KGT p. 93. If heat is used as part of food preparation, the cook is most likely to mIQ ("deep-fry") the food. This involves first acquiring tlhagh ("animal fat") from any available source and then heating it up so that it boils (the general word for "boil is pub, but the verb used specifically to refer to the boiling of fat is 'Im ["render"]). After it has been boiling for a while, the food to be fried is tossed in (sometimes having been coated in some kind of paste), and it stays there until it has soaked up as much of the tlhagh("fat") as possible. A particularly popular dish, tlhombuS, requires that the cook coat a block of tlhagh with a mixture of ngat ("herbed granulated cartilage") and tIr ("grain") and then briefly immerse the block into the already boiling fat, just until the coating hardens. KGT p. 93. Experienced cooks will mIQ ("fry") the DIghna' por ("[digna] leaf"), though this is risky, since if the leaf is heated for too long, it will wilt.