Jaarelo-Krokish Cuisine

Jaarelo-Krokish cuisine is refers to a distinct culinary tradition combining elements from two different sapient species in western Dragonía, namely Kroks of the Vorran Peninsula and the Jaarels under the Vúrakesen Mountains, specifically the eastern territories of the former and western city-states of the latter. It forms a part of a larger syncretic culture in the region that emerged some 1100 years ago, which is also seen in the art and architecture there, but much like the latter, it's mostly associated with the aristocracy among the Jaarels, while more widespread in the more egalitarian Krokish societies.

Food

The main difference between the cuisine of this region and those originating elsewhere on Vorran Peninsula is the heavy use of mushrooms -including glowing Töx Mushrooms) and various root vegetables, and to lesser extent offal and fat from Enísas and Ljúag Salamanders, fish, insects, worms and arachnids -especially scorpions and cave spiders-, and púlraal paste, along with spices such as övúb and mnaak. Púlraal paste, ubiquitous in most Krokish cooking, is used in notably smaller quantities, especially among the Jaarels.
Along with the use of smoked Vló Salmons, another traditional Krokish food, more recently the Jaarels of Valún in particular have begun sending cave fish to the territory of Velk-í and then exchange a portion of the catch for various goods. Smoked cave fish is especially popular in western Velk-í.

Drink

While certain kinds of tea have been introduced to the western Jaarel aristocracy to some extent, native Jaarel drinks such as könevet and únevet are uncommon on the surface, save for the town of Tel, where the local Kroks add berry juice into heated könevet when in season. Adding övúb into únevet has become popular among the Jaarels as well.

Primary Related Location

Vorran Peninsula

Important Locations

• Vúrakesen Mountains

Related Organizations

• Íberral
• Kveb
• Natú
• Velk-í

Related Ethnicities

• Jaarels
• Kroks