Chad’s cuisine shares much with the traditional cooking practices of the Sahara region. Widespread staples include millet, sorghum and rice, while the common vegetables include okra and the leaf of the cassava plant. Fish such as tilapia and Nile perch are frequently consumed in the north due to the proximity of Lake Chad. Further south, it’s more likely to see meats including mutton and chicken served. Dishes in the south also tend to use a larger array of spices.