| JAMBALAYA | Creole dish made of shrimps, ham, rice and onions (9) |
| CURRYCOMB | Indian dish made of fowl's crest and horse's tackle? (9) |
| CASSEROLE | Fool taken in by phoney Creole dish (9) |
| DIRTYRICE | Grain-based Louisiana Creole dish with meat and spices |
| IRISHSTEW | Dish of mutton, potatoes and onions |
| SEASONING | Flavouring of mixed sage and onions -but no starter (9) |
| LYONNAISE | French sauce of demi-glace, white wine vinegar and onions (9) |
| MARINIERE | Of shellfish (especially mussels), cooked in their shells with white wine and onions (9) |
| GUACAMOLE | Mashed avocado with tomatoes and onions (9) |
| TEMPURA | Japanese dish of shrimps / fish / veggies dipped in egg batter and deep fried |
| MEASLY | Paltry starter of shrimps in lunch, say, over yard (6) |
| PAELLA | Dish made of rice, shellfish and chicken (6) |
| FLAMINGO | Wader that derives its pink colour from its diet of shrimp and its name from Latin for a visible part of fire (8) |
| ADA | Ela ___ : Sweet dish made of jaggery, coconut and rice flour steamed in a banana leaf |
| SOUFFLE | Dish made of egg yolks and stiffly beaten egg whites (7) |
| TAMALE | Mexican dish made of minced meat mixed with crushed maize and seasonings (6) |
| KIEV | Dish made of thin fillets of usually chicken (4) |
| STEW | Dish made of meat and vegetables which rhymes with stu |
| SALAD | Cold dish made of raw or cooked vegetables and often dressed (5) |
| BRANDADE | Provencal dish made of salt fish cooked with olive oil, garlic and cream (8) |
