Sweet Singhalia Surprise (sĭn-gŏl-ē-ə)

Gokrenxia         Sweet Singhalia Surprise

I wanted to create a dish with a wondrous dichotomy; authentic to the classic Ja'nakh tradition, but with a new and flavorful spin. I loved turning the vicious and deadly lizards' tail into a sweet treat for all of our patrons, leveraging only ingredients found native to Zuul'hy.

— Jahmjay Berridge, Master Chef at the Three Kingdoms Inn and Tavern

Background

Life in the harsh savanna of the Zuul’Hy Freelands is unforgiving. Due to the low amount of rainfall, the land does not produce much in the way of food. Creatures and plants who survive there have had to adapt over time to these conditions. This has led to a particularly distinct style of cuisine for those who choose to make the Freelands their home. Today, we'll discuss an exceptional dish known as sweet singhalia surprise, a variation on a common Ja'nakh meal.

What is a "Singhalia?"

by dream by WOMBO

The ill-tempered singhalia is a vibrant colored, four-legged lizard native to the plains of Northwestern Zuul'Hy. Like most things in the Freelands, its color serves as an early warning to other predators to steer clear. The singhalia has well-developed poison glands that generate a potent neurotoxin. It uses this poison both offensively and defensively, spitting accurately up to a distance of about 15ft (4.5m). The tail of the singhalia has special connective tissue which allows it to safely break off and ideally escape a predator when in danger. Eventually, they will regrow replacement tails. These tails are one of the core ingredients for sweet singhalia tails.
Did you know? Singhalia is Old Elven for "Angry Lizard."

Dishtory (aka History of the Dish)

The nomadic Ja'nakh tribes of the Kynekin have been eating singhalia tails since taking residence as the "protectors of the Freelands" following the end of the Great War. Their attention to learning to live with instead of fight the unforgiving land, combined with their respect for its indigenous creatures, and a cast iron stomach, led to the discovery that singhalia tails were not only not poisonous, their curved and ridged yellow meat was particularly tasty. As an added benefit, since the tails would eventually regrow it served as a renewable source of food.

Recipe

Difficulty: Easy - Time (Prep/Cook): 20 minutes / 15 minutes - Servings: 2

Ingredients

12 oz singhalia tail

2 garlic cloves

1 tsp ground cumin seeds

½ tsp sweet paprika

½ tsp ground coriander

¼ cup olive oil

1 tsp red pepper flakes

1 lemon

½ cup dates

Directions

1. In a pan, combine olive oil, coriander, cumin, and red pepper flakes. Heat on low for several minutes.
2. Mix in garlic and let simmer while continuing.
3. Gently slice through the top layer of the tail, being careful not to puncture all the way through.
4. Slide your knife carefully under the meat, extracting it from the the bottom layer of the tail.
5. Add tail meat to pan, cooking each side for 5 to 7 minutes.
6. Arrange meat back in tail for presentation.
7. Top with lemon juice and paprika and serve over dates.

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What About the "Surprise?"

An excellent question! If you can manage to get your hands on the singhalia's poison gland, you can extract the toxin and add a VERY few drops. This gives a slightly more bitter taste to the dish, but causes the patron to feel intoxicated. Many report feeling light-headed, with a constant buzz in their head and ringing in their ears.