Jarret De Boeuf

Another traditional Chadian dish, jarret de boeuf, is now known by a French name given to it during France's 40-year colonization of Chad from 1920 to 1960. Jarret de boeuf, which translates as "shin of beef," is a stew made with beef and vegetables grown in the country's more fertile south.

The tough beef shin is simmered in water for up to two hours over high heat to ensure that it is tender and flaking into pieces that can be separated with a diner's fingers. The dish's light sauce has a rich flavor of chopped tomatoes, onion, crushed garlic, and coriander. Vegetables such as carrots, leeks, or potatoes are added halfway through the cooking of the beef so that they cook through and absorb the flavor of the developing sauce.

The resulting meal can be eaten with rice or other carbohydrate-based staples like aiyash, which is described further below.