Language Name goes here

hibul

mihbul

A brothy moistener for cooked rice or sweet potatoes, as described under 2.

Ang'āngonyu nan danum di dotag ta hibul tun na'ang'ang an hinamal.

You (pl) save the meat broth as a brothy moistener for the leftover rice.

Made by boiling vegetable seeds, agwat, balātung, buddīlah, ītab, oldeh, tender maize kernels, inādah, rice, hinamal, or meat, dotag, in a generous amount of water, tannung 2. The vegetable or rice grains remain in the broth as part of the moistener; broth from meat is drained off for use as a brothy moistener.

lūgaw 1 tannung1 2

For someone (agent; s agent maN-, mangi-, muɴ-) to moisten food such as rice or sweet potatoes (loc ref -an) with a brothy moistener (theme), either in a spoon or in the mouth.

panibul; manibul; ihbul; umihbul

Nan immulhi an hinamal ya mahāpul hibūlan ya un ma'u'mun.

As for dry cooked rice, it is necessary to moisten (it) with a brothy moistener before it can be swallowed.

Mangihibul: focus is on the agent using a brothy moistener added to the food; manibul, munhibul: focus is on an agent who moistens food to which a brothy moistener is added.

For someone (agent) to use a particular broth (inst i-, paN-), for a brothy moistener.

i-: ihibul, ihbul

For a brothy moistener (actor umi- & theme) to moisten food, (loc ref -an), as described above.

umi-: umihibul, umihbul