Nage (food)

Nage ko helmere (konngol Farayse) ngam wiyde ndiyam ɓuuɓɗam kuutorteeɗam ngam ɓuuɓnude ñaamdu ɓuuɓndu, ko ɓuri heewde ko ñaamdu maayo. Nage aadaaji ko ɓuuɓri ɓuuɓndi e diƴƴe daneeje, leɗɗe, e huɗo, ɗo kosam maayo ɓuuɓnata. Ndeen ndiyam ɗam ustee, ɓuuɓnee e kiri e/walla ɓuuɓri.^[1]

Ɓawo

Defde huunde à la nage firti ko “nde ina lummboo” (farayse nage) ina firta defde e nder court-bouillon mo ɓuuɓri mum moƴƴi.^[2] Haa jooni helmere "nage" ndee e hoore mum arii firtude ko ɓuuɓri ndi, so ina weeɓi, ina tiiɗi no feewi, ina waawi waɗeede e ɓuuɓri ɓuuɓri e ñaamdu nduu e hoore mum^[3] ^[4].Ɓeydagol geɗe ko wayi no tomaate ina ɓeydee heen sahaaji.

Tuugnorgal

↑ Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.
↑ Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.
↑ Cooking Terms
↑ Court Bouillon Recipe

[busico-1] Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.

[busico2-2] Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3.

[3] Cooking Terms

[4] Court Bouillon Recipe

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[2]

[3]

[4]