Makkal

Culture

Common Customs, traditions and rituals

Makkali food When the Makkali exiles arrived in the Archipelago, they brought with them their staple crops and livestock, which thankfully took well to the foreign soil. Chief among them were rice, soy, millet, lentils, sugar cane, chilis, tea, pigs and chickens - it is common to use all parts of the animal to the fullest, including blood, offal, eggs and bones - and these have remained the base of the cuisine of Nila, though much of the native flora and fauna have been added to the diet, notably various tropical fruits and local fish. Rice forms the basis of most dishes, served either plain, cooked with spices and fruit, or as part of a fried dish, and rice porridge is a common breakfast staple. Ovens are rarely used in Makkali cuisine, as grilling on skewers over hot coals or fried in a wok pan are more favoured techniques. Grilled skewers with meat or fish and fruit are especially common as street food anywhere Makkali live. Sauces play a large part in traditional Makkali cuisine, especially the spicy and fermented kinds, often with a base of either soy or chili or both, enhanced with fruits or even fermented seafood or mushrooms. Sauces can be applied before cooking as a marinade, be included in the cooking process, or served as a topping.
For the people of Nila, the day often begins with a bowl of rice or millet porridge, served with egg, soy beans or tofu. The midday meal is generally the lightest of the day, made up of grilled fish or meat, accompanied by a bowl of light soup, rice or fresh fruit. The evening meal is generally a communal affair, and tends to be more elaborate, consisting of several shared dishes.
Traditional Makkali travel rations are heavy on rice and dried lentils, supplemented with fresh fish or meat if available. Dried fruit are a common addition to the diet, and the most common meal is a sort of rice and lentil gruel with dried fruit, known simply as Kanchi, supplemented with grilled fish or meat, and topped with various sauces.
The most common drink in Nila is water, followed by various fruit juices. Rice wine is the alcoholic beverage of choice, though a wide variety of fruit wines and ciders are made, as well as stronger liqueurs and spirits made of fruit and sugar cane. Tea is also a popular beverage, drunk warm or cold, and often steeped with dried fruits and herbs. Fermented tea mixed with fruit juices is also popular.