In Chad, the nutritional transition is accompanied by a double burden: the persistence of undernutrition and the emergence of metabolic diseases. Maize is one of the most consumed staple foods, mainly in the form of a « boule » (thick porridge) accompanied by sauces. However, the nutritional density of this fundamental meal has never been compared between different Chadian cities, despite contrasting agroecological and culinary contexts. The aim of this study was to compare the macronutrient composition (proteins, lipids, carbohydrates, moisture) of the « maize boule + sauce » meal in three Chadian cities with distinct profiles: Abéché (eastern Sahelian), Moundou (southwestern agricultural) and Sarh (southern riverside). A food survey was conducted among 200 households per city. Standardized samples of maize boule and associated sauces were collected and analyzed in the laboratory using Kjeldahl (proteins), Soxhlet (lipids), Bertrand (carbohydrates) and desiccation (moisture) methods. The results show that nutritional density varies significantly between the three cities. In Abéché, okra-meat sauce had the highest protein (3.79%) and lipid (5.55%) content. In Moundou and Sarh, fish-based sauces were significantly lower in protein (3.45% and 3.12%) and lipids (2.89% and 2.76%), with higher moisture content (>81%). The estimated energy value of the complete meal was 235 kcal/serving in Abéché, compared to 215 kcal in Moundou and 200 kcal in Sarh. The same basic meal thus presents contrasting nutritional profiles depending on the city, with a risk of protein-energy deficiency more pronounced in Sarh. These data can guide contextualized nutritional recommendations.