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Crucigrama Sopa de Letras Hoja de Trabajo
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Staple Foods

Horizontales
Tiny grain integral to Ethiopian cuisine, essential for making injera.
Leafy green vegetable used in African cuisine, especially in dishes like egusi soup.
Small-seeded grains cultivated in Africa, used for porridge and flatbreads.
Ground melon seed used as a thickener and flavoring in West African soups.
Orange-fleshed squash, used in various African dishes including soups and stews.
Red-colored oil extracted from the fruit of oil palms, widely used in African cooking.
Legume commonly grown in Africa, used for making peanut butter and as a snack.
Vegetable with edible green pods, popular in African soups and stews for its thickening properties.
Juicy fruit with sweet red flesh, enjoyed fresh and used in salads and drinks across Africa.
Tuberous root vegetable, popular in West African cuisine, often pounded into a smooth paste.
Leaves of the cassava plant, cooked as a vegetable dish in many parts of Africa.
Staple food in many African countries, especially in dishes like jollof rice
Verticales
Ancient West African grain, known for its resilience and quick cooking time.
Tall cereal grass with broad, corn-like leaves, often brewed into traditional African beer.
Common freshwater fish in Africa, often grilled or fried and served with various side dishes.
Starchy root vegetable, versatile in African cooking, used in soups, stews, and as a side dish.
Pseudo-grain prized for its high protein content, commonly used in porridge.
Nutritious legume widely cultivated in Africa, used in dishes like akara and moin moin.
Starchy fruit similar to bananas, commonly fried or boiled as a staple food in many African cuisines.
Versatile crop widely grown in Africa, used in staple dishes like ugali and sadza.