NationStates

Here's mine:
French pie
A pie similar to apple pie, but made with french fries, unions, and hot celery.

Garnash
The inside of a bread, (the fluffy part of it) with veggies inside, and is ussually served with gravy.

Ven pancakes
Similar to the french pie shape, but it has a pancake dough, and the inside it filled with heavy whipped cream with blueberry flavor, and is commonly served with warm icecream. make sure to give it some cinnamon charm to get the true vrinish experience with this.

Prawn salad
A prawn salad, which is ussually seasoned with mozzarella cheese or common spices.

Breakfast steak
A restaurant-style steak, which is seasoned with egg yolk - the liquid part. Sometimes is served with avocado toast or just sunny-side up eggs.

Vrinish omelette
A more creamy, mature version of an omelette with olives baked with it, which is seasoned with pepper and/or thyme, and egg yolk- the liquid part.

Napleton
A fruity version of baklava, seasoned with chocolate and strawberry sauces and berries.

Yes, this is another version of the article, Meal/Food recipes in your nation, since it was banned for grave-digging.

Metro Sandwich
Comprised of a full surloin steak, large handburger buns, typically with a mysterious " sauce" that contains A1, as well as lettuce, tomatoes, and onions. There are variations of this sandwich, like the swiss onion sandwich, the bacon-rich metro sandwich, etc.

Andocara Roll Sushi
Comprised of lobster, celery, and avacado.

Andocarian Burrito
Typically contains shredded lettuce, diced tomatoes, rice, and sour cream. Also contains alot more ingredients. Founded in South Andocara

Here's some more:
Breakfast burger (Nickname- Zon)
A breakfast burger, which usually has 2 deer patties, hard boiled eggs, and cooked unions also can be added. this burger can be seasoned with liquid egg yolk.

Autumn rolls
A roll similar to spring and summer rolls, with top-round beef, cooked unions, honey, and cinnamon.

Valkerie's delight
Pork loins with cranberry sauce, usually served with peas and carrots or celery/Asparagus.

Source: https://www.nationstates.net/nation=she ... id=1310590

Cold Soup (Lotao)
Soup that contains pieces of meat (usually chicken, pork or beef), potatoes, carrots, onions and additional optional ingredients. Is served cold, usually between 15-20 degrees celsius. Sometimes there are ice cubes on the soup. There is a warm/hot version of this soup (but that would make it regular soup).

Cold Noodles (Haltao)
Cold soup without the potato chunks, instead noodles made out of potato are added in.

Broth rice (Chao)
Rice steamed in cold soup broth and served with pieces of meat and vegetables (usually carrots, potatoes, turnips and beetroot)

Potato with savory sauce (Goshi)
Mashed potatoes mixed with a thick savory sauce that's made of beef, tomatoes, paprika and other vegetables and served with chunks or slices of meat (usually pork).

Egg rice (Kochi)
White rice that's fried with an egg and served with soyu, onions and tomato.

Potato sandwich (Gon Tan)
A sandwich made of bread whose dough substitutes at least 50% of the flour with potatoes. The filling contains scrambled/fried eggs, stir fry meat and at least one vegetable(usually stir fry white cabbage)

Pufferfish Sashimi (Baotal-Ishi)
Slices of raw Sherechian Pufferfish served with soyu.

Pufferfish Soup (Baotaol)
Cold noodles but replace the meat with boiled pufferfish.

Tea (Ro)
Sherechian tea tastes like jasmine green tea and is very strong, usually, the bag is placed on hot water for at least 10 minutes.

Milk tea (Rotan)
Very strong tea (bag is in hot water for at least 20 minutes mixed with a small amount of milk)

Butter tea (Ro'tso)
Very strong tea (bag is in hot water for at least 20 minutes mixed with a small chunk of butter)

Nothing here lol

Zoves
Similar to Churros, but it's like tortilla chips. Lots of cinnamon is spread and sometimes with caramel for dip instead of chocolate, and has a different type of "crunch" to it. Sometimes is served with blackberries and blueberries.

Triki
A sweet apple cider, with cinnamon apples in the mix and is drank with cinnamon sticks instead of straws for extra touch.

As an island nation, much of Ancorai’s cuisine developed around the ocean.

Smoked salmon buns

Smoked salmon buns are a traditional dish comprised of a smoked salmon paté, veggies, and seasoning, baked within a buttered brioche bun.

Scallop sandwich and koi fries 


A casual sandwich with pan seared or fried scallops, spicy mayo, veggies, served on your choice of bread. Typically serve with koi fries, which are french fries dipped in koi sauce, a popular Ancoran condiment.

Grilled stuffed Squid


Grilled squid which can be stuffed with a variety of options, typically cheese, rice, beef, etc.

Koi rice

White rice which has been thouroughly mixed with koi sauce and topped with thick cuts of smoked eel. Often served with seaweed on the side. 



Lamb Crop


From the mountains of Ancorai, this dish is comprised of lamb chops, blue potatoes, cabbage, carrots, etc. Often served in a stew or pie form.



White leg

Another mountain dish which has become a popular street food, this fried turkey leg is served with melted goat cheese drizzled on top 



Zebron
Zebra meat, Or game meat, served with unions and garlic, and sometimes hot gravy.

Zebron garnash
Garnash with zebra meat, or game meat in the middle, which is actually served with curry spices traditionally, unlike normal garnash.

Arashal - biscuits filled with fruit or fish, originally as a way to keep them from rotting.

Munganlon - Fruit stews (dishes with meat/fish and vegetables, as well as (sweet) fruit mixed in for taste)

Egg toast
A crispy toast, with a salty egg, fried toghether and is sometimes served with mayonnaise.

Pine lobster
Vrine's approach to seafood, this fried lobster has cheese stuffed inside, and is seasoned with a salty gravy, and is typically served with steak fries. This is a huge delicacy in Vrine.

Puddings: blackberry scones with bilberry jam. They are fluffy, all-butter scones served with bilberry jam and fresh clotted cream.

Romn drumsticks (Tarahn)
Fried chicken breasts dipped in a mildly spicy cheese sauce, called Romn.

Turkey taco (Vrenesh)
A delightful turkey taco filled with gravy throughout.

Bacon N' Gravy pie ( Omf-nish )
A bacon and gravy pie with nothing else special, but sometimes is seasoned with mayo.

Rice mountains (Tomlot)
Fairly big rice balls, which are ussually served with mussels or Romn.

Buscuit with Romn (Tiscuhit)
A breakfast buiscuit served with Romn. Home fries are a popular food to go with.
Yes, i am an alt of Vrine.

Proshen mix
Mashed potatoes, bacon, Cooked unions and gravy all in to one mix.

Bonenom buscuit
A sweet cracker with whipped cream inside the dough. ussually dipped in chocolate/nutella and served with gooseberries.

Lumbo Picante: Medallions of Pork Tenderloin, well marinated in spices and then grilled, with a pepper and fruit jam glaze applied towards the end. It is often served with additional fruit and pepper jam. It is the centerpiece of the "National Plate," which includes it served with fried yuca, collard greens, and sweet grilled plantain.


El Freud: Named as a joke as a play on the Tropican name for the hotdog: El Vienés (A literal translation of "Wiener" as in "from Vienna," where Sigmund Freud lived much of his life) and also references his more peculiar theories about the other kind of wiener. It is a popular street dish*, consisting of a grilled hot dog served on a bun with bacon, a sauce (the common preferred sauce varies widely by city or even neighborhood, though typically it is a competition between either Spicy Mustard, Thousand Island Dressing, American Barbecue Sauce, or Chipotle White Sauce), jalapeños and onions, and may include cheese, typically if the sauce itself is not cream-based (As the Chipotle White Sauce is).

*Vieneseros are hot dog vendors that work on the roadside and are the most common variety of street food vendor in Tropico. They Typically have 3 "Signature Dogs," (in addition to plain with packets of sauce offered to customers to put on themselves) of which the El Freud is the most Unique. The other two are the "El Yanquí" ("The American," served with the typical American "Full Suite" of Ketchup, Yellow Mustard, Onions and Relish, plus bacon) and El Polaco ("The Polish," served with onions, mustard (spicy if the vendor has it, yellow if otherwise) and relish).

Proshen hotdog (Que'n)
A popular street food, which contains turkey, and heavily spicy curry, or Romn. Ussually has alot of pepper sprinkled. Variations of this exist, including:

Chicken Que'n
Same thing but with chicken.

Mexican Que'n
Served with steak instead of turkey, and is seasoned with armingly spicy queso.

Spicy cheese Que'n
Served with american cheese, which this sauce his a "Bit" ofHoney mustard mixxed in. also is VERY spicy.

"Адаҳ (Adah), from адйос аҳйад, literally meaning "grain paste", is a buckwheat porridge that has formed the staple of the Ksutju diet for at least 1,000 years. It is so important that Адаҳ has become the generic word for porridge of any sort. Although it shares some similarities with Slavic Kasha, the two are not the same dish. Adah is traditionally made somewhat smoother than Kasha, and stiffens up quite a bit when it goes cold. In the mountainous regions of Ksutjustan, leftover Adah was traditionally allowed to cool before being left in snow to freeze into a block, which could be taken as a travel food and reheated over a fire with boiling water or milk, if it was available. Even today, dried Adah blocks are included in Ksutju Armed Forces MREs and sold as survival food. Although a huge range of toppings are in use today, traditional Adah was either left plain, sprinkled with extra salt, dusted with a healthy coating of cinnamon or both salted and dusted with cinnamon. The following recipe is for the most traditional type of Adah, mostly so I don't get angry emails from Ksutju nationalists. But feel free to experiment. Seriously, you wouldn't believe how worked up they get about porridge. They're almost as bad as Italians..."
- From an unknown travel & food website.

Serves 2
You will need:
100g toasted buckwheat groats
3 pinches of rock salt
2 tbsp butter
Enough water (enough to let it all be absorbed by the buckwheat, there should be no water left by the time you add the milk.)
400ml milk
enough cinnamon to lightly cover the finished product


1. Wash the toasted buckwheat as you would rice. Blitz rather briefly in a food processor/grind in a pestle and mortar for the authentic texture. In a medium saucepan, add the buckwheat, a tablespoon of butter, one pinch of salt and the boiling water.
2. Bring the mixture to a boil, reduce to a simmer then cover and cook for 15 minutes, or until the water is absorbed and the buckwheat is cooked and tender. Mix in the one pinch of salt and the remaining butter.
3. Add milk to the mixture and stir vigorously. Return to heat to warm up. Ladle generously into bowls and serve with another pinch of salt and a light dusting of cinnamon. If there is leftover, put it in the freezer, where it will keep for a few days. Or, if you live in the right climate, put it in a metal box and leave in the snow until frozen solid. The Ksutju traditionalists swear it makes it better, although there is no scientific evidence for this.

Fried Fish: Being an island country, it's no wonder fish is a very common and cheap food in Andronya, battered and fried, usually in coconut oil and served with spicy sauce, it's hard to walk the streets of Andronya and not find a place that serves them.

Coconut cake: Coconut cake is a popular desert, You're not Andronyan if you haven't had a slice of warm, fresh-baked coconut cake from a local bakery.

Beer: Andronyan's love their beer, even though wheat and barley are a little expensive, many Andronyans kick back in the afternoon to have a beer with their mates in the nearest bar.

A recipe for Fried Fish:
-Cut some fish filettes, make sure it has no bones, about two to three fingers wide.
-Cover in flour.
-Cover in eggwash.
-Cover in bread crumbs.
-Fry in a hot pan with oil, turn around and take out of the pan when lightly brown.
-Put in a tray so they can dry excess oil.
-Serve with any spicy sauce of your choice.
-Enjoy.

Pantan
Saghitan's International dish. Fried fish, marinated in sweet jams and sweetened with spices. Ussually served as nuggets. served with Guacamole.

Quanti
Toasted bread, Soaked and fried in melted cheese, and seasoned with salsa.

Crab lord
A giant crab, seasoned with large ammounts of pepper and "sometimes" served with halapenos.

Saghitain burrito
Contains slightly less sweet Pantan nuggets, lettuce, tomatoes, Hot unions, and pickles.

Coconut steak
Coconut seasoned steak, served with Hot unions and pickles. The steak is ussually cut in smaller bits.
As an island nation, seafood is essential to the cuisine.

Drahn pancakes
Crepes with pita bread, with mushrooms inside and seasoned with mushroom sauce. sometimes, mushrooms are switched out with other veggies.

Haselback potatoes
Thin potatoes, air fried.

Almond sticks
Sweet carrot sticks, sesasond with almonds and nuts.

Peach tart
Like pop-tart, with peach and sprinkles, with a more "cakey" flavor.

Chicken partay
Chicken with almonds for bread crumbs and is served with almonds, other nuts, and sometimes gravy.

Rellenos De Damerot: A variety of the Mexican Chile Relleno invented by Tropican Chef Carlos Damerot y Álvarez while working in Cancun. Poblano peppers, stuffed with rice, white beans, and cheese and fried.

Once y Media: A Tropican variety of the Cuban Medianoche, with the ham replaced with roast beef and the mustard replaced with thousand island dressing.

Safiloan Cuisine includes:
Fermented Seaweed Salad
Variety of fermented local seaweeds accompanied by young bamboo shoot & garlic paste sauce.
Served atop a teff injera pancake.

Red & Green Salad
A relatively modern dish, lightly massaged young Red Russian kale is topped with savory basil-cashew & yeast cream sauce, pistachio crumbs and pomegranate arils.

Spring’s Gift
This Safiloan holiday dish is made with rice, beans, and a semi-fried sausage alternative using seeded Cat’s Claw beans and hydrated yellow lentils. The mixture is wrapped in a thin sorghum-baste edible paper and then further wrapped in a large banana leaf. Historically, these were only eaten during spring, but tourists can partake whenever.

Fermented Sharknut Brie
An indigenous relative to the Tigernut-which is also grown and consumed here, sharknuts have a notable savory taste. A paste is made by grounded sharknuts, wrapped in seaweed and then left to ferment. The easy to spread “brie” is a Safiloan childhood classic and staple sandwich insert.

Mashed walnuts
Mashed Safiloan walnuts, garlic, salt and olives contribute to another memorable smear-able paste to consume with your favorite crackers.

Barbecued Watermelon & Pineapple
Exactly like it sounds.

Fried Silkworm pupae & Pomegranate wine-fed Periodical Cicadas
Safiloan cuisine is 99% vegan friendly, however on a few special holidays locals are not only permitted but encouraged to partake in the eating of certain insects. Silkworm pupae, bamboo worms, and other caterpillars and grubs are definitely high in demand in Safiloa. However, the amount of preparation and care that goes in to safeguarding periodical cicada farms is impressive. Only fed papaya, pomegranate, and watermelon leaves and leftovers, creates after 12 years, an extremely delicious cicada, which are born laced with the fruity concoction infused into their noisy little bodies. Unfortunately, insect consumption by tourists and non-citizen foreigners has been deemed illegal.

Keheen
Keheen, also known as prontotanian prawn taco, this fried corn pita dough is fried and packed with potatoes and served with prawns and garlic in the taco.

Le' diegi
A sweet, grilled dough filled with whipped creme and fruits/topping of your choice in a roll, which are put on a stick and roasted upon a campfire.

Haloe
A meat or seafood if your choice, the most popular are lobster, duck, and chicken, served swimming in a pot of halzoo sauce. it is a meaty, salty sauce that's poured upon Prontotanian bread dishes of sort.

Pita bread and french fries
At the end of the day, pita bread is the most popular condiment in all of prontotan, so kicking back at lunch time to enjoy this with some french fries really bring up the mood. Sometimes dipped in halzoo sauce.

Some people's idea of culinary taste terrifies me

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Perikuresu wrote:/skip

Last i checked you are not a moderator.

Yep, i'm back at it.
Taffle pancake (Waffle)
A circle waffle, with caramel inside, served with rasberries , blueberries, and strawberries. served with a sweet dipping sauce of your choice.

Hades' kidneys
Plate of kidneys with a crispy crust, which is seasoned with Hades' sauce, which has A1 , cranberry sauce, and extra salt. This has become popular in north america.