What are the main foodstuffs of your nation?

[Bratoslovoukia]

What are the main foodstuffs of you nations? Please describe why it is popular and it's composition.

[Maraque]

Tsvarchivan Factbook.

Food

Tsvarchivan cuisine is pescetarian - meaning it excludes all kinds of meat except fish and shellfish. Tsvarchivan cuisine takes it a step further and abstains entirely from animal based products, so eggs, milk, and anything else that has an animal byproduct and component is not used. Of course with the arrival of immigrants some 300 years ago cuisine in Tsvarchi has become more varied and diverse, including adapting foreign foods to Tsvarchivan standards, and vice versa.

Tsvarchivan cuisine is known for being rich and flavorful, utilizing liberal amounts of spices and seasonings, as well as having the notable trait of generally being steamed - frying and grilling is virtually unknown in Tsvarchivan cuisine. Some types of fish - like mahi-mahi and salmon - are grilled on occasion, and sauce is never poured directly on any food, but is placed in a small bowl for dipping.

There are types of aquatic animals which are forbidden from being fished - namely sharks, dolphins, turtles, and whales. All others are free to be fished and consumed.

Many Tsvarchivan dishes are over brown rice - eel, salmon, mahi-mahi, crab, tuna, and flounder are popular. When not over rice, it is usually always accompanied by it on the side, with an alternative being some kind of vegetable - green beans, asparagus, broccoli, just to name a few. Foreign cuisine has also had a tremendous impact on Tsvarchivan cuisine, with many vegetarian Indian dishes becoming quite popular in Tsvarchi in more recent years, as well as varied Middle Eastern foods such as shawarma - adapted to Tsvarchivan dietary needs by substituting meat for fish.

[Dagnia]

Meats: Lamb, chicken, beef, fish (primarily tuna and sardines)
Bred/Cereal: Couscous, wheat bread, rice, corn
Vegetable: Cabbage, lettuce, asparagus, broccoli
Fruit: Berries, dates, gourds

[Maraque]

Oh, and common fruits include mango, nectarines, cantaloupe, pineapple, and strawberries.

[Bratoslovoukia]

Bratoslovoukian Cuisine is highly carnivorous and vegetables, aside from starches and grains are rarely consumed. Bison, whose population in Bratoslovoukia numbers approximately near 5 billion, is hunted for meat for the wealthy. The poor usually consume chickens and geese for food as apposed to bison meat and beef and pork. Rhinoceros meat is a luxury wildly popular amongst the exorbitantly wealthy few. The only fruit consumed are ice kumquats and boysenberries. Pineapple is Rhinoceros meat's equivalent among the wealthy in terms of fruit.

[Alaois De Lacy]

Meats: Pork, Mutton, some Beef (poor people eat beef)
Dairy: Soft cheeses, Yogurts
Bred/Cereal: White Bread, in a variety of textures and shapes.
Vegetable: carrots, peas
Fruit: Berries, Melons, Apples
other: Soups. Hundreds of types of soups!
Beverages: Tea, Coffee, Wine, Ale, Ginger Ale, Brandy, Rum
Desserts: Fruit Pie, Cake, Puddings

[Alogachia]

Apples. Grass. Carrots. Various miscellaneous ruffiage.

[Vallermoore]

Bread, various fishes and forms of meet, carrots,lettuce and other vegtables.

[Ewa beach]

Cuisine:
Modern Ewacian cuisine is a fusion of many cuisines brought by multiethnic immigrants to the islands, particularly of Hawaiian, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Ewa Beach.

Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni noodles and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu'au favorite, kalua pig.

Modern cuisine may also include a style of cuisine that has emerged over the past two decades, now known as Ewacian regional cuisine or Ewacian Regional Cuisine (Abbreviated as ERC).

Vegetables, Fruits & Nuts

Taro
Breadfruit
Candle Nut
Coconut
Polynesian Arrowroot
Haupia
Ki
Winged Beans
Jicama

Meat

Pork
The Hormel company's canned meat product Spam has been highly popular in Ewa Beach for decades. Ewacians are the largest consumers of Spam in the region. Spam became an important source of protein for locals after fishing around the Islands was prohibited during the First Judean World War. In 2005, Ewacians consumed more than fifty million cans of Spam.

Spam is used in local dishes in a variety of ways, most commonly fried and served with rice. In breakfast, fried eggs are often served together. Spam can also be wrapped in ti and roasted, skewered and deep fried, or stir-fried with cabbage. It is added to saimin or fried rice, mashed with tofu, or served with cold sōmen or baked macaroni and cheese. It is also used in chutney for pupu, in sandwich with mayonnaise, or baked with guava jelly. Spam musubi, a slice of sweet and salty marinated Spam tied to a cake of rice with a strip of nori, is very popular as a snack in Ewa Beach. Spam musubi is served in sushi restaurants in Ewa Beach, having become popular in the 1960s.

Beef
In the 19th century, Ronald Plews brought over cowboys to train the Ewacians in cattle ranching. The Ewacian cowboys came to be called paniolos. Cattle ranching grew rapidly for the next one hundred years. In 1960, half of the land in Ewa Beach was devoted to ranching for beef export, but by 1990 the number had shrunk to 25 percent. The paniolos chewed pipikaula ("beef rope"), a salted and dried beef that resembles beef jerky. Pipikaula would usually be broiled before serving. With the influence of Asian cooking, beef strips are commonly marinated in soy sauce. When beef is dried in the sun, a screened box is traditionally used to keep the meat from dust and flies. Dried meat could often be found as a relish or appetizer at a lū‘au.

Fish & Seafood

Tuna is the most important fish in Ewacian cuisine. Varieties include the skipjack tuna (aku), the yellowfin tuna (ahi), and the albacore tuna (tombo). Ahi in particular has a long history, since ancient Ewacians used it on long ocean voyages because it is well preserved when salted and dried. A large portion of the local tuna fishery goes to Solm to be sold.

The Judean blue marlin (kajiki) is barbecued or grilled, but should not be overcooked due to its very low fat content. The broadbill swordfish (shutome), popular and shipped all over the regioon, is high in fat and its steaks may be grilled, broiled, or used in stir-fries. The groupers (hapuu) are most often steamed. The red snapper (onaga) is steamed, poached, or baked. The pink snapper (opakapaka) has a higher fat, and is steamed or baked, served with a light sauce. The Wahoo (ono) is grilled or sautéed, and the dolphin fish (mahimahi) is usually cut into steaks and fried or grilled. The moonfish (opah) is used for broiling, smoking, or making sashimi.

Spices

Showing the island's Asian influence, Teriyaki has become the most popular way of treating meats, including Spam.. Other common Asian spices include Five-spice powder and Char siu from China, Wasabi and Shoyu (Soy sauce) from Japan, and Bagoong from the Philippines. Types of spices endemic to Ewacian cuisine include Huli-huli sauce and Chili pepper water.

Common Dishes include, yet are not limited to:
Plate Lunch
Kalua Pig
Spam Musubi
Adobo
Lomi Salmon
Poke
Shave Ice