The addition of four artificial moons to the existing two natural moons of Kataan created cataclysmic upheavals that wiped out most of the native flora and fauna. One of the few species to survive was a small amphibian known as the shrieking grounder which has become the main source of meat protein on Kataan. Commonly served with root vegetables, either sauteed or stewed, this dish has become a staple in the cuisine of Kataan.
STANDARD PREPARATION
Recipie for Sauteed Grounder
Remove and discard the head and inards. Then soak the grounder in water overnight (do not skip this step as it is important for removing toxins). Any and all root vegetables can be used together with the allium vegetables of kurret and talok which give the dish flavor. Peel, dice and parboil all of the vegetables. Then, in a large pan, saute the vegetables in keprik frond oil. Add the soaked grounder to the pan near the end of the cooking time. Be careful not to over cook the grounder or it will become rubbery. For additional flavor, you may season to taste with any of the herbs available from the underground gardens.
BELIEVERS' VERSION
The ascetic religious sect known as the Believers typically does not make use of the underground gardens, prefering instead to eat simple foods made from ingredients gathered from the sparse resources that can be found naturally on Kataan. For this reason, they prepare grounder as a stew. This version is less flavorful, but is also more filling and nutrient rich.
Recipie for Grounder Stew
Remove and discard the head and inards. Then soak the grounder in water overnight (do not skip this step as it is important for removing toxins). Gather any roots and tubers that you can find along with the allium vegetables of kurret and talok which give the dish flavor. Peel and dice all of the vegetables and add them to a large pot of boiling water. Reduce the heat to simmering and allow everything to cook down forming a thick gravy. Chop the soaked grounder into bite sized chunks and add to the pot near the end of the cooking time. Be careful not to over cook the grounder or it will become rubbery.
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