African Food
Across
- 2. two species of small freshwater fish native to Lake Tanganyika
- 4. shisa nyama
- 6. hollowed-out half- or quarter-loaf of white bread filled with a blistering-hot curry
- 9. Maize porridge
- 10. is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil.
- 11. Galinha à Zambeziana
- 13. It’s a pie comprising shredded cooked squab, egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.
- 14. a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.
Down
- 1. is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.
- 3. this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, chilis and okra.
- 5. itis served grilled along the lake shore, usually with nsima (a stiff porridge very similar Zimbabwe’s sadza or with chips
- 7. quarter loaf of bread is filled with steak or chicken, French fries, ham and chakalaka.
- 8. a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.
- 9. traditionally served with staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).
- 12. is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish