African Food

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.

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