to steam (immature unpounded rice to harden the grains so it can be dried and pounded)

Post and Gardner 1992

to boil starchy foods, but not rice: ears of corn, root crops, bananas

Wolff 1972

to cook (usually not rice)

Richards 1981

to boil something a long time because what must be boiled is too hard and thick (e.g. the hide of a water buffalo, a cow); it is also applied to an overcooking of vegetables by lack of attention so that they happen to be half-spoiled

Lambrecht 1978

cooked in water, boiled (as maize)

Southwell 1980

boiling of water, cooking vegetables, cook meat

Blust n.d. (1971)

boiled by mistake

Blust n.d. (1971)

boiling of something

Blust n.d. (1971)

coconut milk from which oil is boiled out; smelting of tin or lead

Cense 1979

to boil, to cook

Richardson 1885

to boil rice

Wilkinson 1959

boiling (rice)

Wilkinson 1959

boil, cook

Muthalib 1977

kitchen

Zoetmulder 1982

to cook

cooked

to cook

boiled, cooked

to cook food in advance (as for journey)

Ferrell 1982

Cook it! (sweet potatoes, fish, meat, but not rice)

Ferrell 1968

to cook

Li 1978