Kisra

Kisra is one of the most common types of traditional Chadian cuisine you'll come across. It is a large, thin pancake-like fermented flatbread typically made from sorghum flour. Kisra is also known as kisra rhaheefa when eaten as a flatbread, which distinguishes it from kisra aseeda, a type of savory porridge made from the bread. This is typically served alongside moulah, a slow-cooked meat and vegetable stew.

In either case, the kisra is cooked in the same way. The kisra batter is spread very thinly on a large flat griddle with a diameter of up to a metre, and it is sometimes spread out across the griddle with a credit card. To keep the kisra from sticking to the hot metal, the griddle is traditionally greased with fat-rich cow brains, though vegetable oil is now just as common.

Cooks must work quickly because kisra is so thin that it can be ready in as little as a minute after taking on a filling, tasty flavor similar to wholemeal bread.