(KGT 89f):  if [the meat] is fresh, the 'cook' may pID it, which involves coating it with herbed granulated cartilage (not necessarily from the same animal) mixed with some kind of tIr (grain) and doing very little else. The name of the granulated cartilage is ngat, which has also come to mean gunpowder. 

(KGT 96):  If plants or animal parts are dried and, if necessary, chopped up before being steeped in boiling water to produce Dargh [tea], this preparation is called Qenvob.  Often, however, there is no Qenvob; the tea is made by simply picking thorns, leaves, petals, or seeds off of a plant and immediately immersing them in the water. 

SEE ALSO:

tap             mash, squash, squeeze (v)
vut             prepare food (or drink) (v)
pub             boil (v)
pugh            dregs (n)