estouffade
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English[edit]
Etymology[edit]
French estouffade. Doublet of stifado.
Noun[edit]
estouffade (plural estouffades)
- A Southern French stew of meat added to a base of onion, garlic, tomato, etc., fried in oil and cooked very slowly in a closed container
French[edit]
Etymology[edit]
From Italian stufata (“stew”), from Latin extufare, from Ancient Greek τύφος (túphos, “steam”). Compare Italian stufato, Greek στιφάδο (stifádo).
Pronunciation[edit]
Noun[edit]
estouffade f (plural estouffades)
Further reading[edit]
- “estouffade”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
Categories:
- English terms borrowed from French
- English terms derived from French
- English doublets
- English lemmas
- English nouns
- English countable nouns
- French terms derived from Italian
- French terms derived from Latin
- French terms derived from Ancient Greek
- French 3-syllable words
- French terms with IPA pronunciation
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- French nouns
- French countable nouns
- French feminine nouns