Hausa names of local(indegeneous)fruits,vegetables,grainsa,herbs,spice and traditional cuisines



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HAUSA NAMES OF LOCAL(indegeneous)FRUITS,VEGETABLES,GRAINSA,HERBS,SPICE AND TRADITIONAL CUISINES

BY


YUSRA ABDULLAHI AHMAD
Contact

Email:yusrahabdullahj@gmail.com

FRUITS. 'YA'YAN ITACE
1. African star apple, Agwaluma

2. Custard apple,Sweet sop,sugar apple Fasadabur

3. Tamarind. Tsamiya

4. Black velvet tamarind. Tsamiyar biri

5.Baobab fruit. Kwalba da nono

6. Doum palm. Goriba

7. Ximenia americana Tsada

8. June plum. Oro

9. Monkey kola. Taura

10. Jujube seed. Magarya

11. Drupes,ziziphus,Ber Kurna

12.Grapes. InibI

13. Avocado. Fiya

14. Pomegranate. Roman

15. Olive zaitun

16. Desert dates. Aduwa

17. Mandarin/Tangerine lemon tangirinTangerine

18.lime Kananun lemon tsami

19. Lemon. Manyan lemon tsami

20. Citrus/orange. Lemon Zaki

21. Papaya/paw_paw. Gwanda

22. Mangosteen Gawasa

23. Date. Dabino

24. Shea. Kadanya

25. Coconut kwa_kwa

26. African grape. Faru

27. Mango. Mangwaro

28. Banana. Ayaba

29. Yellow custard/Honey locust Dorawa

30. Cashew. Kashu

31. Garden egg. Ya lo

32. Mangosteen mango mangwaro mai gawasa

33.Deleb palm. Giginya

34. Hog plum. Kokiya

35. Blackvelvet plum. Dinya

36. Honey locust. Dorawa

37. Ebony fruit. Kanyaa

38. Water melon. Kankana

39. Milo/melon. Milo

40. Grapefruit. Lemon taba

41. Pineapple. Abarba

42. Tigernut. Aya

43. African olive/ Atile.

African elimi,canarium

44.black plum. Malmo

45.Tropical almond. Fruit

Umbrella fruit
HERBS AND SPICE USE IN CULINARY(TSIRRAI DA KAYAN KAMSHI DA AKE AMFANI DASU GURIN GIRKE_GIRKE)
HERBS:. herbs are the leafy parts of plants without stems. They can be use afresh or dried. Dried herbs have a strong pungent flavour than fresh but lose their strength quickly while cooking

TSIRRAI:.tsirrai ganyayyakin tsiro ne ko shuka masu matsakaicin tsawo wanda basu da rassa.Busassun tsirrai sunada kamshi mai karfin gaske akan danyun tsirrai ,amma sukan rasa karfin kamshinsu yayin dahuwa.


SPICES:.Spices come from the bark, buds fruit, roots, seeds or stems of various plants or trees.
KAYAN KAMSHI:.Kayan kamshi kan samuwa ne daga bawo,kwanso ko dan bishiya,jijiya ,'ya'ya ko rassan tsirrai ko bushiyu.

HERBS TSIRRAI

SPICE. KAYAN KAMSHI
1. Cinnamon. Kirfa/girfa

2. Ginger. Chitta

3. Galangal/blue ginger. Bulun chitta

4. Pimento/

white peppers. '. Ya'yan barkono

5. Ngero peppers. Kimba

6. Cubeb peppers/

Black peppers Masoro

7. Cloves. Kannunfari

8. Pepper corn. Chitta Mai 'ya'ya

9. Fenugreek. Hulba

10. Black seed. Habbatussauda

11. Fennel. Si'i'tir

12.cumin. Kammun

13. Tumeric. Kurkur

14. Cardamom. Habbahan

15. Cilantro seed. Kusbara

16. Star anise. Anise

17. Sesame. Ridi/Kantu

18. African Gyadar kamshi

Nutmeg

19.Garlic. Tafarnuwa



20. Green onion. Albasa mai lawashi

21. Scent leaf. Daddoya

22. Wild basil/ bunsurun fage

African basil

23.

GREENLEAVES KORAYEN GANYE


1. senna. Tafasa

2. Pumpkin leave. Ugu

3. Moringa. Zogale

4. Water leaf/ Alayan ruwa

Water cress.

5.spinach. Alayyahu

6. Bitterleaf. Shuwaka

7. Jute leaf. Karkashi

8. Garden egg leaf. Ganyen gauta

9. Lettuce. Ganyen letus

10. Napa cabbage. Letus din bature

11. Cabbage. Kabeji

12. Sorrel leaf. Yakuwa

13. Scent leaf. Daddoya

14. Coriander /cilantro Lamsir

15.fresh baobab leaves gayen danyar kuka

16. Leptadenia hastata. Yadiya

17. Celery. Jirjir

18.

CONDIMENTS/ SINADAREN



SEASONING. GIRKI DADANDANO
1. Kosher salt. Gishirin be za

2. Locust beans. Kalwa

3. Fermented locust. Daddawa

Beans


4. stock cube Mai sa dandano

Dunkulallen ruwan nama

5. stock. Ruwan nama

6. Habanero. Attaruhu

pepper/bonnet

7. cayenne. Tattasai dan damaso

8. Belle pepper. Tattaisa (shambu)

9. Chilli. Barkono

10. Stockfish. Kifin kwalla

11. Smoked fish. Busashshen kifi

12.potash. Kanwa

GRAINS. TSABA


1. Sorghum. Dawa

2. Millet. Gero

3.wheat. Alkama

4. Chia seed. Tamba

5. Unpolished rice/ofada rice shikafar hausa

6.Jasmine rice. Farar shinkafa

7. Rye. Iburu

8. Pinto beans/blackhead beans farin wake

9. Brown bean/kidney beans Jan wake

10.soya beans. Waken soya

11. Bambara nut. Gujjiya

12. Corn/maize. Masara

13. Guinea corn. Maiwa

14. Peanut/groundnut. Gyada

15. Lentils. Jinbiri/waken kaka

16. Green beans. Koren wake

17.fonio exilis Accha

LOCAL FOODS ABUNCIN GARGAJIYA


1. Gruel. Kunu

2. Pap. Koko

3. Beans cake. Kosai

4. Poached beans. Moin_moin

5. Milk ball's. Gullisuwa

6. Milk candy. Alawar madara

7. Milk candy strand. Iloka

8. Hibiscus/Roselle. Zobo

9. Chicoins/Mediterranean. Dambu

Cous_cous

10.Recheuffe Dumame

11. Whole grains. Danwake

Dumplings

12.mold/moulds. Tuwo

13. Porridge. Patee

14. Pottage. Patee mai kauri

15.one pot meal/ Dafaduka

Jollof


16.broil meat. Balango

17. Coconut ball. Dunkulalliyar kwakumeti

18.coconut flakes. Kwakumeti

19. Peanut candy. Hallaka lobo

20. Sesame candy. Arawar kantu

21.Tofu. Awara

22. Paneer awarar nono

23. Millet balls. Fura

24. Curd and millet balls porridge Fura da nono

25.puff_puff. Fanke

26. Old fashioned cookie Gireba

27.wheat twist hotcake alkaki

28.Bulgur wheat Dashishi

29. Steamed bread. Alkubus

30. Plat puff. Funkaso

31.Crispy waffles. Tayota

32. Golden yam/yamrita Doya da kwai

33.assorted vegetables pumpkin soup Miyar taushe

34.jute soup. Miyar karkashi ayoyo
MEAT:.
It is very common in this part of the world to refer to every meat from almost every animal source as beef or just meat. This is not only common amongst the not-too-educated but also among the well-educated. The exceptions are just meats that are totally different; of course, nobody would refer to chicken, turkey, snail and duck as beef
Sanannan abune a wannan yankin/bangarenmu na duniya(nahiyar africa) na sanyawa naman kusan ko wacce dabba (beef"ma'ana naman saniya) ko kuma ace nama kawai.waannan abu ba kawai yana ga masu karanchin sani ba(ilmi) ko masu tsawaitaccen sani(ilmi).namomin kadai dake samun banbancin sunaye sai dai namomin da suka banbanta ta suffa, babu wanda zai sanyawa naman kaza,tolo tolo, dodon kodi ko agwagwa da sunan naman saniya.
TYPES OF MEAT. IRE_IREN NAMA
1. Mutton. Naman rago,tunkiya,

2. Veal. Naman Dan maraki

3. Lamb. Naman akuya

4. Beef. Naman saniya/sa/karsana

5. Squab. Naman tattabara/danshila

6. Turkey. To lo_tolo

7. Chicken. Naman kaza

8. Beef foot. Kafar saniya

9. Beef head. Kan saniya

10. Beef skin. Kpomo/ganda

11. Offal's. Kayan ciki

12. Carcass. Bankararriyar dabba

13.peacock. Dawisu

14. Pigeon tattabara

15. Guinea fowl. Zabo

16. Wood pigeon. Salwa

17. Duck. Agwagwa

18. Camel. Rakumi

19. Deer. Barewa

20.Hump. Tozan sa/rakumi

21. Bone marrow. Bargo

22.biscuit bone. Tantakwashi

23. Gristle. Kashi Mai laushi/gurin guntsi

24.venison. Naman barewa


CUTS OF POULTRY. BANGARE/YANKA/

(chicken). SASSAN KAZA


1.Whole carcass. Gudar kaza da aka fige

2. Chicken breast. Kirjin kaza

3. chicken thigh. Cinyar kaza

4. Drum stick. Kasan cinyar kaza

5. Wings. Saman Fiffiken kaza

6. Winglet. Kasan fiffiken kaza

7. Giblet/viscera. Kayan cikin kaza

CUTS OF CATTLE/ SASSAN SA/RAGO

RAM
1. Chop/rib. Hakarkari

2. Brisket naman kasan hakarkari

3. Offal's. Kayan ciki

4. UpperThigh. Cinyar baya



5. Lower thing. Cinyar gaba
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