Re: Graavgaaln food

On Sun, 4 Nov 2001, Adam Walker wrote:

> Tikhaabee means starchy or root-type vegetables.  Dlaall, means soup.
>
> Here's the recipe:
>
> kiituu vig'aad'e
> Get a pan.
>
> u^nyu^n jegh yishazii kuukultd'e. u^nyu^n piinu^t shiil cholnts hishka.
> Fry two slices of onion, chopped, in a little peanut oil.
>
> vrraadziid shpiit jegh tsu^kazh me^lti^ntu^ b'aanaa keptrriibood'e.
> Add one and a half to two bowls of clean water.
>
>
> vrraa chiiku^n jhidz keptrribood'e. Bhu verghb'aangd'e.
> Add one chicken bullion cube, crumbled.
>
> jegh dzedzemu oregu^noo kuu li beezu^ll kuu keptrriibood'e zhegh bhull
> paarslii keptrriibood'e zhegh.
> Add a couple of good pinches of oregano and basil and some parsley.
>
> jegh ghoq tikhaabee xoonaa ketrriibood'e.
> Add a couple of handfulls of dehydrated mixed vegetable chips (I used a
> mixture of taro, potato, carrot, banana, lilly petals, sweet potato and
> papaya.)
>
> kivii pepe^r qgod keptrriibood'e zhegh kivii haazu^viivaajh xox
> keptrriibood'e.
> Add a good dose of white pepper and as much cayenne as you are comfortable
> with.
>
> niibii tikhaabee l,aabu^ glublubd'e.
> Boil until dehydrated veggies are soft.
>
> vrraa tsu^kazh.
> Makes one bowl.
That sounds pretty good.  How would I go about modifying the recipe for
fresh roots instead of dehydrated?


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Prurio modo viri qui in arbore pilosa est.
                        ~~Elvis

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