Language Name goes here

tannung1

For someone (agent muɴ-) to mix watery rice (theme) into leafy vegetables, halawhaw, and/or meat, dotag (loc ref -an), for boiling to make a brothy moistener, hibul, or rice mush, intannung, linūgaw.

panannung

Rice with much water is added to vegetables such as pigeon peas, oldeh; mung beans, balātung; hyacinth beans, ītab; or tender maize kernels, inādah, to make a brothy moistener, hibul. It is added to black nightshade, amti; onions, danggu; or mustard, lakutta, to make rice mush, intannung, linūgaw.

For someone (agent) to use a particular choice of rice (inst i-, paN-) for mixing watery rice with vegetables, as described above.

lūgaw 2

intannung.

Rice mush.

Prepared by boiling rice in a generous amount of water, sometimes mixed with meat, dotag, and/or leafy vegetables, amti, danggu, lakutta. Used as food for young children, a sick person, or as a brothy moistener, hibul, to be eaten along with rice, hinamal, or sweet potatoes, lapnay.

lūgaw 1

hibul 1