutes, until the dough detaches itself from the bottom of the pot.

Remove from heat, and let cool 10 minutes, then add the eggs one by one, mixing completely between each egg. 

Heat oil to 300’ F.

 Drop rounded teaspoonfuls of dough into hot oil.  Cook 3-4 minutes on each side until golden brown.

Remove to cooling rack. Place confectioners sugar on plate or bowl and roll beignets into sugar.