Mooie ((Moo-E))

Exploring For Flavor

Umgackte My fellow culinary travelers today we look inward at the rumbling in our stomachs and discuss a method of cooking crafted on the desert peninsula or Muhipon as its referred to by the people who passed down this divine delectable condiment to me. Before we get to the food allow me to enlighten you this desert food is hardened to the soul of these communities it become a lifeblood that they've shared that can turn any meal into a new experience. The crafting of a bowl of Mooie begins when the hunters of this desert community manage to take down a Heliotrope Glutton I cannot stress of the dangers that I saw in slaying one of these behemoth desert whales is between their spitting of hot desert sand a dangerous leaps watching these hunters isolate and brave an approach is a marvel of skills lost on this simple chef. They will then spend 2-3 day harvesting as much pieces of the Glutton as possible, very little of which goes to waste. The skin is turned into leather and the bones carved for tools and utensils and finally the blubber is made into mooie. The is crafting of mooie is an integral part of their daily lives, the master chef who taught me was a human woman by the name of Sevda, her elderly wrinkles and wise words taught me lesson of how cooking is journey where we discover ourselves in its flavors we make. I personally have a new appreciation for my own cooking after meeting her, and has made me want to teach her lesson to others I meet. While we traveled she spoke about their daily journeys in desert, which included the 3 phases of mooie cooking. Our first task of the morning was preventing the Mooie from setting over night, it important to keep the mooie base which is a mix of salt and Gluttons blubber stirred over night over a low heat because if it settles before the spices are added during the heat of the day the flavor will be off, now the heat from the desert during the day is hot enough to keep the blubber liquid so where the group travels during the day it'll stay ready for the spices. Around midday during the hottest of the scorching heat we'd arrive at one of the oasis that the community returned to like a second home, where fresh sweet pepper grow year round once ground these pepper are added to the mooie the pepper flakes infuses with the natural fattiness of the blubber which create a subtle sweet but savory aroma when they place it over the fire in the evening to keep its low burn. The final method is the wait, soon after at a secret location that the community would they would bury their mooie, while I was not allowed to got to their mooie stash location they did show me the method of burial which involves places several cold stones overtop the pot before burying it. When they returned in a weeks time it was done, a solid sticky substance that could be spooned and re-melted to make number of dishes and became a  popular base for Zamarrid Cookings and a popular item among merchants as it can be in its solid state to be shipped around the world without spoiling for months.
Now I'm certain your asking yourselves Nor-gug how do you cook such a dish in the eternal forest on the other side of the world and I have unfortunately deceived you as this departs from my normal recipes in where I tell you how to make it yourself, apart from buying some Mooie that's traveled from Zamarrid well truth be told you can't. You'll have to visit Zamarrid or fork out the silver to do so. Which I highly recommend you do at least once because once its sets it can be re melted and will stick to whatever dish you make it with turn any humble vegetable into a divine experience and perhaps you'll receive some of Sevda's mooie and you'll feel a bit of her wisdom as you eat it yourself.

Your Chef

Nor-grug, The Famished

From his humble beginnings as a monk on the Glassi Plains to his daring interview with Dragon of Feasting. By the will of Alyah, he has made it his quest to discover every culinary delectable and bring it to you.