Quantifying culinary diversity across countries.

Compare countries

Greek vs Chadian food & cuisine

Compare
Flag
Flag
Greece

VS

Chad

Greece

Chad

The average Greek daily plate size is

The average Chadian daily plate size is

2503 g.
920 g.
Icon

Grains

Icon

Fish and seafood

Icon

Produce

Icon

Eggs and dairy

Icon

meats

Icon

Sugar, fats and nuts

Icon

Grains 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

Icon

Grains 418 G

WHEAT

13 G

RICE

43 G

CORN

53 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

97 G

SORGHUM

139 G

OTHER CEREALS

73 G

Icon

Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

Icon

Produce 181 G

PULSES

26 G

VEGETABLES

17 G

STARCHY ROOTS

119 G

FRUITS

19 G

SEA PLANTS

0 G

Icon

Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

Icon

Meats 147 G

POULTRY

1 G

PORK

0 G

BEEF

75 G

MUTTON AND GOAT

49 G

OTHER MEAT

2 G

OFFALS

20 G

Icon

Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

Icon

Fish and seafood 18 G

FISH

18 G

SEAFOOD

0 G

Icon

Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

Icon

Eggs and dairy 65 G

EGGS

1 G

MILK AND DAIRY

61 G

ANIMAL FATS

3 G

Icon

SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

Icon

SUGARS, FATS AND NUTS 91 G

NUTS

0 G

SWEETENERS

27 G

SUGAR CROPS

0 G

VEG OILS

14 G

OILCROPS

50 G

Icon

Herbs

BASIL

BAY LEAVES

DILL

OREGANO

PARSLEY

ROSEMARY

SAGE

MINT

THYME

AFRICAN BASIL

BAOBAB LEAVES

HIBISCUS

Greece
Common
Chad

BASIL

BAY LEAVES

DILL

OREGANO

PARSLEY

ROSEMARY

SAGE

MINT

THYME

AFRICAN BASIL

BAOBAB LEAVES

HIBISCUS

Icon

Spices

CINNAMON

CLOVES

CUMIN

FENNEL SEED

BLACK PEPPER

DRY CHILI

CALABASH NUTMEG

CORIANDER

GINGER

GRAINS OF PARADISE

Greece
Common
Chad

CINNAMON

CLOVES

CUMIN

FENNEL SEED

BLACK PEPPER

DRY CHILI

CALABASH NUTMEG

CORIANDER

GINGER

GRAINS OF PARADISE

Icon

Aromatics

CARROT

CELERY STALKS

FENNEL

ORANGE

GARLIC

LEMON

ONION

TOMATO

GINGER

Greece
Common
Chad

CARROT

CELERY STALKS

FENNEL

ORANGE

GARLIC

LEMON

ONION

TOMATO

GINGER

Icon

Condiments

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

DATES

DRIED FISH/SEAFOOD

FERMENTED BEANS

PALM OIL

SESAME SEEDS

SHEA BUTTER

TAMARIND

Greece
Common
Chad

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

DATES

DRIED FISH/SEAFOOD

FERMENTED BEANS

PALM OIL

SESAME SEEDS

SHEA BUTTER

TAMARIND

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

 

Back to Top