Pureblood Dining

[Joslae]

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Pureblood Dining

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When it comes to food, the Sith purebloods have a very distinct flavour profile and cuisine style. Much of their flavours are well spiced and feel like they can be cooked with a stone kiln or campfire as much as modern cooking tools. Grilled or roasted meats are often served with dried fruit or ground vegetables, meat is preferred to be as fresh as possible usually having been slaughtered that day. Large stews or broths made from an assortment of meats and a wide selection of native spices are also common and popular as easy to make and easy to eat. 

One can tell the difference in foods that come from Korriban and those that come from other Sith worlds. The dishes of Korriban are regularly cooked with a large variety of pepper or spices made from native flowers, often served as a sort of chutney with dried or ground meats. The dishes of Dromund Kaas incorporate more eggs and sweet foods, the culture having grown from access to the honey making insects common in the jungles, and along the coastal regions one can find many varieties of fish typically roasted over open fire.

A common trend still is the idea that most dishes are able to be eaten without utensils, with the exception of the stews and noodles, so meat and vegetables are served in small portions that can be lifted and dipped in sauces or marinades. This is a cultural holdover from the ancient times of Korriban, and is still valued today. Vendors sell meat either on the bone or skewered for easy eating, in the home one may expect a dish of lemon, or Citrana, water to wash ones hands after eating meat that may often still be dripping with blood, fat, or a glaze. Many Pureblood would rather eat throughout the day in smaller portions instead of the three of four meals that other cultures prefer, but larger meals are well celebrated for feasts and after a hunt. 

The pictures shown will, obviously, be depictions of real life food from various places. These are meant to give a “general idea/look”, a reference point if you will. Sith food would look similar, but not the same, since they’re not using the same ingredients.

Overall taste stats, all are out of 5 ⭐️s.

Something “familiar” as an example-

American:

Sweet ⭐️⭐️⭐️⭐️⭐️

Sour ⭐️

Spicy ⭐️

Bitter ⭐️

Salty ⭐️⭐️⭐️⭐️

Savoury ⭐️⭐️⭐️⭐️⭐️

Sith:

Sweet ⭐️⭐️

Sour ⭐️⭐️⭐️          

Spicy* ⭐️⭐️⭐️⭐️⭐️

Bitter ⭐️

Salty ⭐️⭐️

Savoury ⭐️⭐️⭐️⭐️

* Sith taste buds are not the same as a human’s. With humans, when capsaicin interacts with certain receptors inside the mouth, the nerves are tricked into thinking the mouth is (literally) on fire. This neural “illusion” does not occur with the Sith. So they do not experience any of the burning sensation and enjoy the flavour of spices unhindered.

Keep in mind, for Sith spices, they are more of the “cool colour” hues rather than the “warm” ones we are used to. Instead of spices being associated with reds, oranges, and yellows; they are shades of greens, blues, and purples.

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Many Sith dishes and meals revolve around soups and stews. It’s really easy to shove a bunch of ingredients into a pot. This also ensures you get the required nutrients and accounts for great flavour and taste.

A divided pot, like shown above, may be used to cook for mixed company that includes humans.

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The other thing Sith food is well known for, is their use of ~““sauces””~ (think salsas, chutneys, curries, jams, etc.) They literally have a sauce for any and all occasions.

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The Sith also have special “serving platters” for when they have guests, or for snacks lying around the house to be picked at by the family.

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Spoiler: Grains or Cereals

Grains/Cereals

In general, most Sith cannot handle large amounts of starch from refined grains. And historically speaking, the ancient Sith had no bread or bread-like food, on Korriban. On average, they can handle somewhere between 1/3-½ less than a human when it comes to this food group.

Over the years, the Sith have adopted a multitude of breads, noodles, rices, and other grains into their dishes. They’re all in smaller quantities than a human would be used to.

Something that’s rather unique to the Sith are the use of uncooked dough for their dishes. The dough is usually in the form of spheres or flattened circles. The spheres can be decorated with imprints, sprinkled with crushed nuts, or bits of sugar while the flat circles are typically used as a wrap. (Humans are generally not a fan of uncooked dough.)

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Spoiler: Meats

Meats

The Sith know how to work with meats. Not just the meat, but the bones and organs as well. There are various styles of cured and preserved meats that would be a delight to any food connoisseur. The dried deli meats are typically sliced and served as a side or snack.

Aside from the well preserved, Sith also enjoy their meat in a fresh form. There are a number of dishes that use slices or pieces of raw meat (think sashimi, except with ‘regular’ meat). The meat is sometimes drizzled or dipped into a sauce made from the blood or marrow with various other ingredients.

Other parts of animals were used as well. The organs of an animal may also be used, but is regarded as a “low class” food, and often fed to servants, slaves, or pets. The bones, on the other hand, are often used for stews and sauces.

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Spoiler: Plant Matter

Plant Matter

Sith typically prefer their fruits to be dried. Typically served as snacks, often dipped into other sauces.

Fresh fruits can chilled and served as desserts.

Aside from being thrown into stews, vegetables are often pickled, jarred, or fermented as a side “salad” dish.

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Spoiler: Dairy

Dairy

The Sith use dairy in very similar ways as humans, but do not particularly have a taste for the various cheeses unlike some beings in the galaxy. The smell of certain cheeses tend to offend them, and the taste may not work with their palates.

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Spoiler: Teas

Teas

Sith love their teas. It is their go-to beverage of choice, and preferred over caf on average. Teas may be specially brewed in a large bowl first, before being transferred into a smaller serving pot to be poured into cups. This is typical custom for when entertaining guests at one’s residence.

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Meal Ideas

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Spoiler: Korribani Morning Meal

Ingrediants:

- 1 Tuuma pepper

- 1 Ntiis pepper

- 1 Orange Dirdyr pepper

- 2 Cherry Dirdyr peppers

- 2 Nunce peppers, of different colours

- 1 medium onion

- 5 or 5 tablespoons of Jensteen oil, more as needed

- 1 ice cube

- 6 Pufken eggs

- 3 pinches rock salt

- Ground piquant pods

Steps:

Chop all the peoppers roughly, take a careful mixture and mince enough to fill 3 tablespoons; set aside. Likewise, mince 3 tablespoons of the onions and set aside.

Pour the Jensteen oil into a pan over medium heat, add the rest of the coarsely chopped onion and saute for 3 to 4 minutes, until the pieces are starting to soften. Add the rest of the chopped peppers, adding additional oil as needed to keep from burning. Saute for another 3 minutes over medium heat, stirring often. Reduce the heat to medium low, add the ice cube, cover the pan and steam until the peppers are soft. Transfer to a plate and keep heated.

In the same pan saute the minced onions and peppers over low heat for 1 minute. Add the eggs, but do not stir. As they begin to cook sprinke the salt and ground Piquant to taste. Then scramble the eggs, keeping them moving in the pan until the whites cease to run. The moment this occurs, immediatelty remove the pan from the heat.

Serve the eggs and peppers side by side, grind a little more piquant over the eggs for presentation.

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Spoiler: Legume Paste

Ingredients:

- 1 or 2 cloves Allium

- 500g of Legume beans steeped in water

- 1/4 cup Citrana juice

- 2 tablespoons t'hni paste

- 1 tablespoon rock salt

- 2 tablespoons Jensteen oil

- Papric to taste

Steps:

Chop the Allium and add the Legume beans, dicing well, keep a 1 tablespoon of the beans whole for garnish. Add the citrana juice, t'hni paste, and salt to the mix. Add to large bowl and mix by grinding until creamy, adding reserved bean liquid as needed.

Transfer the mixture to a medium serving bowl, drizzle with Jensteen oil and sprikle with papric to taste. Garnish with the reserved Legume beans.

Serve as a side dip for finger food platters such as dried fruits or flatbreads.

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Spoiler: Stuffed Korberry Leaves

Ingredients:

- 1 pint jar brined Korberry leaves, drained

- 1 medium onion, minced

- 1/2 tablespoon Jensteen oil

- 1 teaspoon hot pepper of choice, Tuuma or Ntiis perhaps

- 1/4 teaspoon ground piquant

- 7 to 10 Mosura mushrooms, minced

- 150g ground Hatya meat

- 1 handful chopped dried Korberries

- 1 cup cooked rice

- 1/4 cup Pufken stock

- Juice of 1/2 Citrana

Steps:

Carefully remove the leaves from the jar; after soaking and being tightly rolled they can tear easily. Unroll the leaves and gently peel them apart. Place them in a large bowl, cover with boiling water, and soak for 30 minutes. Rinse with cold water to remove some of the brine. If they are very salty repeat the soaking and rinsing.

In a skillet over medium heat saute the onion in the oil until the pieces begin to caramelize. Add the hot pepper, Piquant, salt, and mushrooms. Cook for just a few minutes until the mushrooms are soft. Remove the pan from the heat and add the raw ground Hatya, Korberries, and rice; mixing everything together in a bowl. Don't cook this mixture but simply blend well.

Choose a leaf to fill-the best ones are about the size of your palm-and lay it on a work surface, vein side up. Place about 1.5 tablespoons of the meat mixture near the stem end, then fold in end and sides and neatly roll up the packet. Repeat this process until all of the filling is gone. 

Line the bottom of a large pot with several unstuffed leaves, then arrange as many filled rolls as will fit in a snug layer on top, seam sides down. Put down more unstuffed leaves, then place a second layer of rolls on top, running the opposite direction. When all the rollsa re in the pot pour in the stock and drizzle the Citrana juice over the leaves. If there any leaves left over place them on top of the rolls. Set a heatproof dish directly on top of the rolls to keep them pressed down.

Cover the pot with a lid and simmer slowly over medium heat for 45 minutes to 1 hour, or the leaves are tender, the meat is cooks, and the the filling is soft. Serve at room temperature.

 

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Spoiler: Kaas Sleen with Fiery Sauce

Ingredients:

- 1 cut of Sleen, roughly 1kg, cleaned and cutted as required

- Unsalted Sran butter

- 4 tablespoons ground Druun

- 2 tablespooons spicy peppers, such as Tuuma

- 1/8 cup red wine

- 2 tablespoons Jensteen oil

- 2 tablespoons Citrana juice

- 2 tablespoons honey

- 1 teaspoon Munka

Steps:

Heat a grill to medium high. Coil the Sleen and place it on a pice of foil, slice off a few pats of butter and place them on or around the meat. Wrap the sleen in a couple layers of foil, place it on the hot grill and cook for 15 minutes. Then unwrap and cook directly on the grill for 2 minutes on each side. Remove to a plate and keep warm.

In a small saucepan, combine the Druun, peppers, wine, oil, Citrana juice, honey and Munka. Keep the sauce on a low summer until has reduced by at least a third, about 15 minutes. Pour it into a decorative dish and serve it alongside the Sleen for dipping.

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Spoiler: Pufken with Citrana

Ingredients:

- 2 Citranas

- 1 Pufken, about 2kg

- 1/2 cup Citrana juice

- 3 tablespoons Jensteen oil

- 2 tablespoons honey

- 1 tablespoon ground Tuuma powder

- 1/4 teaspoon white pepper

- Salt

- 2 pounds assorted root vegetables, optional

Steps:

Preheat an over to high temperatures. Juice the Citranas and stuff the empty halves into Pufken. Pur 1/2 cup of the juice into a small pan over medium heat. Add the oil, salt, honey and spices to the pan. Simmer this sauce until it has just begun to reduce.

Place the Pufken in a roasting pan, truss the legs and fold the wing tips in they so don't burn. Rub the duck down with Jensteen oil, then sprinkle it with salt. Using a brush, apply the glaze to both sides of the Pufken.

If you like, add your choice of vegetables to the pan, they will cook in the Pufken fat.

Roat the Pufken for 1 hour, remove from the oven to baste with additional glaze then cook for a further 45 minutes. Apply more glaze then cook for 15 more minutes. Serve with salad on the side, make a broth from the boiled carcass. 

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Spoiler: Honey Spiced Droch

Ingredients:

- 4 tablespoons unsalted butter

- 1 cup freeze-dried Droch

- Pinch of salt

- 2 tablespoons honey

- 1 teaspoon Papric

Steps:

Preheat an over. Melt the butter in a pan over medium heat, add the inscects and salt and stir gently for around 10 minutes, making sure to completely coat them in butter.

In a small bowl, combine the honey and the Papric. When the bugs are suitable crisped, drizzle the mixture over them and stir a bit more.

Spread the Droch on a baking sheet line with parhcment paper and bake for 10 minutes, until less sticky. Serve immediately.

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Spoiler: Kaasian Honeyfingers

Ingredients:

- 1 cup flour

- 1 cup Sran milk

- Jensteen oil

- 2 tablespoons sweet wine

- 1 Pufken egg, beaten

- 1/3 cup local nuts, finely chopped

- Korribani cinnamon, to taste

- Ground black Piquant

- 1 cup honey

- Chopped nuts for garnish

Steps:

In a medium saucepan whick the flour a little at a time into the milk so that there are no lumps. Add 1 tablespoon of the oil and wine, cook on a medium-high heat, stirring constantly, untul a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture. 

When the porridge is lukewarm add the egg and stir briskly until it is blended. Stir in the nits and a dash of cinnamon and Piquant. Stir in the remaining flour to make a dough that is sticky but can still be handled. 

Our a floured board with floured hands, press the dough out to a thick rectangle; cut into finger size strips.

Cover the bottom of a pan with a layer of a oil deep as the fingers are thick. Heat the oil and fry the strips of doagh until they are golden brown and crispy. Remove the strips to a plate and allow to dry. Dip them in honey and sprikle with cinnamon and nuts.

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Sources

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https://fluffynexu.tumblr.com/works
https://starwars.fandom.com/wiki/Main_Page