NationStates

Cinnamon cupcakes (Po 'neseh)
This national cupcake uses a famous herb from the mountains of South Praistan, the cinnamon herb. It is grounded into powder and poured into the batter and icing. South praistanese cupcakes are ussually really sweet and soft, and are created with caramel and cinnamon herb powder.

En Es' Sou Taco
This taco contains pickled unions, pickled carrots, pickled tomatoes, and pickled cuban pork. Seasoned with herbs. The term En Es' Sou is unknown right now. Served with french fries and mustard as a street food.

BBQ duck (Rodanavvu)
Staple of the South praistanese cuisine, ducks a a popular way to grill up happiness. Sit down to have some boneless duck legs dipped in peanut curry is a South praistanese delight to all. Accept... vegans....

Apricots are popular ingredients in the South Praistanese cuisine.

National dish - Cheesesteak
In Buctavia, it's impossible to walk a mile without seeing the ol' cheesesteak. It's VERY popular in Buctavia, so be aware it will be on every Buctavian menu. There is a Buctavian variant of it, the crab steak, where it is served with crab. Dine in, boys!

Crab toast
In Buctavia, crab is really popular, so why not treat yourself to a crab on toast? Very popular in Buctavia, served with garlic butter and herbs. It's even pretty easy to make if you have a spare crab. Just pop it in the oven and put it on the toast!

Double C
A more crunchy waffle must be cooked. But, the inside of the waffle this has raw batter in it. Ehh, for the most part. Substitute the eggs with milk and served it with a creamy, smooth whipped cream, and boom! Buctavian delight!

Zargu (National dish)
Smoked salmon is cut and bread crumbed, fried, and served with a baked egg yolk as seasoning. Served with a baked egg or veggies.

Steak with cream cheese (Gguhn)
A steak is made stuffed with creamy cheese and is seasoned with herbs and served with pita bread.

Zommoronu
A waffle is stuffed with ice cream and deep fried, then seasoned with french vanilla and cinnamon and is served with a vanilla flower (For decoration)

in the Baba Yaga region, dishes composed of candied or fried pork and beef organ meats like tripe, kidney, intestine, and other soft muscle tissues over sweet rice and spinach are eaten with beer.

in the north especially, squid, snail, cicada, and bee are all also often eaten in the morning for high protein content. gastropod, arthropod, and offal are all associated with morning food. they are highly valued by laborers, as well as mothers for gestation and milk production.

in the northern steppes where beef raising is common, a soup named sertsehutang (ser-tzeh-ou-teng) which in Sarhua (the sino-russian majority language of Ishtar) means "heart and soul soup" is often eaten by hard working people and those desiring something especially hearty. it is a thick beef broth with pulverized beef heart, blood, and brain with beets and spinach. it is also called "zutrotang" or "morning soup" due to its association with the farming family waking together and preparing meats to start the working day.

Town salad
This is sonorou's national dish. it is comprised of tomatoes, and other veggies, dipped in a town sauce, which is a tangy bbq sauce. It also also served with calamari, and the occasional ham chops. It must have tomatoes, and another veggie, but everything else is optional basically.


Sowo soup
Very similar to Koldskal, but it's served hot, and fudge replacing the biscuit. It is eaten in the winter, especially christmas.


Pig's steak
A meaty meatloaf, wrapped with ham and served on the christmas table with calimari.

Zawaz BBQ
Peruvian seal fish (Import) is marinated in apple cider, then grilled and served on a skewer. It is then served with french fries, and baked beans. This is new Monotopia's national dish, it is often eaten on holidays.

Zuzu cookies
A small sugar cookie is soaked in a hard vanilla icing, and then baked and served garnished with vanilla sprinkles and dipped in maple syrup. This is traditionally served in autumn, but tourists can drop in to eat this whenever they feel like a Monotopian cookie.

Doublet, one of the national foods of Lisander, famous in the southern cities, is a dish with rice and beans.

Let red beans rest in water overnight and then put it on a pressure cooker, with water, chopped tomatoes, onions and meat.

With the beans almost fully cooked, remove the pressure and add the rice to the pan. Do not add more pressure, let it cook the final part by itself, always stirring to mix the rice.

When the rice is ready, add milk (or cream) and mix it well before turning the fire off. It will give the dish an extra-creamy touch.

Yagshenmis

(sarhua: lamb uterus honey-rice)

this dish is associated with a popular holiday from the southern Xia Coast region. it's called Sainokyet or Hanobrad, which means "sunset flowers festival" in two of the Old Southern Dialects, though the old dialects largely yielded to Baba Yaga pronunciation during the NSF period. it was a symbol of the unified efforts of farmers and pastoralists in helping to bring fertility to the country. a large group of healthy young sheep would be ceremonially brought into the cities by pastoralist peoples alongside their finest honey, whereupon the settled farmers would present their finest rice, sargassum and sea salt collected during the previous year and stored until the festival. the sheep would be put on brass altars in the temple to the city god, and anaesthetized. a "surgeon-priest" and a group of attendants designated by the City Mothers would then perform hysterectomies on the sheep, leaving them alive and well to make wool in the future.

the young sheep would be paraded through the city alongside their proud shepherds, both adorned with dyes and jewelry, while the farmers would present them with gifts and honors throughout the weeks following the summer harvest as the sun sank in the east and the weather cooled. the intermarriage between pastoral and settled couples and other forms of social mobility was encouraged during the holiday as a celebration of change and new life. the whole city would illuminate with activity and merriment as winter set in and the harvest was stored. though it no longer has many of its old rites and religious associations, this holiday is still extremely popular throughout the southern coast country as well as the Laima lowland and the ports of the far west where many southern families migrated after the Rhean War. it is a symbol of unity and pride and is occasionally known as "Venusian Harvest Sushi" on Terra and Mars.

ingredients:
uterus of a young sheep
short grain rice
tallowtree honey (known for its distinct tangy flavor)
rice vinegar
rice bran oil
fine white pepper
dried sargassum
coconut milk
green onion
lemon grass
peanut
sea salt
nori

cook short grain rice as you normally would until sticky.
mix in with steaming rice: honey, rice vinegar, dried powdered sargassum (hijiki) and sea salt.
cut uterus in half and then into strips, removing major fat deposits.
boil and bleach meat until bright white in color similar to tripe.
batter in mix of rice flour, sea salt, honey, coconut milk, and pepper.
in rice bran oil, delicately fry the uterus as you would calamari or octopus.
while frying the meat, throw in minced green onion, lemon grass, peanut, and pepper.
place strips of fried uterus in a cross-hatched pattern over a thin bed of the aforementioned rice.
place another such bed over the meat and repeat the process until you have a cube of rice and fried meat/veggies.
cut the cube into smaller cubes and wrap each of them in strips of nori like a little wrapped gift.

these cakes would often be served adorned with tart fruits like lychee and cherry.

(National dish) Maple rice (Briddi)
Rice mixed with maple syrup, honey, and a tiny split of soyu, it is then mixed in with unions and served on a plate with veggies as Bariddi. (The most popular veggie to go with Briddi is cabbage, but you can served it with whatever you want.)

Sweet chicken (Tonii)
A chicken is roasted in a Tonmin sauce which has maple syrup, butter, and curry. It is rubbed and scrubbed around the chicken, therefore soaking in while roasted. It is served with rice, or even Briddi if it's a big dinner.

Justotopian yogurt (Yik)
Yik is a justotopian yogurt. What make it different is that it contains maple syrup, apple cider, and heated up until it is a hot temperature.

(National dish) Kiiziki (Brogodian burrito)
This a burrito where the pita bread is made with potato flour, and walnut flour. The inside of it contains beans, donkey meat, and shredded lettuce. (Note: it doesn't have to be this setup, though for a real Kiiziki but donkey meat in there)

Hasetoo (Donkey with cheese sauce)
This is a popular brogodian street food. donkey meat is cut up in cubes, and then seasoned with cheddar, mozzaralla and american cheese sauces. This is a staple throughout the country, it would be hard to forget.

Mamhe (Ginger packets)
A ginger cookie is stuffed with ginger, cinnamon, brown sugar, sugar, and a bit of crushed allmonds, which is baked slow and served with cantelope. This is the most famous dessert from El brogodio, you'll find it often on brogodian menu's.

Morning Bread (Beryl Mertūlū)
Unleavened bread-like dough wrapped around a filling of pears, honey and nuts.

Savory Bread (Beryl Sūvȧrax)
Unleavened bread-like dough wrapped around a filling of smoked fish, eggplant, and feta.

Feta Salad (Saraḟēż tṡēse-gextūnū)
Arugula, pickled vegetables, lime juice, onions, pepper, feta, oregano, and smoked fish.

Fish Pie (Nextā̇ṅı Pitṡinū)
Fried or baked bread stuffed with feta, paprika, pepper, oregano, smoked fish, onions and lime juice.

Seafood Stew (Setē Sā̇ṅıfelū)
Stew of tilapia, shrimp, crab, mussels, onions and clams, spiced heavily with lime, paprika, pepper and cumin.

Grand Tilapia (Telȧpynā̇ kraxȧ) NATIONAL DISH
Tilapia, baked in lots of olive oil, garnished with feta, paprika, pepper, onions, oregano and lime juice, served with mussels.

Stuffed Eggplant (Exerżȧn ṡtuḟrȧ)
Eggplant stuffed with feta and vegetables.

Mountain Sandwich (Sādıne Mā̇ṅxiṡeinū)
Toasted sandwich filled with pretty much anything.

Honey Cake (Gā̇ṅıke Hū̇nū)
Dense cake flavored with citrus jelly, honey and cinnamon, and garnished with fruit and spices.

Spiced Vegetable (Vexetū̇r sbixydȧ)
Thick paste of vegetable (often eggplant) with crushed nuts, preserved lemon and feta, spiced with paprika and pepper.

Pilosian Sandwich (Sādıne Pilosū)
Thin, flexible flatbread wrapped around a stuffing of vegetables, fried eggplant, onions, feta, smoked fish and/or pickles.

"Western" Breakfast (Fexmertūl Urestȧ)
Thin crepe filled with lemon jelly, honey and whipped cream. Served as dessert.

"Japanese" Rice (Orez Dżepenū)
Slab of rice topped with fried eggplant, smoked or raw fish, sliced vegetables or crab.

"European" Dinner (Fexiven Jerapū)
Fish or goat, baked and served with vegetables and cheese.

Duotonan-Style Pancakes - Pancakes, but the honey is baked into the mixture instead of added afterwards. They are also made to be extra fluffy. Often finished with lemon juice and accompanied with a tall, cold glass of lemonade.

Sticky Salmon: Salmon baked with various spices and then cooked with a sticky BBQ sauce. Either eaten with fries or veg similar to how the British have Fish and Chips.

Hot Blizzard: Spicy chicken mixed in with rice and can be eaten with practically any sauce you want. There's a big debate over what sauce is best.

Stuffed pita bread (An'chou)
Pita bread, stuffed with lettuce or leafy greens, with lettuce and tomato poured atop.

Gouda soup (Haldadai)
A soup with gouda, and either unions or brocolli. There is a heated debate weather which one is better.

Burned bacon (Bikah Bahaba)
Even though most of papuygian cuisine is vegetarian, burnt bacon is popular. Served with soyu and butter, this is a classic.

Cinnamon nuts (Haahahou)
Walnuts, cut in to circles and served with cinnamon and pineapple. This is a popular snack in papuyguay.

Beluga sandwich (Haltibo)
A sandwich consists of toasted bread, nuts, beans, and rice.

Papuygian-style noodles (Yeki)
Papuygian-style noodle ussually are served with nuts and cabbage, and are throughly mixxed with honey and garlic sauce.

Thousand Meat Stew
A stew that incorporates all the known meats in the CtarlCtarl Empire. It is both the national dish and one of the hardest dishes to make effectively.

Sea's Bounty
A lobster stuffed with seasoned shrimp, prawns, crayfish and nuggets of various types of fish.

Seven Herb Buns
Fried rolls seasoned with seven different herbs and stuffed with sauce and either meat, cheese or veggies.

Lickerfish
A very large fish either baked or fried and stuffed with ham or chicken.

Sky-Land
A chicken or turkey stuffed with bacon and blazed with bacon juice.

Fried Octopus
Exactly what it says on the tin

Holiday Cake
A cinnamon cake decorated with a lemon vanilla frosting and garnished with candied fruits. It is a traditional dish of the Winter Solstice.

Moon Shortcake

A dish that has the shape of the moon or at least a crescent moon. The shortcake is carved into a crescent and is layered with some purple cream which sandwiches the whipped cream. It’s usually served in birthday parties and celebrations but can also be served as a dessert.

Guacamole soup

Served as a soup ofc but it does have guacamole in it. It’s also served with cinnamon, lettuce leaves, and celery sticks. It’s also served with beef and pork but only a small content is added to the soup. And to top it all off: noodles.

Jelly filled bread

A bread that is filled with jelly. The jelly is usually the most popular ones such as grape jam, strawberry jam, and mango jam. The bread is always served as whole grain or wheat bread.

National dish- Steamed statue crab
The statue crab is new tiamey's national animal, so the culinary taste revolves around it, at least the seafood industry. Statue crab is either steamed or fried, and served occupied with a lemon slice, Mali-style fried bananas, and butter rice.

Tiamean cream
Timean cream is a national dish often mistaken for ice cream. This cream is made from buttermilk, sugar, cinnamon, and 1 egg. It is then fried and served with p Mali-style fried bananas (Or the native plantain)

Fry cracker
Fry crackers are crackers, which are dried, rolled in breadcrumbs, and fried. The new timean breakfast and snack industry is allmost purely fom the fry cracker, which is wildy popular, not only in restaurants but in markets too.

Xryno-egg
This is the Xrynovillean take on the classic hard-boiled egg. The egg is hard-boiled, de-shelled, marinated in lemon and a bit of lime, and are fried. The xrynovillean breakfasts are addicted to Xryno-eggs as they make a profit.

Xrynovillia wrap
Xrynovillia wraps are unions, covered in thick flour, rolled in breadcrumbs, fried, and served as balls. The ammount of thick flour varies, because Xrynovillian families all have their own recipe, Xrynovillians tend to put low ammounts of flour.

Shark chowder
You can call is Xrynoville's national dish, it's made from harvested and grilled shark meats, with unions and chowder in a soup. This is a popular dinner trend in Xrynoville as it is high in protein and is kid's delight, really.

Lime pancake
Lime pancakes are pancakes made with more lime, and stuffed with a thick lime and allmond sauce. It's widly popular in grand riga, you can see this at allmost EVERY grand riganese local breakfast diner.

Crem burm octopus
Crem burm is an octopud that's lightly grilled, pickled sweet, grilled again, and served with egg and garlic sauce. Ussually served in rings, like calimari but without are the frying. This can be seen as grand riga's national dish.

Cekch spread
In grand riga there is a taste of rye bread, so spreading allmond and peanut butter on it is a popular, cheap, and effective snack. Eat it at your local bakery in grand riga and enjoy this amazing spread.

Tough Guy Sandwich
Contains ground up rocks, a thick slab of ice, hot sauce, summer sausage and colby jack cheese on a footlong itallian bread
Moose Stew
A pound of Moose Meat, chicken broth, carrots, potatoes, and celery.

Huntmaster's Pie, or Goose Pie

A pie crust filled with Goose meat and fat, as well as Potatoes, herbs, garlic, and any sorts of fruits or vegetables the baker would like to add in

Donican flan
Donican flan is ussually made with sweetened condensed milk, more vanilla than usual, and finished with sweet lemon juice. Sometimes veterans add coffee to make it a morning staple for all people who are over-worked.

Soda chicken
Chicken drumsticks, which are marinated in soda and spices. They are then dried and rolled in breadcrumbs, fried, served with french fries and a cold, refreshing beverage (Lemonade, apple juice, soda, etc)

Vone-wurst
Vone wurst, or donican bratwurst is a wurst (sausage) spread with liverwurst spread and rolled in breadcrumbs. It's then fried and blazed with bacon juice. Just like soda chicken, it's accompanied with a cold beverage.

Conavon sandwich
Conavon sandwich is a sandwich with ham, american cheese, and scrambled eggs. But it can also be finished with unions, tomatoes, lettuce, pickles, crab, french fries, and tuna. No, eating all the ingredients at once with give any other person a heart attack

Bashi: Sushi Ingredients in a bowl, so basically a rice bowl with fish and shrimp, and a soy sauce.

Roman Cheese Sandwich: Get Two traditional roman baked pieces of bread, melt some cheese and place the bread in-between the cheese, then get some salt and salt the bread for 1 minute. then serve
Roman Style Croissantwich: Get two Croissants, get cheese, lettuce, and salt and make a Sandwich, then serve
Noble Hardened Wine Blocks: Get a wineglass-full of wine, then put into FREEZING conditions, then place a hard membrane around the frozen wine, then serve
Roman Style Salted Soup: Get a bowl, then get some salt, some flavoured soup, place the soup into the bowl, then salt it, then serve

Patagua-style paella
Pataguan paellas are fluffy, thick injeras which are stuffed with white rice, topped with shrimp and mussels, and glazed with soyu. It is sometimes served with delicate herbs and is fed to alot of people as it is very filling. This is the national dish.

Pataguan sushi roll
These sushi rolls contains nori, rice, (The usual) crispy smoked salmon, sour cream, and cabbage. It is a take on the japanese sushi roll.

Noran fish
Noran fish are big, filling fish, which are served dipped in soyu. It is served with tomatoes, It is a popular dinner in Patagua.