Gastronomy of Anteria

Anteria is home to many different and diverse types of food. The following are lists of different food items located throughout the world by breakfast, lunch, dinner, desert, and beverages.

Breakfast

List of popular breakfast foods in Anteria

Food	Description	Usual ingredients	Popular in
Aanerjo	Small amount of oil and spices like peppers and chillies are added to eggs (whole or just whites), which is then homogenised and put on a heated pan with warm oil. Over the egg mix, a thin bread called Rajo is put and cooked. It is later rolled up and some filling, usually sprouts, cooked oats and spiced rice is filled in.	Eggs Oil Bread Filling	Aziallis Nerany Viha
Dajino	It is a curd based item which is very popular, especially in the summer. Small amounts of boiled rice, some sprouts and some cooked oats are added to thick curd (Perago) which is later thinned down a little (Majigo) and spices like pepper and paprika are added.	Cold Curd Boiled Rice Sprouts Oats Spices	Aziallis Viha
Svarevzo	A round, very thin pita bread (called Ureddo and made out of wheat) is cooked on a pan with oil. A filling usually of spicy mashed cottage cheese or mashed potatoes or cut carrots and boiled beans is filled in and the bread is sealed and cooked a little more on a dry hot pan.	Ureddo bread Oil Filling	Aziallis Nerany Viha
Cheluvzo	Very similar to Svarevzo, Cheluvzo is also a sealed, cooked thin pita bread with filling, but the bread, called the Nandio is made out of rice flour and is often filled with mashed chicken and gravy beans, cooked on an oily pan.	Nandio bread Oil Filling	Aziallis Viha
Varelto	It is a sweet Vanilla custard filled baked bun. It is made out of a pit bun called Mayido Bun, which is usally made in bulk at home. It is filled with hot, sweet milk based Vanilla custard, and often some chocolate shavings or cinnamon powder is added to it. It is usually given to children for breakfast before school.	Mayido Bun Vanila Custard Additives	Aziallis Viha
Aazhgo	It is batter made out of sugar, flour and egg with some Vanilla and cinnamon. The batter is either consumed by mixing it to milk or is cooked into thin pancake like entities call Aazhello. It is consumed with some honey or cinnamon sweet sauce.	Flour Milk Sugar Vanilla Sweet Spices Honey	Aziallis Viha
Suejo	It is just flour added to sweetened milk and cooked for some time. People often add some cooked oats or bran, but even without cereals, it is quite wholesome. It is very popular, especially with Kids and is often given as a "no-tantrums" breakfast before school. It is warm, sweet, liquid and easy to slurp. It is also given to people who are sick, as it is not very hard on the stomach and gives energy. Often Vanilla and Cinnamon are added to give it more taste.	Flour Milk Sugar Additives	Aziallis Viha
Eingewickelt	This a pretty popular breakfast in Cordomonivence,mainly on its most southern states.This food is usually prepared with corn dough or more recently,rice stuffed with meat and vegetables whose are later wrapped in corn leaves or aluminium,then they are cooked in water or steamed.They use to have salty-like taste and are usually filled with sauces to make them taste better.	Eggs Meat Vegetables Corn dough or rice Corn leaves Sauces	Cordomonivence
Kuta	Biscuits made from stale bread and leftover spices using an egg-based sauce as dip.	Bread Paprika Cayenne Cinnamon Kuta sauce	Nerany
Dzantak	Heated rice porridge usually eaten with sour soy sauce. More modern versions have included vegetables.	Porridge Sweet soy sauce	Gabrielland
Mar	Barley bread usually ground with various flavors within the dough.	Barley Vanilla Chocolate	Gabrielland

Lunch

List of popular lunch foods in Anteria

Food	Description	Usual ingredients	Popular in
Daareo	It is rice cooked under pressure along with beans, carrots, soyabean, cottage cheese, meat (usually marinated chicken) spices and other vegetables. It is delicious and spicy and nutritious and is often consumed during lunch time as it is very easy to cook. It can be eaten with or without an accompanying gravy, soup or stew. It is often the go-to "Take it to Office" meal and is also made to use up leftovers.	Rice Vegetables Meat Spices Cottage Cheese Soya	Aziallis Viha
Ternera Bávera	Seasoned thin slice of veal, breaded and fried in oil or butter, remniscent of Schnitzel, served with Mezcla Montillana (black beans, rice, fried peppers, bacon and corn flour), along with a tomato and caramelized onion salad, often served along with curly potato fries. This dish is widely believed to have been brought by German Morrawian immigrants to Montilla in the early 20th century.	Veal Oil or Butter Breading Pepper Salt	Montilla
Parsan-Braten	This lunch recipe is pretty popular across all Cordomonivence,specially on the special holidays.Its usually prepared by seasoning the pork in beer, sour orange juice, vegetables, herbs and spices, and then cooking the pork covered with corn leaves in a clay oven, which gives the pork a special flavor that you will not achieve by preparing it in a conventional oven.Its usually served along boiled potatoes, rice,salads and spices.	Pork meat Beer Orange juice Vegetables Salt Spices	Cordomonivence
Gefülltes Schweinefleisch	This lunch recipe is pretty popular across all Cordomonivence and other countries and its more usual to make it on holidays or special days.Its usually prepared by extracting and putting away the meat of a pork,trying not to break the skin and leaving the head intact.The meat that was extracted is marinated with vegetables.Once the meat is marinated, we proceed to prepare the filling, which consists of: peas, lard and finely chopped onion. All this is fried in a pan (pot) adding the minced and marinated meat.Then the pork is stuff with the filling and additional rice,after that,the pork is cooked in the oven for 2 hours and later reducing the heat for another hour.Once the pork is cooked, its usually served with corn cake.Before getting cooked,the pork is also usually covered with salt to get a better taste.	Pork Vegetables Rice Lard Salt	Cordomonivence
Tanjidzi	Chicken leg spiced with hot sauce and sweet tomato, usually eaten with rice.	Chicken Hot sauce Tomato Rice	Gabrielland
Topek	Flat bread, usually filled with meat and vegetables	Flour Yeast Water	Abjekistan
Zagyil	Vegetable stir fry, includes a variety of vegetables seasoned with sour sauce.	Vegetables Sour Sauce	Gabrielland
Weinfleisch	Mashed potatoes with rough-cut chunks of stewed beef or lamb, marinated in wine and with a gravy over the mash, accompanied by fermented cabbage (sauerkraut). Vegetables are cooked separately, usually roasted or fried, and served in a separate dish with the beans. The dish is not usually served due to the meat having to be marinated.	Potatoes Beef or Lamb> Wine Gravy Vegetables Beans Cabbage	Kalmatium

Dinner

List of popular dinner foods in Anteria

Food	Description	Usual ingredients	Popular in
Goulash	A liquidy stew, originally made for shepherds tending fields in the 1500s. The stew can be made in variety of ways, however must keep the same few ingredients. You can have beef, lamb, pork and chicken as the most common varients of goulash	Onions Pepper Paprika beef parsley	Lyonheimer
Ardzam Bakhdun	Beef and ox meat slowly cooked with a rich mixture of spices until the liquid condenses.	Beef ox All the spices	Gabrielland
Streffi	A Beer-based stew made of a horse, often served with baked potatoes and carrots. Sometimes the Horse meat is replaced with beef or Chicken.	Horse Meat Tomato Potato Carrots (white) Beer Pepper Salt Olive Oil Chicken Beef	Kentalis

Dessert

List of popular dessert foods in Anteria

Food	Description	Usual ingredients	Popular in
Kichkintoylar	Deep fried thin dough rolls sprinkled with sugar	Flour Yeast Sugar	Abjekistan
Ineyio	Small sponge cakes which are spherical in shape called Iyano (Iyanop in plural) are made and then tossed into an open vessel with warm flavoured caramelised sugar syrup called Jegao. The sponge cakes are allowed to absorb a much syrup as they can and then are removed. Usually, three of those cakes are served along with some more syrup. It's supposed to be eaten with hand and make a mess, as Ineyio has roots in the word "mess" and "fun".	Iyano Jegao Flavouring	Aziallis Viha
Eilet	A sweet bread loaf lathered in a traditional Neranian syrup.	Eilet loaf Cinnamon Kedida	Nerany Viha
Meŵah	A famous dessert from Bwinuengdé, northwest Ganji. The name comes from the bwinu language meaning "Lion". It's a well-known dessert in the rastafari community. It's made of cannabis leaves, honey, cream and homemade white bread.	Cannabis Honey Whip cream Bread	Ganji Islands
Somlói Galuska	The Somló dumplings in the most famous Lyonheimerish confectionery formulations. It is made from sponge cake dough with chocolate sauce and whipped cream decoration.	Lyonheimer, Thrismari, Thaudia, Meredonne
Ki'ist∫a (Kee-eest-cha)	A spicy, traditional chocolate and vanilla layer cake made with Chocolate and Vanilla frosting, a lot of cinnamon, butter, flour, sugar, and eggs. Ki'ist∫a is baked at 350 degrees. It is a Kistolian tradition to put extra cinnamon, as well as a star made with red vanilla frosting on top. It is named after the 2 words. Ki, which means spicy, and Ist∫a means cake.	White Sugar Butter Flour Vanilla Frosting Chocolate Frosting Cinnamon Eggs	Kistolia

Beverages

  Alcoholic

List of popular drinks in Anteria

Food	Description	Usual ingredients	Popular in
Vin Arcano	Vin Arcano is a ruby-coloured variety of wine produced in the Arcano region of Corserania, containing about 15–20% alcohol by volume, varying from brand to brand. Arcano was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve its drier versions chilled with Bianco, Naire, Rochetendre, and other spicy cheeses, with fruits or pastries, and the sweeter is served at room temperature as a dessert wine. Vin Arcano is often exported as a luxury good, with the most established brands being quite expensive abroad, but the wine itself is easy to afford in Galeteri.	Grapes Sugar	Galeteri
Tsezano	It is a very famous Azillian wine made by fermenting Sweet Oranges with several beets of sugar. It is a wine which comes from Orine in Kernintel and is fermented in oak wine barrels specially made for creating wine. The wine has a sweet taste with a slight tangy hint and aftertaste. Tsezano Oriniara is the most exported wine in Aziallis, Tsezano, in general, being the highest exported kind. It doesn't make one very high. And is often used to celebrate very happy moments or events. It is often used as a status symbol as well.	Sweet Oranges Sugar	Aziallis Nerany Viha
Zhelardeo	It is a slightly cheaper, more commonly available, more frequently consumed wine. It is usually available at fancy dinners, weddings, gatherings and several public events. It is the most widely consumed wine domestically in Aziallis, used as "celebratory, but not that celebratory" beverage. It is often given to Students graduating from High School as their "First Drink" on Farewells. It is a sweet grape drink known for it's aftertaste and the long lasting happy, "dreamy" trance-like feeling it gives after consumption.	Grape Sugar	Aziallis
Beressa	It is a very low alcohol percentage alcoholic beverage made by fermenting lactose from milk. It is usually given as a starter to children who have recently crossed the Age of Majority for Alcohol consumption. It is not very popular among young adults. But new parents often consume it to deal with anxiety and is also used in later stages of alcohol addiction rehabilitation. The more modern versions come with different added flavours as well, as this beverage doesn't have any bold taste of it's own.	Milk Sugar Water Flavour	Aziallis
Verzaase	It is a sweet tasking alcoholic beverage made by fermenting apples and honey. This beverage is also very low on alcohol percentage and does not have more than 17% alcohol with the minimum being 7%. It is widely known for it's sweet taste and is often consumed by beginners and by adults at parties to celebrate but not get too drunk. The sweet taste and the warm feeling it induces makes it very famous in Triminoska.	Honey Apples Sugar	Aziallis
Kwanjani	Kwanjani is a strong and sour alcoholic beverage made out of dried cannabis leaves (ganja leaves), lime and strong ginger. It was created about 200 years ago in Banton Island. Since then, it has been used in many big celebrations, like weddings, New Years, birthdays and the Hamilton Day. Kwanjani is made by adding hot water in a barrel and then adding dry (sometimes fresh) cannabis leaves. It's supposed to stay in a closed room for about 2 weeks. After 2 weeks you add the lime, the ginger, and let it stay for another 2 weeks. After that it's ready to be consumed. The most famous Kwanjani brands are the "Hamilton" and "Lokombo". It is usually enjoyed with chicken wings and it can be used as a medicine to nausea.	Water Cannabis Lime Ginger	Ganji Islands
Şıkarankh	Twice-distilled Grape and anise alcoholic drink, really popular in western Abjekistan. Its alcohol percentage varies between 45 and 50 %.	Anise Grapes	Abjekistan
Iyngaa	Fermented drink made using grapes and spices, with vanilla as a flavour infuser. It originated with the jungle tribes on the coast of Kalmatium and has a sweet, smoky and bitter flavor, known for causing violent stomachaches, which usually afflict new drinkers. Typically enjoyed with seafood.	Anise Cinnamon Grapes Vanilla Honey	Kalmatium
Kwezare	It is an indegeneous beer from Aziallis which fell out of consumption for nearly 500 years and has now resurfaced back. It is made out of Rice, Wheat, Barley and Rye. It used to be made by wives using a mix of old breads and fresh ground cereals at their homes itself to drink along with their husbands in the evening. It is very heavy and is consumed by people to get smashed on Friday nights after work. It is not very good tasting and is considered to be an "acquired taste", which is also considered to be the reason as to why it fell out of use. But these days it is very commonly consumed by younger adults and is commonly available in clubs and bars. It is known for it's instantly hard-hitting high that wears off quite soon.	Wheat Rice Barley Rye	Aziallis
Byanengo	It is a milk based alcoholic beverage, unlike other alcohols. It is closer to a hallucinogenic than an alcohol. Fermented berries, Saps of certain plants, crushed leaves of Cannabis (Khabizo) and Beyago are mixed together, fermented and dried to a semi-liquid paste. This powder is then added to cold milk sweetened with honey. It is consumed only during the Manreyaga Festival and on the Day of the Revolution. It is lightly hallucinogenic and has very little alcohol.	Milk Berries Saps Cannabis Beyago	Aziallis
Shkatishp	It is the most widely consumed beverage in all of Aziallis and is the most widely exported beverage too. It is a very cool, frooti, water-soda based drink which is consumed by people of all ages. It is a drink which originated in Fraankoiva and used to be only apple or grape flavoured, but now comes in all sorts of flavours. It is known for it's bubbliness and the cool, sweet taste. "Skatipska" is the largest Azillian Beverage manufacturing company and it had made it's fortune manufacturing and exporting Shkatishp. Shkatishp is so famous that people celebrate "Shkatiparno" or the "First Taste of Shkatishp" of their new babies where the child is made to taste the drink for the first time. It is widely made in homes in sub-urban and rural areas, but is often just bought from the store in cities.	Soda Water Sugar Flavour	Aziallis
Guaragas	Traditional soft drink made of sugarcane juice mixed with carbonated water, it is widely believed to have originated in the 1910s, but was popularized after the start of industrialized production in 1962 by the newly-collectivized Embotelladora San Francisco on behalf of the revolutionary government after a surplus harvest of sugarcane crop. It is often nicknamed "Franciscano" and "Verdugo" by Montillans, although the official brand name is Guaragas.	Sugarcane juice Carbonated water	Montilla
Jikkano	It is an Aarovi drink and is a very simplistic one. It is sweet-salted lemonade. It is made by cutting lemons and juicing them and then mixing the lemon juice into sugar water and mixing. It is very widely used as a welcome drink for guests and an after-play drink for children in the evening.	Lemon Water Sugar	Aziallis
Ilkavako	It is a very re-freshing drink made using aloe vera (Ileko), a famous algae called Chlorella (Kvaleio), mint (Varkho) and lemon (Jinninko). It is very refreshing and is a famous summer chiller. But more than a summer chiller, it is used as a post-hangover, hangover treatment drink. Because of it's constituents, especially lemon and chlorella, this drink helps with hangovers and makes them go away very soon. The refreshing taste and anti-headache properties also help a person with migraine or headaches feel much better and relaxed.	Aloe Vera Mint Chlorella Lemon Water	Aziallis
Sviriye	It is a milk based summer chiller. It is made by making a thick paste of dry fruits like almonds, cashews, saffron, walnuts and ground black pepper. This paste is boiled in saturated sugar solution and made into a thinner paste. This thin pate is preserved in bottles. To make the drink, the thin paste is added to cold milk and mixed with some sugar. It has a spicy feeling that makes the throat and chest and stomach feel cold after consumption. It is very popular, especially in Slavone and Triminoska.	Dry Fruits Pepper Milk Sugar Water	Aziallis Viha
Leiad	The most popular alcoholic drink in Nerany. Made from a fermented rye base and crushed grapes distilled.	Rye Grapes	Nerany
Rhaberbazrink	A national symbol of Neuewland, this drink is and has been one of the favorite drinks of Neuewland for centuries. It is typically drunk at celebrations, such as birthdays, holidays, coming-of-age ceremonies, etc. Typically drunk in all seasons, it consists mainly of Rhubarb and Maple Syrup, with other objects being able to be added as flavorings, such as mint. Depending on how long it is left to ferment, it can range from barely alcoholic, with levels low enough for it to be drunk by adolescents, to highly alcoholic.	Rhubarb Maple Syrup Miscellaneous Flavorings	Neuewland
Oragio'oglazbo (Oh-rah-gee-oh-oh-glahz-bo)	A tasty drink that originated from Immunis during the 1723 Alcohol Craze. Many people mixed a popular liquor called Gesta'ich with oranges and lemons.	Sugar Orange Lemon Gesta'ich Liquor	Kistolia

Snacks

  Alcoholic

List of popular snacks in Anteria

Food	Description	Usual ingredients	Popular in
Chekertost	Garlic bread baked with cheddar cheese on top. Usually provolone cheese and mozzarella cheese are added on top too.	Garlic Bread Cheddar Provolone Mozzarella	Kistolia
Durenito	Literally translated to "dust bite", it is a dusty cookie that is very common all over Azaiallis. They are the "Grandma's Cookie" in Aziallis and is often made by Grandparents for their Grandchildren on occasions. Durenito is a very broad term for dusty cookies and come in wide varieties and can be both sweet or salty.	Cookie Stuff Grandma's Love	Aziallis Viha
Melayankriket	Meaning "cricket treat" in Singa, the melayankriket is basically a deep fried cricket, usually served alongside spices such as saffron, nutmeg or piper. It is considered to be fast, affordable food for most Hatstheputians, although an increasing amount of chefs are trying to "reinvent" this dish by making more gourmet-like versions of it.	Deep fried cricket Spices (saffron, nutmeg, piper...)	Hatstheput
Salados	Salados are tiny appetizers served in various social occasions, like birthday parties, festivals, etc. The most popular malye is a filling of cheese, minced meat, and personalized spices, surrounded by a dough made of wheat flour and baked potato, and then deep fried. That is not the only way to make salados, there isn't a standard filling or size that should be used, which is part of the reason why the snacks are so popular.	Wheat flour Baked Potato Filling (personal choice) Spices (personal choice) Oil	Montilla