Glossary N

The food glossary +++ 'Nilagang mais', 'Nata de Coco', 'Naejangtang'
Nimki refers to Nepalese deep-fried spicy flour crackers. Nimki is made with all-purpose flour, grounded cumin and salt. To make Nimki, Cumin is roasted and when done, mix it with the flour and salt to make a dough. The finished dough is cut in triangular shape and then deep-fried. Nimki can be served as appetizer or snack.

Naejangtang refers to a Korean beef tripe and intestine soup. It is kind of soup made of beef, tripes and intestines included cooked over a long period of time until tender.

Naengmyeon refers to Korean's dish of buckwheat noodles in a cold broth. This is a food enjoyed not only everyday, but also on special occasions. It is often serve as lunch food.

Nán ru / Hóng nán ru is the Chinese for "Red Fermented Bean Curd" . It is a type of preserved tofu often used in Chinese cuisine/cooking as a condiment/seasoning to give flavor to stir-fried or braised dishes.

Nokcha (Green Tea)refers to Korean tea made from tea leaves which are picked when tender and green, then dried carefully to preserve the green color. Nokcha is used as beverage and in making various Korean dishes, namely: 1. Nokchabap (Green Tea Rice). Rice cooked with green tea instead of the usualy plain water. 2. Jakseolcha (Sparrow's Tongue Green Tea) refers to a green tea made with the new leaves of that year. Jakseol is a Korean word which literally means "sparrow's tongue" referring to the shape of the tea leaves. 3. Nokchapatbingsu (Green tea shaved ice)

N’voufou refers to one of Ivory Coast' national specialties made from mashed bananas or yam mixed with palm oil and served with Aubergine sauce