Nage (food)

culinary art
Subclass of	broth
Lesdi	Farayse
Product or material produced	sauce

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.

Yeande

E nder ñaamdu Meksik e ñaamdu Amerik hakkundeejo, helmere ndee firti ko ɓuuɓri salaade ina waɗi steak flank ɓuuɓɗo walla taƴaaɗo seeɗa, tiggu, oregano, chili serrano, awokaado, tomateeji, e vinegar. Ko heddii koo ina heewi waɗeede e tostadas, tacos walla e hebbinde pepper poblano. To Honduras ko kosam mbabba huutortee.E nder ñaamdu Kolommbi, salpicón ko njaram ɓuuɓɗam ɓiɓɓe leɗɗe waɗeteeɗam e ɓuuɓri ɓuuɓri e/walla ɓuuɓri oraas, ko ɗum rokkata ɗum mbaydi mum boɗeeri jalboori, e ndiyam soda.

Ngurdam

Hisham Mackie jibinaa ko to Freetown, Sarliyon nyalnde 6 abriil 1969 e nder galle Sarliyon-Libannaajo mo woni kala ina woni e njulaagu diamant gila 1952. Baaba makko, jibinannde ɗiɗmere Sarliyon-Libannaajo, ina jeyaa e yeeyooɓe diamant adanɓe ɓe keɓi yamiroore laamu Sarliyon e nder puɗal kitaale capanɗe jeegom. Mackie waɗi jaŋde mum hakkundeere to duɗal Bo lollungal e elite to Bo, o heɓi bak makko e hitaande 1986. Caggal nde o heɓi bak makko e duɗal Bo, o yahi to Angalteer ɗo o janngi to duɗal jaaɓi haaɗtirde Londres e hitaande 1987. Mackie naati e njulaagu diamond e hitaande 2002 ngam wonde eksport jogiiɗo lisaas.

Himobe

↑ 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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