SulaRutas

SulaRuta, also known as sula are a staple protein of Jhoutaioan dining. They are sedentary herbivores. Incubators may still trigger aggression and territorial behavior, and are not allowed within city limits.

Sula are best purchased fresh from a butcher for same-day consumption. Homesteaders keep a pens of 20-30 in rotation for year-round eating. Their meat is highly savory, buttery, and slightly bitter. It is most frequently compared to shellfish and beef.

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Summary

Genetic Ancestor(s)

• Rutas Olu

Geographic Distribution

• Jhoutai Atlas

The family weaves itself into a circle around the table.

Their hands venerate their kinship as they hold fast to a hand to their left and another to their right. If there are only two, they hold each other's hands, bridging over the food. If there is one, they place their hands together, fingers interwoven, and feel themselves connected to their body.

Their eyes venerate their food, eyes fixed upon the craft and care that went into the creation.

Their mouths venerate the chef, thanking them for the meal. If the chef is not present, their name is said regardless. If their name is not known, the Wheel is thanked.

The hands disengage, and grab onto fork and knife.

One by one, they cut into the juicy fats of the SulaRuta. Its body is broken along wedges. The chitinous outer endoskeleton which once protected it is now a convenient lever by which to segment and serve it. Later, this shell will adorn the plate, scraped clean.

The rugged drink spirits with theirs. The sophisticates drink wines. The rest recommend something fizzy.

— Historic Jhoutaioan diary

Stages

All Rutas transition through several stages of transformation within their lifespan. As with other Rutas, the Sula's most drastic changes are between nymph, drone, and incubator.

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For more information about Rutas, read here.

Nymph

SulaRutas Nymph by Oscar Knight

Drone

SulaRutas Drone by Oscar Knight

Incubator

SulaRutas Incubator by Oscar Knight

Recipe

Ingredients

SulaRuta

One sula, 8-16 heft

Butter

1 coin per heft

Legumes

1 fist per 2 heft

Vegetables

1 fist per 2 heft

Tygria Root

1 sprig per 2 heft

Bampha Powder

2 dashes per heft

Amphert Skimmings

1 ladle per 4 heft

Preparation

1. Scrub the SulaRuta under hot water
2. Behead the SulaRuta. Cut as close to the neck as possible with your sula knife
3. Remove the pheromone glands from the tail of the SulaRuta
4. Remove the SulaRuta's entrails through the dorsal cut
5. Curl the SulaRuta up into a ball and place them in your steampot, on the rack
6. Fill the steampot up with water until the water is just beneath the rack
7. Place the steaming backet in the rack
8. Soften butter and knead your spices into the butter
9. Place your butter in the steampot percolator
10. Close the steam pot
11. Turn your steampot on medium and leave it to cook for 30 minutes a pound
12. Cut up any vegetables, spuds, etc, and place them into your steaming basket
13. Once 30 minutes remains on your steaming, vent your steampot and open it
14. Add your steaming basket to the pot, replenish the bottom with a cup of water.
15. Steam for an additional 30 minutes
16. Drain your steampot
17. Flip the SulaRuta onto a serving tray
18. Garnish
19. Serve family-style

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Leftovers and larva may be used for a stir fry!

SulaRuta Larva Stir Fry by Oscar Knight