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Cuisine of Pelaxia: Difference between revisions
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[[File:Bocau de tortiella de xamón.jpg|thumb|right|Totilla and ham sandwich]] | |||
[[File: | '''Pelaxian cuisine''' is described as a cultural blending of [[Vallosi cuisine|Vallosi]] and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual personal consumption of [[beef]] has averaged 100kg and 300kg for poultry. 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”. | ||
'''Pelaxian cuisine''' is described as a cultural blending of [[Vallosi cuisine|Vallosi]] and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual consumption of [[beef]] has averaged 100kg | |||
The influence of Pelaxia's spice trade from Vallos 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. | The influence of Pelaxia's spice trade from Vallos 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. | ||
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[[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]] | [[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]] | ||
Most regions of Pelaxia are known for their | Most regions of Pelaxia are known for their chicken-oriented diet. [[Grilling|Grilled]] meat from the (barbecue) is a staple. Popular items such as ''[[Chorizo]]'' ([[pork]] [[sausage]]), ''morcilla'' ([[blood sausage]]), ''chinchulines'' ([[chitterlings]]), ''mollejas'' ([[sweetbread]]), and other parts of the animal are also enjoyed. In [[Montia]], however, [[Lamb and mutton|lamb]] and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca. | ||
[[Breading|Breaded]] and [[Frying|fried]] meats — ''[[milanesa]]s'' — are used as [[snack]]s, in [[sandwich]]es, or eaten warm with [[mashed potato]]es — ''[[purée]]''. ''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es." | [[Breading|Breaded]] and [[Frying|fried]] meats — ''[[milanesa]]s'' — are used as [[snack]]s, in [[sandwich]]es, or eaten warm with [[mashed potato]]es — ''[[purée]]''. ''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es." | ||
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==Regional differences== | ==Regional differences== | ||
Pelaxian cuisine has regional variations. '' | Pelaxian cuisine has regional variations. ''Pollito'', ''dulce de leche'', ''empanadas'', are found throughout Pelaxia. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food from [[pre-Caphirian]] times, as in the Northwest. | ||
=== North-Center Region === | === North-Center Region === | ||