Herein you shall find many recipes of those classic Dunmer delicacies found in our proud nation’s cuisine. They are as authentic as can be, and are tested in my own kitchen with my children.
Fermented Soybean Stew
This hearty, homely dish is one of the most commonly requested by Dunmer longing for the taste of home. A simple dish, made in both a fishwife’s hut in Khuul and a Hlaalu mansion, this is sure to bring you memories of when your mother made this for you. Serve with saltrice.
- A medium onion, roughly chopped
- A medium potato, cubed
- Three cloves of garlic, minced
- A quarter-cup of fermented soybean paste
- One green onion, roughly chopped
- A cupful of water or broth (add more if needed)
- One small courgette, cubed
- A cupful of mussels, roughly-chopped shrimp, kwama scuttle, scrib, fresh fish or whatever else you may find; soybean curds is great if you have given up meat
- One green chilli fruit, finely chopped
- A splash of oil for frying
Simply start by chopping all the ingredients. Then add the garlic and chilli (if you are serving outlanders or very small children, you may omit the chilli) to a pot heated by medium flame along with a splash of oil. Let this fry together for a short while, then add everything else save for the mussels or other meat. When you’ve added the soybean paste and the water, stir the pot thoroughly to mix it into a sauce of homogeneous thickness; no lumps! Let this boil over a medium flame until the vegetables are tender. Then add the mussels or other meat, stirring the pot gently.
What I call “unseasoned Kwama scuttle,” may be substituted for unseasoned tofu by any outlanders cooking outside Morrowind.
Let the pot boil just until these are cooked through, and then serve to your delighted guests or family.This article first appeared in Volume 1, Issue 7