| TAMALES | Mexican food of seasoned meat and corn flour steamed or cooked in corn husks |
| TALES | They're cooked in corn husks |
| ADA | Ela ___ : Sweet dish made of jaggery, coconut and rice flour steamed in a banana leaf |
| RAGOUT | Highly seasoned meat and vegetable stew (6) |
| PILAU | Seasoned meat and rice dish (var) |
| PATE | Soft mixture of seasoned meat, fish or vegetables that is eaten cold (4) |
| OLIVE | Small rolled piece of seasoned meat (5) |
| SAUSAGE | BBQ favourite made of seasoned meat (7) |
| TAMALE | (Mexican) Corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed |
| BOEUF | French word for meat traditionally roasted and served with horseradish or cooked in bourguignon sauce (5) |
| ENDIVE | Also known as escarole, a Mediterranean leaf vegetable eaten braised, raw in salads or cooked in omelettes or gratin (6) |
| PULSE | Leguminous seed such as a lentil, chickpea or bean, used for dhal, hummus, soup, tofu or curry, or cooked in aquafaba (5) |
| CREAM | Unctuous jollop, eaten with strawberries, yielding butter when churned or cooked in chicken a la king, fricassee or supreme (5) |
| SUM | Word for an arithmetical problem; an Uzbekistani coin; a quantity of money; or, with "dim", a selection of steamed or fried Chinese dumplings, served to "touch the heart" (3) |
| KIBBEH | A traditional Lebanese dish of seasoned minced meat and bulgur wheat shaped into croquettes, patties or felafel-like balls (6) |
| AREPA | South American staple that's made from corn flour and often stuffed |
| COMPOTE | Fruit preserved or cooked in syrup (7) |
| CLOOTIE | -- dumpling, suet pudding steamed or boiled in a cloth (7) |
| SPRING | - greens; variety of cabbage, often stir-fried, steamed or added to minestrone (6) |
| DIMSUM | Chinese dish of small steamed or fried savoury dumplings with different fillings (3,3) |
