Glossary M
Mengdah or Mengdah Nah refers to a giant water bug used to belong to the Hemiptera family but is now included in the Heteroptera family and classified as Lethocerus Indicus.
Mengdah is one of the edible insects eaten in Thailand and enjoyed basically by the Thai people and also being tried by other tourists who visit the country. Thai people like eating bugs and in Thailand there are many species of edible insects. Eating bugs may be unsavory to some people, but these edible bugs are said to be very healthy and is a good source of protein.
I have been to Thailand and exotic foods are sold everywhere. I am not a picky eater, but edible insects is one of the foods which I will never try. My brothers who also visited Thailand, however enjoyed these edible insects and told me that I should try to eat them if I want to visit Thailand again. I love Thailand, especially Bangkok. It is one of the cities where I want to live if given a chance, I love the character of the city, the foods on the streets, its cuisne and food and its religion.
Mana Chhoyla refers to a variety or kind of Chholya that is made from properly boiled and spiced meat. It is made with meat from water buffalo or pork cooked with lots of herbs and spices, namely; trurmeric powder (Haldi ), Fenugreek seeds (Methi), minced garlic, minced ginger, Green onions, cumin, chili powder and salt.
Mana Chhoyla is a Newari specialty of Nepal. Mana Chhoyla is also called Manchoyla.
English: Stuffed grape leaves / Deutsch: Gefüllte Weinblätter / Español: Hojas de parra rellenas / Português: Folhas de uva recheadas / Français: Feuilles de vigne farcies / Italiano: Foglie di vite ripiene /
Madila refers to Botswana's fermented milk or sour milk which is usually added to Bogobe and can be taken on ist own. Madila is a popular food in Botswana produced through the process of fermentation. When Madila is added to Bogobe, it takes on a different flavor and can be eaten on its own. Bogobe or Botswana's porridge is usually cooked and eaten together with meat dishes. Usually, the porridge is prepared by immersing sorghum and maize in boiling water until it turns into paste forms.