Dog meat, much appreciated by local people is a prosperous trade in the District of Tokombere. The weekly market at Mayo-Plata located at the foot of the Miak Mountain is subject to a special attraction.

Every Saturday, people go there, not only to make purchases or business, but mostly enjoy Grill and most exotic meals.

Foodies have a choice between meat of donkey, horse, beef and goat and dog. But curiously, between all these meats, the most popular is by far that of dog which attracts the largest number of customers. “The meat arrives the market at 7 o'clock in the morning, and finishes in the space of three hours," warns a customer.

Under the gaze of the competent health authorities, they ensure that the slaughter of the animal is within the rules of art. "We ensure scrupulously that the slaughter of this animals is done properly and fit for consumption", says Jean Djame, veterinary. To do this, we arrive very early to inspect the meats in the pots.

"There is a battery of measures to this effect, but it is not easy to apply the rules", confesses the veterinarian. Many of them butcher the canines at home; cook them before sending it to Mayo Plata market in large pots.

"It is to better preserve the techniques of cooking the dog is being prepared away from prying eyes," says Moussa Pierre, native of Mayo-Plata and great lover of dog meat. As a result of the fact that demand greater than supply, the price of the meat has logically increased.

In addition, dogs are rare nowadays and the butchers must travel long distances to get the beasts. "Often them even to go up Yagoua, in the Department of Mayo-Danay", explains David Gove, Chief butcher of the Plata tribe.