Cooking with Wild Game: Volume 21 [Complete] by EDA
Author:EDA
Language: eng
Format: epub
3
âThese are the three dishes I have created,â Timalo announced triumphantly as a new set of platters were carried into the space between the tables one by one. âThis is a black fuwano soup, these are black fuwano dumplings, and lastly, these vegetables pickled in white mamaria vinegar.â
âAh, how terribly interesting.â
Thanks to Roy, the awkward feeling in the air that Varkas had created had been completely cleared away. The folks from Banarm stared at the dishes carrying Timaloâs cooking with great interest. Reina and Sheera Ruu were scrutinizing them as well, with deadly serious gazes.
For his soup dish, Timalo seemed to have thrown the black fuwano straight on in, creating a thick dark-gray stew. The fact that it looked a bit like muddy water definitely wasnât a positive, but fortunately it had a wonderful aroma. It seemed he had used some spicy herbs from Sym, as well as some sort of seafood.
As for the dumpling dish, it involved boiling the black fuwano dumplings with meat and vegetables and serving them together. The dumplings were around the same size as ping pong balls, and sure enough, were dark gray as well. The meat used was thin slices of karon, and as for the vegetables, I could at least pick out the paprika-like ma pula and taro-like ma gigo. Everything in the dish was covered in a creamy white broth.
Then you had the pickled dish, with a variety of vegetables thickly coated in a translucent liquid. I made out the zucchini-like chan, carrot-like nenon, cabbage-like tino, and daikon-like sheema in the dish.
âHmm. So you mixed the fuwano flour in directly?â the plump member of the envoy group asked as he peered into the soup dish being served to him by a page with great curiosity. He seemed as if he was about to lean forward and start sniffing it at any moment. âIt certainly is novel, using the fuwano as-is rather than baking or boiling it. I cannot even begin to imagine how it will taste.â
âWell then, shall we give it a try?â Welhide chimed in, and the three members of the Banarm group moved to taste the soup.
Their reactions were really varied. Welhide lightly knitted his brow, the older manâs eyes shot open wide, and the plump fellow broke out in a wide grin.
âThis...certainly is a difficult taste to describe...â
âYes. I find it quite surprising.â
âStill, itâs rather good, isnât it?â
They must not have been as accustomed to complex flavors as the nobles of Genos. Wanting to get some insight into their surprise, I went ahead and tried a bit of the soup myself.
The first thing that hit me was a tingling spiciness. He had undoubtedly used chitt seeds and at least two kinds of herbs. I could sense a hint of sourness too.
The seafood scent I had picked up seemed to be coming from a type of crustacean called a maroll, which were akin to sweet shrimp. Whether he had gotten a stock from them or had mashed them into a
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