Recipes of the Tafeg Wetlands

The Tafeg have many, many recipes. They keep livestock, which they slaughter bi-annually, and use all of their products. These livestock include analogues to ground sloths, which they call Feshni, analogues to the extinct Carodnia, which they keep in large numbers, and shaggy horned swamp buffalo, which is surprisingly not related to buffaloes at all but rather the native family of Afrothere analogues. The Tafeg will slaughter their animals, immediately catching as much blood as possible to be taken to the kitchen and used in a variety of recipes. These include blood pancakes, black sausages, and bread, which is made by mixing blood with salt and oat flour and baking it in a basket. The entrails are used to make sausages and stews, often served with legumes. The meat is normally cubed, salted or made into jerky to last throughout the year. Lastly there is a kind of bone stew, made by crushing up bones in a mortar, mixing water into the bone/marrow paste, at which point the chef could either make bread from the bone meal or make a stew. These stews use entrails, legumes, onions, mushrooms, greens and tubers and can last for months slow-cooking in the same pot. Sometimes these stews are cooked underground in coal ovens.
Another staple in Tafeglel is salted fish. Surprisingly their trade networks are extremely developed between their small communities and salted fish is eaten cheaply even up to the uplands of the 8 river basin.