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.