Muem, or red tea to non-aki n'di ori, is a spicy mix of frill leaves, kan'jor and yem'bek rook. While typically drunk plain, adding milk, cream or sugar is common, especially during snowy seasons. High-end eating establishments will foam the milk, put it on top, and sprinkle with grated yem'bek.   E ada sindo martial fighters drink the tea after every workout, then meditate as a way to thank good luck for the day's training, and stave off ill-luck in the next day's venture. The tea supposedly protects from broken bones, lacerations, and accidents.   The ingredients have tradition behind them. The founder of both the e ada sindo and Flame martial orders, Ivore, combined them together for their cultural significance. Due to the link with the order, it is one of the more popular teas among the aki n'di ori.
featured image pic by Nikolay Osmachko from Pexels
by Koko Rahmadie from Pexels
Muem
 
  • Frill leaves


    The sienna-hued, tiny leaves from the frill plant are used by hearth healers to dull pain due to minor injuries and bone breaks. Fighters chew them to deaden the pain from cuts and bruises.   In myth, the sylfaone Jhodi gifted three frill plants to his favored follower during a time of strife, and he boiled the leaves and poured the liquid around homes to drive away bad luck and twilight spirits
 
frill.jpg
by Вячеслав Немченко from Pexels
 
  • Kan'jor


    These large, spicy leaves come from the fiery yellowish-orange kan'far plant, which only grows in the volcanic soil of the Ri a tari Mountains in northern Rakan. Locals will roll the leaves and burn them like incense, placing them around fields with the hope the smoke attracts warm weather and sunlight, and drives away ill weather and bad harvests. During colder seasons, they add it to sweet pastries to give them a bit of a rugged spice kick.   Ivore included them, not only for their mythic properties, but because the lair of her dragon companion, Kykini Cede, was an extinct volcano
 
by Eugene Golovesov from Pexels
 
  • Yem'bek rook


    Yem'bek rook is the bark of a cassia-species tree that grows throughout the Ri a tari. Traditional tribal cooking uses it to flavor dishes and to keep the food from getting burned (most cooks can attest to the ridiculousness of that statement). It does add a Red Leaves spiciness to any dish it is in, and when combined with milk, tastes like pastries.   Legend claims that Tokindi, the aki n'di ori leader defeated by the Jonna Empire, was desperate to smooth over talks with the Jonnese ambassadors. One of his advisors told him of a dish popular in his home village, of salty beef in sauce with yem'bek rook dumplings
  • . The dish drove away ill thoughts and so was eaten during negotiations. Tokindi had his cooks serve the dish, and the ambassadors found so much delight in it, the negotiations went smoothly from that moment on.   This had nothing to do with the heavy dose of "feel good" properties that are a natural side effect of the bark.
 
by Eva Bronzini from Pexels

Comments

Please Login in order to comment!
Powered by World Anvil