Znagrúk Cuisine

Traditionally based on Hurhe tubers, beans, melons, saffron, fish, shellfish and Sjerg Antelopes, over the millennia Znagrúk cuisine has adopted ingredients and cooking techniques from the other sapient species that share their home in the region of Hrax in the southwestern Múlíat Mountains, creating numerous regional traditions and fusion cuisines in the process.

Food

Cereals and nuts

As with the other sapient species inhabiting the southern highlands, grains are absent in Znagrúk cuisine and agriculture, and as a result, bread is unknown to them. Certain species of nuts are used in some regions to flavour food, as garnish or to make sauces.

Vegetables

Tubers, particularly hurhe, are the staple food of the Znagrúks and can be prepared in numerous ways depending on the region and occasion, ranging from boiling and baking to frying and roasting.
Several different kinds of beans are also eaten by the Znagrúks, some native to Hrax such as lupine- and antelope beans, while others like úxúat beans (avhúke) were introduced from other parts of the Múlíat Mountains. They are the main source of protein for poorer Znagrúks or those following specific diets for religious reasons, and are often eaten in the forms of soups and stews, served with meat and fish or, in case of lupine beans, pickled. The latter is especially popular to the south.

Assorted beans and hurhe varieties by Lappalingur

Fruits

Figs (zyz) and melons (tamlá) are the most common fruits cultivated by the Znagrúks, the former being one of their oldest crops and the latter introduced by the Hyrríans along with úrg fruits. Other fruits and berries are gathered when in season in certain regions as well.

Melons, figs and dried úrg fruits by Lappalingur

Meat

Like their main rivals, the Gobíls, the main source of meat in the Znagrúk Empire are the domesticated sjerg antelope and sheep, along with wild game such as emzúk- and Kilp Antelopes.

Fish

Fish, shellfish and other marine life has always been important to the Znagrúks, as their early civilizations developed primarily along the coast of Súrkniss Sea to the south and -later on- Hahagak Sea to the east. While all kinds of freshwater fish is caught in rivers and lakes further inland, many Znagrúks consider marine fish such as Apjy Tuna and Lúrp Basses to be more prestigious.
Grilúrp hi avhúke or salted lúrp bass with avhúke beans is a common dish along the coast and often served at celebrations in the hinterlands.

Spices

Common herbs and spices include saffron, the buds, seeds and resin from certain conifers, and úrg fruit seeds, the lattermost which give a fizzy sensation similar to carbonated drinks. The crushed carapace of a few insect species is used certain in dishes as well, mostly in regions influenced by Jeihókan cuisine.

Other

Although ancient Znagrúks learned the art of beekeeping from the Jeihókans, the vast majority of honey used by the Znagrúks is still produced by the latter, either within their homeland in the central Hrax or in smaller communities throughout the empire. Certain kinds of honey are more popular with different species within the Znagrúk Empire, with the Gláðs preferring an especially cloying variety due to their limited ability to sense sweet flavour.

Drink

Mead is beverage of choice in Znagrúk cuisine, of which there are a number of varieties depending on the type of honey used and added ingredients, including fig- and melon juice, resin or salt. Jeihókan mead (hón) is traditionally dyed blue, while Znagrúks sometimes dye it yellow or red. Certain kinds of tea are also consumed, especially spruce tea to the west.

Primary Related Location

Hrax

Related Organizations

• Znagrúk Empire