Food recipes in your nation

[Kivoas]

Kivoasians Traditional Food Tourist recommend to try.

1. Smoked Shark Efi Sufaye and Sugar-Cane White Rice
The quintessential Kivoasians food; in its homeland the craft of making this local specialty has been passed down from generation to generation. The meal is comprised of smoked shark filets and smoked chicken breast with onions, garlic and spices, served with a sweet sauce of sugar cane (cassava).

2. Slow-Cooked Mint Mustard Smoked Alligator Stew: Alligator Meat sliced and fried until deep golden brown alongside tender fennel roots at just over 100ºF, then dusted generously across all sides with red pepper flakes. 3 12oz cans reduced sodium tomato juice 1/2 teaspoon salt pork or lamb ribs cooked tossed alongside 4 scallions chopped Green onion roasted potatoes sautéed Mushrooms sliced Sauteed shrimp rinds prepared fresh Thigh slabs grilled salmon enchiladas sizzled rice crispy pickled gingerbread squares wrapped around pineapple garnished each bite.

3. Smoked Apples and Honey Roasted Nuts with Breaded Garlic Coconut Bear Meat & Flour Tortilla Tacos: Sweet-tart Granny Smith apples smoked in the oven with thyme and Nuts with a drizzle of honey, tossed with a blend of toasted almonds and cashews, sprinkled with red chile flakes. The corn tortilla taco shell to hold the seasoned Bear Meat, onions, Garlic, sprinkled with coconut flakes, Smoked Apples with drizzled honey covered in thyme and toasted almonds and cashews,, a dab of Garlic Coconut sauce and an added dose of fresh herbs.

4. Kivoasians Souther-Style Garlic Lemon pepper Chicken & Coconut Salmon: Sweet and savory slow Coconut Salmon over medium-low heat with fresh thyme sprinkled with a little Coconut flakes and freshly ground black pepper. The Chicken is seasoned with smoked paprika, lemon pepper, fresh thyme, parsley, nutmeg, lemon zest, sea salt and a dash of ground black pepper.

5. Marinated Mountain Lamb meat & Salad: Mountain Lamb Thighs grilled over an open fire slowly seasoned with a mixture of soy sauce, ginger and garlic, then marinated in a soy sauce and lemon juice. This dish is usually served with a side of french fries or salad.

6. Fried Rosemary & Onions: Fried onions and the traditional savory herbs of thyme, oregano, garlic and rosemary.

7. Garlic Shrimp Bintang: Shrimp cut into rounds and battered in a crisp, spicy breading of flour, parmesan cheese, garlic, basil, and spices before frying in a skillet with the bintang (Indonesian beer) and coconut milk sauce.

8. Smoked Pork Jowl with Garlic pickles: Slow Cooked pork Jowl is served with a side of Garlic pickles, Garlic and Chili Fried Rice.

11. Breaded Pepper Lemon Rabbit & Chicken Taco: Chicken cooked in the tandoori oven with spices and lemon then marinated with garlic, lemon juice, olive oil, and fresh rosemary. Taco is prepared by hand.

[Sanvolandia]

Akërijaki
A shrimp tail that is cooked above fire while being drizzled with soy sauce. Enjoyed as a side with steak or chicken. Commonly eaten at restaurants and not at home

Kiwa
Condensed milk Blended with kiwi,Alcoholic version also available. Commonly drank during new years eve or at beaches

Agori
A dessert made with stuffed flatbread containing sweet fillings (chocolate,coconut,etc),Commonly served at birthday parties or by street vendors. Savoury versions are less common but also available in some areas of Sanvolandia.

Azekari
Biscuits made from Milk & coconut powder,Commonly eaten on Christmas or sold by street vendors

Morseve

Baked donut-shaped pastry topped with fruits,Commonly eaten on New years

Saterikati

A salad with onion & tomato slices,olives,garlic seasoning,and tuna

That's all I could think of,might add some more soon.

[United cacti of Estaban]

Traditional Estabanian Recipes (Or at least a small selection)

Konokes
Endemic to the southwestern UCE, the tangy and savory Konoke is a verifiable Estabanian classic, often eaten for lunch or dinner. It is usually eaten with a small serving of rice, although is never mixed with it.

Recipe:
Take 4-6 ounces of a lean cut of beef, or if vegan, a firm or very firm variety of tofu. Cut into thick slices, add a small amount of cooking oil to a stove top skillet, and cook until tender and browned. Remove the beef when finished, and put aside the remaining liquid for use in the suace. Next, saute, peppers, onions, cabbage or bok choi, and cucumbers or zuchinni, seasoned with salt , garlic, turmeric, and chili powder. To make the sauce, mix the beef liquid previously set aside, Estabanian pepper slurry (homeade or prepackaged), Opotis-Mokes broth (briny whole fish broth endemic to the southern and westen UCE, usually sold prepackaged),qosinis (Estabanian brown rice wine), and a small amount of sugar in a large sauce pan, simmering slowly for a long period of time, until reduced into a thick, highly flavorful liquid. Add broth as needed to retain the desired vicosity. Once all components of the dish are prepared, mix the meat, vegetables, and suace into a bowl, mixing until both the vegetables and meat are coated in the sauce. There should be an eqaul proportion of meat and vegetables, both fully coated in the sauce.

Rinas Qos
Literally "Pepper Rice", Rinas Qos is a spicy and highly flavorful rice dish, most often eaten for lunch. Its popular all over the UCE and other Cactar nations, and is one of the oldest dishes in Estabanian cuisine, originating just before the Great Expansion (3300 BC), in the Peyote culture.

Recipe:
Boil rice, preferably an Estabanian cultivar (often long grain, non-sticky brown rice), although any rice will do. Next mix Estabanian Pepper slurry, chopped onions, finely chopped or ground nuts or seeds (Most often peanuts, pine nuts, or pistachios), turmeric, horseradish, pepper, and a small portion of water, into a thick paste. Mix this paste with the rice, until all grains are fully coated. Finally, top with choped fresh peppers (preferbaly a mix of bell peppers and chilies) and herbs.

Rohe Rosə
Rohe Rosə, translated to "pink drop" or "pink pouch", is the UCE's most popular desert food, originally sold by street vendors in the northwestern UCE, although later spread to the rest of the country. Its most popular in spring and summer, when the ingredients for the filling are most fresh.

Recipe: For the dough, boil rice until soft, mix with powdered sugar, and pound the mixture until pasty and semi-solid, yet springy and moldable (somewhat similar to mochi, but softer). Next take fresh prickly pear, zucchini blossom, agave, strawberry, melon, and rhubarb, chop each into small pieces, and then mash the mixture until its roughly half liquids and half solids. Place a liberal heaping of the mixture in the middle of a 7-8 inch circle of flat dough, followed by folding and closing the dough at the top, so the desert resembles a large raindrop or drop of water. This dish is best served cold.

Tiros
A popular and easy dish, Tiros originated as a military ration in the elite "Hill Guards" unit of the Estabanian military, perfect for a quick meal on the harsh far eastern plateaus that form the natural border between the UCE and their (former) plateau bound enemies. It is still most popular in Schlumbergera, the eastern state of the UCE, although it has spread to most major cities as a popular street food.

Recipe: Take a desired amount of boiled rice and an/some egg(s)(the ratio is usually one egg per cup of rice), crack the egg(s) and mix thoroughly until all the rice is coated thoroughly in egg, as to form something analogous to a clumpy paste. Next, on a very hot, flat skillet, spread 1-2 tablespoons of a 3/4 oil (peanut or sunflower oil preferred) 1/4 qosinis (Brown rice wine) mixture on the skillet, followed by quickly spreading the rice-egg conglomerate into two flat, half inch thick circles. Let these cook until solid and moist, but not browned. Next, take chopped eggplant, zucchini, or other squash, mashed chickpeas or green peas, and some variety of leafy greens, and place them on top of one of the rice disks, and then place the other rice disk on top, making a sandwich like construction. Next, cook both sides until lightly browned and crispy. This may be served with dipping sauce, usually a mix of qosinis, opotis-mokes broth, and, in most modern places, mayo.

[Bayshire]

Bayshire Fried Rice

Ingredients
10 ounces diced pork (or substitute)
1/2 cup rice vinegar
1 cup soy sauce
2 eggs
1 cup diced carrot (optional)
1/2 cup green onion
2 cups white or red rice
Pineapple juice to taste


Step 1
Cook rice, leaning slightly firm and set aside

Step 2
Fry the pork, carrot, and green onion until the carrots are soft and the pork is golden brown.

Step 3
Add the eggs, scramble them in the pork and vegetables

Step 4
Add the rice to the pan

Step 5
Mix together the soy sauce, rice vinegar, and pineapple juice until the rice is coated, and serve hot.