Luhȩkąn

A stew that is common all over Wakatakte, it gained popularity in the early days of the kingdom because it could be made entirely from resources that were easily farmed in the region. This same property has since led to the connotation of it being food for the poor because richer Astorian can afford to import food items. The very first form of the stew which is still eaten by some tokherds was simply tokal meat boiled in tokal milk, thickened with blood. As the kingdom developed rice, potatoes, and a wild allium native to the banks of the hahawakpe were added to the recipe. The primary consumers of the stew are tokherds who live outside the city and can keep a small garden to make the stew only having to buy the rice. However enough Tokherds journeyed into the city to sell various byproducts of the tokal and asked taverns for the stew that it has become a common menu item. Once in the hands of tavern keepers and the more discerning palette of the city folk the base recipe for the simple stew exploded in variety to the point that basically every tavern has its own secret recipe, all of which claiming to be the original. Common modifications include adding wine to the milk, and heavily spicing the tokal meat before adding it to the stew. It’s also common to increase the rice content in the stew to reduce the moisture content, and then serving it wrapped in a bread similar to pita bread.