Breakfasts, lunches and dinners are interchangeable for the Yib, but some morning meals are more popular than others.
Kai-ya-nonga, Eyes of the Deep The favorite native "Rest-Day" breakfast stew, made up of dozens of eyeballs, of some twenty different varieties of fish, which are gently stewed along with ground pistachio nut, terebinth oil, dried coconut flesh, and the skins of fatty fish, which gives the finished product a rich, gelatinous texture. Eaten during celebrations and feasts, once cooked and laden into hollowed gourd bowls, the thick, milky-white soup is sprinkled with sun-dried, fish shavings and flakes, which serves as the salt component, and greatly enhances the vitamin and nutrient-rich eyeball concoction. Traditionally, Kai-ya-nonga is served surrounded with small side dishes, usually featuring a plate of tiny, fiery-hot banana peppers, pickled sea-onions, mango puree, roasted pistachio nuts and a rudimentary disk of terebinth-seed flatbread.
The breakfasts of the Yib consist mainly of fish, nuts, and mortar-and-pestle pounded, underground starches. Fruits are not as popular as the geography would indicate, as many of Yibogyos fruits are poisonous and quite deadly to most pallets. The edible nuts however are quite plentiful, and often find their way into the local recipes. Cashew, pistachio, peanut, ground-nut, and coconut being the most popular varieties. Of those fruits which can be eaten, mangos, melons and bread-fruit are the most readily cultivated.
Another unique Yib recipe, Ifu bafata, involves the slow, spit-roasting of berry- fattened, guinea-pig-like, forest rats of the interior, known as Ifu. Ifu are a well-liked delicacy, in taste not unlike suckling pig, after being cooked for many hours over leaves and coals, wrapped tightly in palm-frond leaves, to keep the juices of both the rich Ifu meat, and the rodents own digested meal of berries, from oozing out of its slowly, crisping skin.
Gjum, is a thick cooked porridge of smashed, white mountain yams and reduced coconut milk, laden with thick slices of abalone, and floating, whole, hard-boiled sea-bird eggs, symbolizing and mimicking the less common and more extravagant fish-eye soup, and quite commonly served on "Pray-Day" mornings.
Crabs are often pounded into paste, and served as a salty condiment alongside Gjum, constituting a hearty, filling morning meal. Go to Comment
The tribes of Kuluumvash Glacier, the People of the White Sun, refuse to eat any cold-blooded creature, and hence, the ironically plentiful supply of marine fish is taboo to the tribesmen. In fact only two animals are included in these peoples diet, due to their ancient superstitions and myths. These two are the reindeer and owl.
Grains are rare in this terrain, but the tribes manage to grows rudimentary oats, and supplement their diet with a great assortment of wild tubers, fungi, lichens, and berries.
Stuffed Owl Stuffed with various mushrooms, tree-ears and edible lichens, wild onions, winter-turnips, and pine leaves for aroma, the gutted yet whole, carcass of the northern spotted owl is prized as the morning-food of shamans. The stuffed creature is roasted in pine needles overnight, until tender, and just falling apart by dawn. To be offered the soft-textured brains of the roasted owl by a host is a sign of great respect, for the eating of the pine-scented brains is said to impart wisdom on the eater.
Reindeer are often hunted by gangs of youths, usually women, and usually at dawn. When a kill is achieved, the first order of business is the drinking of the warm, coursing blood. A cup is passed around to all who participated in the hunt. The meat of the creature, likewise due to religious beliefs, is not eaten, only the organs, and feet harvested, the organs later dried in the white sun, and turned to jerky. The feet, hooves and all, are used to boil day-long soup-stocks, rich, from the gelatin in the reindeers feet. These are often used as foundations for various gravies and sauces. The blood that is not drank fresh during the hunt, is taken back to the tribe in doe-leather skins, then later mixed with oats, formed into patties and fried as nourishing breakfast cakes.
"Morning-Blood", a common and popular girls birth-name among the ice-hills of the Kuluumvash, derives from this aforementioned, sapphic, dawn-hunt. More so, every girl on her thirteenth birthday, must accompany such a hunt, and drink of the reindeers blood with her kin-sisters.
Turnips and acorns are popular with the Glacier Folk as well, boiled in half fresh, half sea-water, served alongside mead-braised radishes and pickled beets. Berry jams of a dozen varieties will grace every breakfast meal, as will yak butter. Go to Comment
In Russian myth, there are two Grain spirits. One to give thanks to while eating bread (the good one) and the Pan-like one, the Spirit of the greatest thing that has ever come from grain, vodka. He's a bit unruly, this one. :) They would be fun in an RP. Dueling spirits, so to speak.
I digress. I like your take on some of these spirits, and very much like the Corn-Dolly detail on the Grain Spirit.
Good work! (it must be, manfred wishes to cannibalize it into his setting..one day.) :) Go to Comment
my favorite genre, horror fantasy. Do continue this work, Moon.
Just one obvious comment: the most imperative thing in horror fantasy, or any othe horror genre, is that there are always HINTs and CLUES that speak of great evil or horror. Sounds, visuals, general creepiness are the keys. Ambience and the right atmosphere... The 'monster' almost doesn't even need to make an appearence for this type of GM'ing to be effective (and hopefully blood-curdling), not until its LEAST expected. Fantasy horror, as Moon says is difficult to pull off well. I for one will stay tuned for the rest of this post! Go to Comment
Wow! I didn't see this one, until Cheka just voted on it. Regardless of the sound and heat science involved, it's great! And the first time my players hear that sound (if I get it just right) they will freak!
Thanks for the instant encounter for next session!! Go to Comment