section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Millet is the staple food of Chadian cuisine. It is used to make balls of paste that are dipped in sauces. In the north this dish is known as alysh; in the south, as biya. Fish is popular, which is generally prepared and sold either as salanga (sun-dried and lightly smoked Alestes and Hydrocynus) or as banda (smoked large fish). Carcaje is a popular sweet red tea extracted from hibiscus leaves. Alcoholic beverages, though absent in the north, are popular in the south, where people drink millet beer, known as billi-billi when brewed from red millet, and as coshate when from white millet.