Traditional Cuisine of Megaloth

Written by JoshForeman

Five doors away from the stable, he found a soup and bread restaurant staffed by children who lived behind the dining room. Even the baby toddled up to hand him a stiff cloth called a menu with offerings and prices marked on it. The sight of such industrious children soothed his bitter attitude. Bowmark ordered the stirred egg, locust, and vegetable soup, then sat back to watch the children play between times of service to customers. He juggled spoons and made faces for the baby until she laughed so hard that she fell down and hiccupped. The mother swished in, pulling off two of her outer tunics, and layering on an apron. She blushed with pleasure when Bowmark told her how delightful her children were.

Purpose

Cookbook for the Megalothi Home

Historical Details

Background

The most widely circulated and popular cook books in the Empire for the past 200 years. New editions are released as the The Megaloth Empire trade network expands, including new regional ingredients and influences.

Public Reaction

The vast majority of the population finds the recipes helpful, and it's used as a common cultural touchstone. When a new addition is announced there's a flurry of chefs competing to have their latest work included.
Generally those living higher in the Tower look down their noses as the common book and insist on finer and more exotic ingredients in their cuisine.

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Traditional Cuisine of Megaloth

Example Page:
Jerked Shreds
1 pound of goatish haunch 2 cups of long rice 1 large red onion, chopped fine 1 large tomato, diced 2 teaspoons powdered orange chili pepper 2 cubes of buffaluck bullion 5 plantains (should be yellow, not too green) 8 eggs

BOIL one pound of goathish meat with about 4 tablespoons of salt, for 10 minutes. Do not throw out the water. Take the meat out of the water, set aside, and when it is cool, you shred it with your hands. (For this you should use a very tender or young goatish.)
Chop the onion in a little oil until transparent. Add the diced tomato and the powdered orange chili pepper and cook 5 more minutes. Add 1 cup of the water in which you cooked the beef to the onion and tomato, along with the 2 cubes of buffaluck bullion.
Separately, add three cups of fresh water to the three cups of water you boiled the buffaluck in (you now have 6 cups of water in your pot). Add the onion/tomato/pepper mixture from the pan and the shredded goathish into the water. Boil the long rice in this water along with everything else.
While this is cooking, you peel the plantains (you usually have to use a knife). Cut them lengthwise into thin strips about 3 cm thick (not too thin). Fry the plaintains in hot oil just until toasted on the outside. They should remain soft inside.
(If you use plantains that are very green, they will be tough and dry and have no flavor. Yellow plantains are slightly sweet. The plantains, when cooked, should not be crunchy, they should be bendy and soft, sort of like a sliced pickle.)
When the long rice and goatish have cooked, serve hot with a fried egg on top and the plantains on the side.

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