A to Z: Cuisine (Part 2)

A

Fruit paired with saltfish and eaten for breakfast in Jamaica

B

Russian crepe-like dessert

C

Raw seafood and vegetables which are “cooked” by acidic citrus juice

D

A spiced, soup-like dish in South Asia made from spiced legumes such as mung beans or lentils

E

Fried turnover pastries stuffed with meat and/or cheese, common throughout Latin America

F

Term for dousing something in alcohol and lighting it on fire

G

These small creatures, often fried or roasted, are eaten as a snack in Mexico and parts of Africa and Asia

H

Iced rice milk with cinnamon sugar

I

Coffee with whiskey and whipped cream

J

Jamaican method of spicing and smoking over wood fire, often done with chicken

K

Ground spiced meat, such as lamb or beef, shaped into balls or patties and eaten throughout South Asia, the Middle East, North Africa, and the Balkans. Goes well with D

L

Chinese dish with long, chewy egg noodles

M

Similar to the above but with extremely thin rice noodles

N

Indian bread, sometimes stuffed with potato

O

Large creatures native to Africa used as a leaner beef substitute, often in burgers

P

Mashed plantain steamed in banana leaves with small bits of meat, spiced with sofrito and traditionally eaten in Puerto Rico around Christmas

Q

A highly nutritious pseudocereal

R

A key ingredient in cannoli filling

S

Cooking method involving a plastic bag and boiling water, meaning “under vacuum”

T

Term for meat served completely raw, unlike the above

U

A desert with its toppings at the bottom, which is then flipped

V

Cold potato soup

W

These rooted, crunchy aquatic plants are often found in Asian cooking, and are an invasive species in North America

X

Deep-fried Mexican cheesecake

Y

A sweet, yellow fruit found in Asia

Z

A traditional braided bread in Germany, Switzerland, and Austria