Hashkʼaan

Díí kweʼé naaltsoos bikáaʼgi saad shijaaʼígíí éí Tsáʼáziʼ bineestʼąʼ yaa hashneʼ dooleeł. Hashkʼaan náánáłaʼígíí ałdóʼ baa yídíłtah shį́į́ʼ

Hashkʼaan
CH’IYÁÁN BII’ DAHÓLÓONII^[1] 100 g / 3.5 oz (Tsáʼásziʼ bideeʼí bineestʼąʼ)
tʼáadoo hodinaʼí náálką́łígíí — naniseʼ binoolzheeʼ — shógii (áshįįh łikan)	g 14.9 g 8.1 g
akʼah	7.6 g
hatsʼíís hashtʼéé yoodlíłígíí	8.6 g
tó	20 g
CHʼIYÁÁN YEE BIDZIILII (dóó hatsʼíís náyooshǫǫłígíí)

Hashkʼaan éí tsáʼásziʼ bineestʼąʼ ádaatʼé.

Ánoolinígíí dóó choolʼíní[łahgo áshłééh | łahgo áshłééh]

Hashkʼaan éí 3–7di asdzoh^[?] áníłnééz, áádóó éí dootłʼizhgo ndaashchʼąąʼ łeh. Hashkʼaan éí shibéezhgo dóó yitʼeesgo yidą́ą łeh. Haashkʼaan daazganígíí choolʼį́ ałdóʼ.

bitsʼą́ą́dóó ééhózinii

^ Wandsnider, LuAnn. The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking. Journal of Anthropological Archaeology 16 (1997), 1–48. University of Nebraska. Leincoln, NE: 1997. p15

Ałdóʼ yídííłtah...

Tsáʼásziʼ dóó Noodah

[1] Wandsnider, LuAnn. The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking. Journal of Anthropological Archaeology 16 (1997), 1–48. University of Nebraska. Leincoln, NE: 1997. p15

[1]