Linnh Cuisine

From Coast to Rainforest

The Linnh reside along the western coast of Rqet, occupying a few small islands and some land along the edges of the Ytoulch Chotol rainforest to the east. As a result, ingredients available to them are fairly varied— though given the danger that faces them inland, most of their dishes center around coastal ingredients. Linnh dishes often contain a variety of fish, whale, cassava, seaweed, macadamia nuts, pineapple, velil and yheuh. Chilis have recently become a popular import, as well.

It smells of the sea— yet we are far from it. Fish, pineapple, and seaweed— all from home. It makes me want to sing our song once more...

— A homesick Linnh

Dishes

Staples

Dothe: Cassava is hollowed out with a specialized tool, afterwards shredded turtle meat is stuffed inside.
Whale steak: Whale meat is cut, and cooked, often marinated in pineapple juice.
Pineapple salad: Diced fish meat is mixed with diced pineapple and seaweed.
Neohe: Whale or fish meat ground, flattened, stuffed with chili, and folded over with a seaweed wrap.
Rhadohe: Cut turtle meat, seasoned with ground macadamia nuts, and placed on strips of seaweed.

Sides

Dried seaweed: Occasionally salted, or flavored with chili, or pineapple juice.
Macadamia nuts
Creamed cassava: Often flavored with dried and ground peppers or mashed pineapple.
Yheuh: This root vegetable is a natural flute, and adds some levity to any meal.

Drinks

Nadhl velil: Velil seeds are heated with water to create this drink beloved by musicians throughout the world. Many ingredients can be added to change the taste and texture, but it all boils down to the same basic process
Pineapple velil: Nadhl velil mixed with a high amount of pineapple juice, adding greater sweetness. Often drank by younger Linnh, looking for the benefits of velil with a more palatable taste.
Pineapple juice: Occasionally flavored with a dash of seawater.

Hot it may taste, but my voice? My voice glides from my throat, and into the air like a great bird— more gracefully than it could without the beverage. Trust me, you'll learn to love the taste.

— A mentor to their apprentice

Desserts

Teohl: Macadamia bread is made with corn flour, and pineapple chunks are baked inside.
Pineapple-roasted macadamia nuts: Macadamia nuts roasted in pineapple juice.
Fresh pineapple

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