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Gastronomy of Anteria

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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
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
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