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| Letters | Answer | Clue | ||
| 99% | 4 | Exact Match! | ||
noun • long green edible beaked pods of the okra plant • tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus • long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews | ||||
| 42% | 9 | Creole cuisine staple | ||
noun • spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery | ||||
| 38% | 6 | Staple of Creole cuisine | ||
noun • A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines. • A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing. • A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock. | ||||
Creole Staple
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| Source | #Number | Answer |
|---|---|---|
| New York Times05 Oct 2025 | Across 111 | |
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