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
Dupaste	A rye-flour pasty filled with egg and beef, topped with a spreading of butter.	Flour Eggs Butter Beef	Astariax
Libecar	An oily bread resembling a pancake that is often served with coffee and can be stuffed with warm vegetables or pork.	Durum Yeast Salt Sugar Cabbage Pork Butter	Astariax
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
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
Mofolaruss	A large, rukkfus-based bread that has has a sweet flavor and is eaten plain due to that flavor. The bread is baked is large slices which means one piece would be filling.	Rye, Rukkfus, water	Halsuntria
Buña	A buck-wheat bun topped with honey or caramel syrup.	Buck wheat bun Honey/Caramel	Dulando
Bobbles	meant to be served in large amounts, bobbles are balls made with pancake batter and sometimes something to bake into it or something to cover it in. It is usually savory or sweet, popular choices are:bacon bits, coconut shaving , maple syrup, chocolate syrup , and nuts.	Flour, milk, eggs, salt, sugar.	Dulando
Riyo	A food that is a mixed of rice, yoghurt and milk	Rice Yoghurt Milk	Viha
Pabre	A bread that is added by pate (small meat, vegetables and sauce)	Bread Meat Vegetable Sauce	Viha
Mananove	A puffed pastry treat with a center stuffed with mixed egg and either ricotta, cottage, or cream cheese.	Wheat Flour Egg Cheese	Wolfgalia

Lunch

List of popular lunch foods in Anteria

Food	Description	Usual ingredients	Popular in
Lassanni	Cold smoked sea fish served with lemon juice, potato, peas and pork sausage.	Fish of choice Lemon juice Potato Peas(or other legumes) Pork sausage	Astariax
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
Poultry Stew	a mixture of birds(usually geese or vultures) with potatoes and coconut shavings.	Bird Potato coconut shavings	Dulando
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
Dushi	A Dulandish take on sushi, they come in wide varieties like "vienam",a sushi cut into cubes set on a bed of brown rice with a cold red spicy sauce, "zien" a fish topped with salt and goat cheese, and "boli" minced shrimp top a circular cut of fish topped with paprika.	Raw Fish	Dulando
Garamacce	Garamacce is a cold, chunky vegetable soup made with a heavy tomato influence, as well as with several other vegetables. It is most often enjoyed in the warmest months, when the sun shines closest to the equator, but as Wolfgalia is warm year round, it can be found in the nation in all seasons. Homemade garamacce is typically created by parents as an easy lunch (or dinner) on school nights when there is not time to create a larger meal. Many Wolfgalian restaurants around the world serve garamacce, as it is a staple of Wolfgalian cuisine.	Tomato Juice Tomato Paste Tomato Onion Garlic Bell Pepper Cucumber Olive Oil Wine Vinegar Water Salt	Wolfgalia

Dinner

List of popular dinner foods in Anteria

Food	Description	Usual ingredients	Popular in
Carranapu	Crabs, buttered and steamed, slathered in olive oil and served with bread, usually in a bed of lettuce.	Crab Butter Olive oil Bread Lettuce	Astariax
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
Talontefu	A fried chicken breast covered in a starchy, but sweet, rukkfus paste ate with bread and occasionally dipped in fruit-based sauces.	Rukkfus Paste Bread Chicken Fruit Sauces (optional)	Halsuntria
Cacao Ziet	A fish (usually a bass) fried in cacao, seasoned with mustard.	Fish Cacao Mustard	Dulando
Ardzam Bakhdun	Beef and ox meat slowly cooked with a rich mixture of spices until the liquid condenses.	Beef ox All the spices	Gabrielland
Special Guniele	Salmon sliced in a way that it leaves a pocket like pita bread, this is stuffed with with fried bell peppers, topped with avocado butter, cinnamon, bay leaf, and cloves.	Salmon bell peppers avocado butter cinnamon bay leaf cloves	Dulando
Traya	Traya is the national dish of Dulando made with shrimp and salmon cooked in alcohol (popular choices are piscola and leiad) corn, and a tangy, citrus-y , and spicy sauce mad with tomatoes, seranno peppers, honey,and mustard called "çelu"	shrimp çelu salmon corn alcohol	Dulando
Momoa Roris	A pasta dish using fettuccine pasta covered in a light but thick layer of a tomato, vodka, and potato sauce. In some coastal parts of Wolfgalia and in many territories, it is also served with shrimp.	Fettuccine Pasta Tomato Potato Vodka Heavy Cream Pepper Salt Olive Oil Shrimp	Wolfgalia
Hala'o	A seared tuna dish topped with a spicy peanut sauce and crushed peanuts, often served with herbs such as lemongrass, basil, chives, or scallions. It is a very popular dish among the peoples of the Wole Ola Islands.	Tuna Peanut Sauce Peanuts Herbs	Wolfgalia
Elk Spurden	A baste cooked elk steak cooked to medium well and topped with a blackberry garnish that brings a slight sweet flavor. Sometimes, a gremolada can be found to balance out all the flavors and leave a satisfying texture to it.	Elk Blackberries Parsely Garlic	Halsuntria
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
Scisulle	A small, rum flavored pastry that is topped with strawberry jam.	Flour Rum Strawberries	Astariax
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
Troqaloces	Several troquez infused chocolates, with caramel dip.	Chocolate Troquez Caramel	Dulando
Dœna cake	Dœna cake is one of the most hardest, and if not the hardest cakes to master, and one of the most expensive. It is a red velvet cake, usually served in 5 layers, with crushed peanuts and cashews baked into it, the frosting is a hybrid between sourgum and chocolate, covered in edible gold foil, and topped with a cherry on a bed of nuts.	Nuts Flour Eggs Sourgum Edible Gold Chocolate Cherry Red Velvet	Dulando
Huah	A yeast based, puffed pastry treat made from fried dough. It is named the huah (WHO-ahh) after the sound that was made by the first person to taste a huah from the Galea tribe after its conception by a native of a western tribal village.	Yeast Dough Powdered Sugar	Wolfgalia
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
Cora Bread	A flat, traditional biscuit made with sugar, butter, and flour. Cora bread is baked at a low temperature to avoid browning, as it is best when it is light and crumbly. It is a popular Wolfgalian tradition to decorate the top of the biscuit with designs of colored, melted chocolate to add both aesthetic and taste. Cora bread is named for the city Cora'ele, where the food was first made.	White Sugar Butter Flour	Wolfgalia
Cocalo	A bitter, cocoa based treat used incredibly popularly as a flavoring or a candy bar all around the world. It is often mixed with sugar or milk to add a sweeter flavor. In English, Cocalo is commonly known as chocolate.	Cocoa White Sugar	Wolfgalia

Beverages

  Alcoholic

List of popular drinks in Anteria

Food	Description	Usual ingredients	Popular in
Antinar Prospiri	The most prized and well-loved wine in Astariax. Only wine made from grapes that were picked and pressed in Prospera can be labelled Antinar Prospiri, and the wine is renowned for its sweetness.	Grapes Sugar	Astariax
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
Uibliaston	A drink made by the Oufrey tribe for centuries, it is made from crushing hazelnuts into a paste and adding them to milk to make a tan-colored mixture. The drink was drank on rare occasions, usually following a birth or death. Today, the process is much easier with it being mass-produced and is a signature drink to Halsuntria. Modern versions of the drink add caramel and pears or decrease the milk to flavor ratio for a bigger kick in flavor. This drink is typically the most popular in Halsuntria however, it depends on where you are in the country.	Milk Hazelnuts	Halsuntria
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
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
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
Biscoli	The most popular alcoholic drink in Dulando. Made from crushed peanuts, water, and sorghum distilled in an oak wood barrel.	Peanut Sourgum	Dulando
Troquez	A colonial Dulandish drink known for its strong flavor. Made from goat's milk, barley, and starter.	Goat's Milk Barley	Dulando
Keñab	A sweet drink made with, cooked cactus fruit, grinded coconut, goat milk,and crushed cherries	Cactus fruit Coconut Milk Cherries	Dulando
Kocanyana	A drink traditionally made in special occasions, A mix between chocolate milk, coffee, and flavored with nuts.	Chocolate Milk Coffee beans Nuts	Dulando
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
Chocolate soda	A sugary, carbonated drink made of chocolate water and sugar, people tend to put ice-cream and or whipped cream on it. A popular brand is Dujalon Bronze	Chocolate Water Sugar Carbonization	Dulando
Vonḉańa	crushed durian, mixed with water then fermented in a barrel under the ground for usually about a month. Afterwards, it is aged in a barrel.	Durian Water	Dulando
Guari	Guari is a type of distilled alcoholic beverage made from fermented grain mash. The two central varieties of Guari are corn and wheat, central crops of Wolfgalia. Guari is typically aged in wooden casks, like other whiskeys, as it is a type of whiskey, but is identified as Guari by the wood in which it is aged, coming from the Guardian Farran forest in the northern Stelton province of Wolfgalia.	Corn Rye Malted Barley	Wolfgalia
Arria	Arria is an alcoholic beverage made from the fermented juice of peaches and apples. Arria can use any kind of peaches and any kind of apples, although cider apples (commonly grown in Wolfgalia) are considered the best for superior taste. Arria does not contain a high alcohol content, containing only between 1% to 9% alcohol depending on the Arria.	Peaches Apples Sugar	Wolfgalia
Cocalis	A carbonated, thick chocolate drink, not terribly unlike a milkshake, popular in Wolfgalia. Cocalis is popular as a dessert beverage, most often drank after dinner meals in which cheese and potatoes are popular ingredients.	Chocolate Syrup (From Wolfgalian Cocoa) Whole Milk Seltzer Water	Wolfgalia

Snacks

  Alcoholic

List of popular snacks in Anteria

Food	Description	Usual ingredients	Popular in
Beningdas	This is the staple food for all over Halsuntria, all houses typically have a jar of beningdas for visitors or to snack on during the day. It is easy to make and is typically done every weekend. It is a sweet, pine-flavored biscuit traditionally the size of a quarter. It's unique pine flavor made from the large amount of pine trees makes it unique to Halsuntria and is rarely found anywhere else in Anteria. It is made from adding sugar to water and mixing it with rye flour and pine syrup and baking in an oven for five minutes. For best results, cook over a fire pit.	Rye Flour Water Sugar Pine Syrup	Halsuntria
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
Widdlies	Coconut shavings held onto a stick with frozen sourgum.	Cocnount Sourgum Stick	Dulando