Cuisine of Pelaxia: Difference between revisions

[[File:Bocau de tortiella de xamón.jpg|thumb|right|Tortilla and ham sandwich]]

'''The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable''', especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago.

Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include "picadas" or “chicken and chorizo”.

==History==

Pelaxia as a territory of the Caphiria

Desserts and sweets are usually stuffed or covered with [[dulce de leche]]. The latter can be eaten alone or on top of cakes, [[alfajor]]es, panqueques ([[Crêpe|crepes]]), and pastries, or as a topping spread over [[flan de leche]]. [[Chantilly cream]] is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes.

=== El Alto de Los Picos ===

[[File:Spanish Tortilla (5845088254).jpg|thumb|right|Pelaxian tortilla|259x259px]]

This region is the one most influenced by the topography and climate. When preparing regional dishes, [[potato]]es and [[maize|corn]] or wheat are almost always used, including [[Bell pepper|peppers]], [[Squash (plant)|squashes]] and [[tomato]]es. The most celebrated dishes are [[tortilla de papa]], [[Montian Bean Stew]].

This region is known for its high consumption of beef and vegetable dishes such as [[Carne mechada]], [[Levantxian Stew]], [[Arroz Savrio]] and Gazpacho.

Levantxian Stew consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.

<gallery mode=packed>

Ropa_vieja_plato_cubano_por_excelencia_2.jpg|Carne mechada

Arroz a la valenciana (Chile).jpg|Arroz Savrio

</gallery>

=== Islas Jusonias ===

[[File:Limupoke.jpg|thumb|256x256px|A plate full of Ponna.]]