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tamale

[tuh-mah-lee] /təˈmɑ li/
noun
1.
a Mexican dish made of minced and seasoned meat packed in cornmeal dough, wrapped in corn husks, and steamed.
Origin
1605-1615
1605-15, Americanism; construed as singular of Mexican Spanish tamales, plural of tamal < Nahuatl tamalli

Tamale

[tuh-mah-lee] /təˈmɑ li/
noun
1.
a city in N Ghana.
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for tamale

tamale

/təˈmɑːlɪ/
noun
1.
a Mexican dish made of minced meat mixed with crushed maize and seasonings, wrapped in maize husks and steamed
Word Origin
C19: erroneously for tamal, from Mexican Spanish, from Nahuatl tamalli
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for tamale
n.

1856, from American Spanish tamales, plural of tamal, from Nahuatl tamal, tamalli, a food made of Indian corn and meat.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for tamale

Tamale

town, north-central Ghana. Surrounded by villages with high population densities, it lies 600 feet (183 m) above sea level on a plain 22 miles (35 km) east of the White Volta River. With its modern buildings and wide streets, Tamale serves as the administrative, financial, commercial, and transportation centre for northern Ghana. It is also an educational centre, having several teacher-training colleges, several secondary schools, and facilities for artisan training. The Vernacular Literature Bureau there also provides newspapers and literature for mass literacy campaigns. The town is a focus for agricultural trade and has cotton-milling and shea-nut enterprises. The main road northward from Kumasi passes through Tamale, and other roads reach it from east and west; there is also an airport. Since the mid-1970s, government aid has emphasized road reconstruction, market expansion, industrial development, and sanitation improvements. Pop. (2002 est.) 269,200

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tamal

in Mexican cuisine, small steamed cake of dough made from corn (maize). In the preparation of tamales, masa harina, fine-ground corn treated with unslaked lime, is made into a thick paste. For each tamale the masa dough is spread on a corn husk, a small amount of filling added, and the whole wrapped into a package and tied with a strip of husk. The tamales are steamed until cooked through

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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