Kenyan food

2. To mix multiple ingredients together thoroughly until they form a uniform mixture.
6. An ingredient used in place of another when the original is unavailable, too expensive, or due to dietary restrictions.
7. A flat, heavy pan (often without sides) used for cooking over a source of heat. It is the essential tool for making chapati, giving them their perfect, slightly charred texture.
11. To develop or change gradually over time.
12. A food item that is considered rare, expensive, or highly prized within a particular culture.
15. To tease or excite the senses, especially the taste buds or sense of smell. It describes the effect of appealing food aromas and sights.
16. A large estate or farm where cash crops are cultivated, typically by resident workers.
18. A cooking technique where a liquid is kept just below boiling point, with small bubbles rising gently to the surface. This is essential for slow-cooking Kenyan stews and beans to develop deep flavours and tenderise tough cuts of meat.
19. A microscopic fungus used in baking to ferment sugars, producing gas that makes dough rise.
20. A taste that is not sweet; spicy, salty, or pungent in flavour. It describes the category of food that is hearty and satisfying rather than sweet.

1. A dark green, tough-leaved vegetable that is typically chopped and sautéed with oil and onions.
3. Showing a great deal of variety.
4. A yellow powder, used as a spice to flavour particular foods, especially curry, and give them a yellow colour. It is made from the root of an Asian plant.
5. A food that is eaten routinely and in such quantities that it constitutes a dominant part of a population's diet. It is the foundation of most meals.
8. Part of the digestive tract of an animal, often a goat or cow. They are cleaned, boiled, and then grilled or fried, and are a popular street food.
9. A small dish of food or a drink taken before a main meal to stimulate the appetite. In a Kenyan context, this could be something like samosa, kachumbari, or grilled mutura.
10. Full of taste and aroma; describing food that is delicious and has a rich, complex flavour profile.
13. A thin, unleavened flatbread of Indian origin that has become deeply integrated into Kenyan cuisine. It is made from wheat flour, water, and oil, and is rolled out and cooked on a griddle.
14. A small, often temporary stand or booth in a market or on a street where food is sold directly to customers.
17. A fresh, uncooked salad dish popular in Kenya, made from finely chopped tomatoes, onions, and chili peppers, often mixed with coriander and a squeeze of lime or lemon juice. It is served as a fresh, tangy condiment or side dish.