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.
34.jute soup. Miyar karkashi ayoyo
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,