Numenera cook book

So now, we know that there are no cats, but frilled bauls, no dogs, but seskii and thumans, no horses, no cows...
There are however wheat and beans mentioned in the setting, together with other crops. Are they real wheat and beans, or plants we just call that way, which have nothing in common with the crops of old? Or maybe the Earth is being terraformed anew? In the "Tales of the Ninth World" people eat bread and eggs, but... well, seriously, I can see no chickens!

I dare you to put here the ideas for the Ninth World foods and crops.
I will start with some simple or more exquisite dishes:
- deep-fried cactus slices in yol milk sauce
- a bread made of mushrooms, grey in the inside, and with crunchy orange peel
- green, multifaceted insect eggs, steam-cooked with pickled herbs
- mandragora rolls. To make mandragora flour, you must gather the screaming roots and soak them in brime for two days. Then, when they're silent, you change the brime into sweet water, to get rid of the salt. Afterwards you dry the roots in the oven. When they're dry, they also stop being wildly hallucinogenic and poisonous. You grind the roots into flour, so you can make all kinds of baked goods. This plant is cultivated in Sere Marica surroundings.
- amberberry ice cream. A delicacy among the rich merchants of Ghan. Amberberry grows on small bushes, that move in flocks through the grassy plains. Because of its sweet/bitter taste it has gathered some recognition, and people start to cultivate it in gardens. Fences are needed, so the shy bushes don't escape.


  • edited August 2015
    -fresh steaks of meat bulbs. This meaty plant grows only in good, fertile soil.
    - strong liquor, milked from a kind of calamari
  • Bleeding Shilzasa

    Thick cutlets of a particular underground dwelling creature, it is served raw and generally with a purple sticky rice (which is also raw). The meat cannot be cooked and must be served fresh, lest it become poisonous. Some areas practice "aging" or pickling the meat, but travelers to these areas are advised not to partake (it is assumed that it is possible to build up a tolerance to the toxin over time). Still others will cook and eat the meat as a means of "transcending" space and time to see the true fabric of reality. Most people just consider this the result of the poisoning though. Many groups have been found dead in places of worship where they have all eaten cooked shilzasa (proponents of these beliefs, of course, would say that they "ascended").

    Shilzasa poisoning from overly aged or cooked meat can range from mild digestional distress, to death, depending on the degree to which it is cooked and quantity consumed. The best shilzasa can be identified literally by its name. It will be bleeding on the plate. Salting it can usually make it jump. The meat itself is actually quite light and delicate, with some oily consistency, more like a fish than a land-dwelling creature.

    Availability of the dish depends on the region, though it's much more common in The Steadfast and northern reaches of The Beyond.
  • edited September 2015
    Kanthri Shoots

    The pink stems of the Kanthri plant are valued for their flavor and narcotic effect. The Kanthri plant seems to grow in humid environments. It is unmistakable, growing to great heights but having no branches of any kind.

    The leaves of the Kanthri plant grow evenly spaced along its length. They have an interesting aroma reminiscent of the flavor of the shoots, but no effect medicinally. The shoots of the Kanthri plant are the desired part.

    Kanthri shoots can be stripped quickly, before being boiled in water. The shoots themselves are delicious and mildly intoxicating, either served hot over Wegan Beans, or combined with other ingredients to make a soup or stew. They are considered too strong in flavor to be served alone, usually, though connoisseurs may indulge themselves.

    Served to those in pain, the painkilling properties are of great use and unlikely to cause dependency. However, when eaten for pleasure, the intoxicating effect can be somewhat addictive.
  • edited September 2015
    Wegan Beans

    Wegan beans grow in the drit of hot to temperate climes. They are easily harvested in great number, as they are small but grow in huge patches.

    Appearing to be a yellow, star-shaped bean, Wegan beans are even more unique than their appearance would indicate. They are both edible and, when dry, can be used for a variety of purposes, such as a base for glue and fingernail polish.

    Wegan beans smell like a hot-glue gun when cooking but are largely flavorless, adopting a waxy texture and the flavors of whatever they are served with.

    They are mildly satisfying when served alone. Often, however, Wegan beans are the basis for cheap dishes throughout the southern Steadfast, smothered underneath sauces and stews of all kinds, masquerading as whatever is piled on top.
  • Whitain

    Whitain is a small leafed climbing vine plant with small talkative mouth pods. Mostly found in temperate climates with a rich loamy soil. They take around 100 days to mature with a fair amount of water and lots of light. Farmers and gardeners alike are somewhat wary of trying to grow whitain because of the din the plant makes. Some have likened the noise they make to a noisy street market during the holidays or the crowd at a Uxphon Gladiatorial bout depending on how many plants they have sown. Those that do decide they grow the plant either have some sort of hearing protection ready or keep the plants far from their homes.

    The plant will grow to a height of 3 or 4 feet (if supported) before developing the small mouth-like pods that hold the fruit. Once the mouths begin to grow, they will begin to gibber and talk. They have been known to hold conversations with anything nearby, animals, the gardener or even itself. Though the language they speak is indecipherable to most human and abhumans. Some gardeners have reported their plants to speak a heavily accented Truth. The green pods will develop distinct red lips and a rich dark green color around the time of harvest. Though the leaves can be harvested nearly from the beginning of the plant's growth cycle.

    Once harvested the Mouths close and will refuse to open under any circumstance. The mouth pods then need to be steamed in a shallow pan until they open revealing the juicy and flavorful, bright white teeth. The teeth and the leaves are the only edible parts of the plant. Though any discoloration to the individual teeth at the time of harvest and you should throw it out.

    The Teeth can then be treated as you would any other vegetable; boiled, blanched, creamed, etc.. For that needed crunch, the teeth can also be eaten raw with a salad or even dried and eaten as a snack.

    The leaves of the plant are good in salads, blanched for a side dish or as in the lands near Harmuth dried to make a robust dark tea.
  • Serand Roots

    Growing straight and tall with wide fuzzy leaves the Serand Root (or just Serand) is a wonderful addition to your garden and your plate! The serand takes a bout 120 days to reach maturity and needs plenty of bright sunny days, cool nights and room to fight. From one plant you can expect up to 8 or more harvestable tubers of good size. Usually grown in clusters of 6 to 8 plants in a circle with a wide space in the center for the roots to conduct their fights without having to get the farmer or gardener involved.

    While the plant is maturing, the tuber like roots will work their way to the surface an then splitting at the bottom into what looks like two legs. The serand will then "toughen" each other up by kicking the other tubers growing in the cluster. The melee between the plants can be daunting but as an added bonus fun to watch as well! Some farmers deciding to grow them just to show off their fighting plants and to run the fights for the extra shins.

    The mature plants will grow to a height of 3 feet and the inedible fuzzy leaves will turn a deep variegated purple color. The tuber's themselves will turn a golden brown. Arm yourself with a large blunt object like a hammer or as my friend Lucy does, a cast azuresteel skillet and a knife. Starting from the edges of the cluster you should work your way into the center of the cluster bonking the tubers on their tops near the root connection. Once suitably subdued, take the knife and sever the tuber from the root. If for some reason a serand root is giving you particular problems find a way to isolate it and come back for it at a later day. It will become lonely, bored and listless making it easier to subdue and harvest.

    Eating serand raw is not an option since the meat of the tuber is quite poisonous. The individual serand should be stabbed and hung up to allow the poisonous juices to drain out. This process should take 2 to 3 days. The fluids can be used as a mild hallucinogenic or collected and poured on to your compost heap to help enrich your fertilizer.

    My friend Lucy will then make her famous Roasted Serand dish, by her tradition it's the first dish she makes when the serand are ready. Slice the serand into cubes. prepare a small synth bag with a little bit of sweet drop oil and herbs. Add the serand to the bag and shake vigorously, making sure that all of the cubes are coated evenly. Pour the whole thing onto a flat baking pan with some prepared shredded dossi meat and in into a really hot stove for about 20-30 minutes. Serve when the serand is crunchy on the outside and soft on the inside, or as Lucy does: with a creamy sauce made from yol milk and fresh spicy khel bulbs.
  • Dhaupt: mix of Gallen, Shiul, Dossi, and/or Yol meat, mixed with spices and cooked rotisserie, served on a flat bread with vegetables and “special sauce”. (a ninth world gyro)

    Pulled Yol, cooked in a tangy sauce (recipes for sauce differ by Local) served in an edible sponge cone.

    Broiled Dossi, served as a meat portion in a meal, sides depend on what's available.
  • Sauted Jiraskar belly steaks in their own juices; but it must be hunted and brought down by the diners, served with steamed Orgulous pods harvested from inside.
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