Ćwarmin Vocabulary: Comestibles

The Ćwarmin vocabulary for comestibles is fairly varied. Some words that are rather stable over the entire area, though, are:

kur - salt
kurćap - salty

ipsər - thyme (or rather, a thyme-like plant)
ipsərv - thyme-flavoured
narwo - parsley
kiri - mint
pokra - onion
wekre - garlic
gəne pokra - 'long onion', leek
ćirgin - horseradish

dop - sweet
dopor - sweet sauce

śalda - blueberries
ćorda - cranberries
wirdə - plums
lendə - apples

marso - reindeer meat
nuna - reindeer milk

wərse - walrus meat (coastal vocabulary, mainly)

woxar - smoked (from wogan, 'to emit smoke')

śenər - blood
śenərv - blood-(food)
milti - liver
maruw - kidneys (always plural)

tulko - sausage

gemi - grains
śeme - flour
garpa, garva, garća - porridge, oatmeal, groats, etc
farso - buckwheat

mewie - milk
kunu - udder(s), non-count

ferkij - cabbage tubers
nopor - cabbage leaves

bordo - edible tubers in general
laŋras - a thin, edible, dark tuber
dimrəs - parsnips

In the parts that previously have been Sargaĺk-speaking, vocabulary for walrus and fish generally has carried over from Sargaĺk. This sometimes fails to adhere to vowel harmony:

barin - walrus meat
skense - salmon-like fish
dintan - bass
remuk - basically 'herring'
vasni - another salmon-like fish
kupni - a type of whitefish

Methods of preparing fish among the formerly Sargaĺk include (as adjectives):

raxta - grilled close to a fire
morja - smoked and salted
gaĺ - heavily salted, and kept in a cold place (and not heated at all)
mirjija - flavoured by vinegar and brine
xorba - cooked
sarsa - fried in walrus fat

Other coastal Ćwarmin seem to have borrowed some of these names - the species of fish and terms like sarsa, mirjija, raxta, and gal. This in part because the Ćwarmin previously were an inland population which did not do much fishing (although some lacustrine and fluvial fishing did take place. However, fish terminology never got very universal).