Glossary N

The food glossary +++ 'Nilugaw', 'Nilagang Mais', 'Nilagang mais'
Ngapi Yecho refers to a type of Ngapi, a Myanmar shrimp relish/paste that is made from small fish which are left unclean in the sun for a day or two (2) and then they are salted, pounded and stored in clay pots. Among the three (3) types of Ngapi, Ngapi Yecho is the most pungent type.

Ndole refers to one of the Cameroon special foods and is a popular dish of the south. The chief ingredients of Ndole are bitterleaf, melon seeds, peanuts, fish or meat. Cooked in oil and flavored by different spices, Ndole, is one of the favorite Cameroon foods.

Nam Phrik Siracha refers to Thailand's thick, orange chilli sauce made from red chilli, vinegar and sugar. It can be bought in Bottles at the markets. It is used as a sauce and a dip for seafood.

Nantua is a name given to dishes containing crayfish. This includes crayfish tails and sauces made with a crayfish fumet .

Navarin refers to a French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.

Noah's Pudding is another name for Ashure that refers to a Turkish pudding made from cereals, dried and fresh fruits , nuts, sugar, and spices.