Items

Thunderous Corn Kernels coated with melted Rainbow Sugar and roasted in Rattle Oil and Barkspice. When it pops, it turns into sugar-coated rainbow popcorn, moreso sweet and spicy rather than salty! This is often made for festivals or little events, as it's tasty, easy to make, and kids really love the stuff!!

A bland but nutricious meal made from basic ingredients. Often, spice can be used to make it better but this isn't always the case. Grinding the Thunderous corn, Medi-ginger, and Toffitu together with water, you make a paste which can be cooked when wrapped in the leaves of the corn, and boiled.

A dish often sweet and eaten with the hands, this is an easy dish, as there is little to no heat involved. Shredding the starfruit into rice-like texture, you freeze overnight. After doing such, mix with a helping of fresh and hot seafoam rice that has been topped with cocoa water and cinnabark. Mix virgourously, then add in a small amount of nutty milk to thicken. Warmer milk works better than colder, but it truly depends on how you like it!

This is a dish only made every so often, due to the amount of fruits utilized. Not every single fruit is in bloom when the other are or aren't, and it is hard to preserve freshness. There is only a golden week a few times a year, where most or all fruits are fresh enough to make this. It is a careful arrangement of flavors and colors, and though it is simple it is a subtle but impressive flex to have.

While an aquired taste, Trident Fish is a traditional meat to cook with on Nautil. Often, to balance out the naturally salty flavor of the fish, there's a variety of other ingredients used, creating a sweet and sour finish. The oil holds in a lot of salt during the process of cooking, and is often poured out often and reused for different dishes, as the extract and taste won't fade from it. A garnish of toad-fruit and sharlots are used to give it that famously sweet flavor.

This meal is a product of simmering many iconic ingredients on Nautil for hours, usually starting early morning and eating when it just becomes dinner time. This stew may taste incredibly different depending on the ratio of meats used, but usually it is a 1/2/1 ratio of Lovely Oysters, Soaring Fish, and Zap Urchins. Grind your aqualick and sharlots down into dried powders before adding generous amounts, along with rattle oil. Stir every so often and stop cooking when all meat appears to be a dark brown.

Empanada's take all shapes and forms, wherever possible. On Nautil,  oftentimes it is easy and customary to make Panflower Empanadas. They are completely vegan to make and require heat. Strip your bogchews, toad-fruit, and mix into a bowl. Grind together into a paste before adding generous amounts of rainbow sugar. When the filling is done, do your best to scoop a tablespoon into a panflower leaf, then seal it up with a fork. While it is good to eat as is, you can also pop it in the toaster or oven for a warmer, more complete taste.

Rice is an extremely important part of culture on Nautil and is one of most consumed things throughout Kaithara. Due to its inherint blandness, there are measures taken to combat this. Often fillings are added to even this out, and though each rice ball looks the same from the outside, will taste extremely different. Ranging from possible flavors of Oyster, Trident Meat, or even Panflower Jam, the possibilities are endless. It is customary to try and eat whichever one you think is the flavor you want, first!

Pretty self explanatory... usually the people on Scorvia can't go a DAY with a decent cup of coffee. Barkspice and Caffibeans are ground together to make a unique flavor instead of just caffiene. It is cooked the normal way, then sweetened with Bumble Honey and and Lava Goat Milk.

A somewhat complex meal, though it is delicious and nutritious! Peel your Asparaguy and Wire Taters, along with cutting up sharlots, shrooms, guzzers, and the goat meat into sizable pieces. Cook the sharlots and guzzers together along with rattle oil into a mush. Boil your wire-taters and meat in the mean-time. As soon as your guzzer-sharlots begin to boil down and bubble, add in your shrooms, meat, and taters. Cook down and stir continuously. After the meat has been browned, add in the ashy spices and Bumble Honey, which will almost immediately thicken and glaze over everything else. Top with a bit of milk to give it a creamier texture.

Gecko Tails on a stick!! Instead of going in a sour direction, sweet is moreso seen on Scorvia. The tails are prepared and peeled, before being rolled in cinna-bark swirled honey, covered in flowheet, and fried in rattle oil. The result may be decorated with more honey and cinnabark afterwards, making a delicious sweet meat dish.

One of the spiciest meals imaginable within the universe, and whilst it has many natural spices, none are basic. It completely avoids things such as salt or pepper as those are found or compensated other ways in the dish. Lava-goat meat is seared with sharlots for a small amount of time, before chopped up along with guzzers and ginger. It is brought to a boil with milk and water along with various spices like cinnabark and ashen ones, and made over the course of hours. The result of this is usually a dish that burns. In a good way, of course!

While predation isn't something we always like to think about, especially in the context of bugs, it is something to be praised on Carapex. If not for bugs eating bugs eating bugs, no agriculture would grow, no pollen would spread, and there'd be too many mouths to feed with too little to go around. This cake is a simple and symbolic treat, often given to Isopups around their birthdays. It is not a cake that condems one or the subject, and rather celebrates the Isopups survival thus far, and many more years to come! Prepared toad fruit and aqualick are ground together into a sour-sweet paste, which is then mixed with generous amounts of milk and flowheet, along with barkspice for flavor. Combine and stir generously until it is batter. Put into a cake pan and cook on a slightly lower than normal heat, cook for around an hour, and you've got yourself a lovely cake!

Despite the name, it is not alcoholic at all. The spirits part refers to the spiruflys, as many are needed to create the dust. Though there is a giant influx of these bugs, it is still considered a bit morally wrong to simply kill them without honoring them in some way- the name of the dish is a respectful nod to them in a sense. Crystal Water is used to steep the Magnus Tea, which takes no more than 15 minutes. Bumble Honey is added, and then topped with spirufly dust both for looks and for flavor.

A warm and filling meal, often consumed during the warmer months despite its temperature. Combining sharlots and mushrooms and roasting under a low fire, pudgy worms are added alongside crystal water, and mushflora. Everything is ground up while boiling or in the soup, and gets to be an interesting texture. A touch of spirufly dust is added for color!

Sweet-Bee Honey is mixed with magnus tea and spriufly dust, creating small wobbly pockets of sweet cyan. It is often topped with goobeetle syrup, mixing goobeetles, water and honey once more.

Despite the name, this candy is extremely good for you. It is filled with microbials that do wonders for your microbiomes, and help. Just make sure not to eat too many or you'll get a stomach ache. Chop the medi-ginger into small bitesized pieces and boil until the water turns light. Cook over savo-coals, and boil your rainbow sugar and water. Once at certain temperature, take out the medi- ginger, dry the bits (but don't squish them), and throw them into the pan of rainbow sugar and water. Continuously move and coat the pieces in the mixture until they're shining, then quickly put on a piece of paper and cool. This process can take anywhere from 3-24 hours, and it is suggested to wait at least 12.

A unique meal that isn't seen outside of Lithor, due to its main ingredient- Spidermeat. These beasts are exceptionally large and if you aren't a large Isopup yourself, it can be quite hard to properly harvest it, not to mention cutting around the poison sacks. Regardless, when harvested corrected, this meat can be roasted with mediginger and rattle venom over savo-coal. Drown the spider- meat in the venom and let the venom tenderize the meat while it cooks, both neutralizing any possible toxins in the meat and drawing out any flavors from it. When done, top with the same savo-coal used to cook it, after being grounded up and mixed with the cooked rattle oil. Smother the meat in the mixture like a spice rub, before cooking it once more in another serving of savo-coal. When taken out, you will have an amazing dish.

Questionable in looks, this meal is not a favorite. It is simply something rock isopups make to get by, as it is not neccesarily tasty, though it can be. Bugs Galore is fried in oil, and drowned in rattle venom, before boiled down in crystal water. A LOT of bugs galore is used to make this, as a lot of weight is lost throughout the cooking process. When done, the soup is thin but full of essential nutrients needed to survive.

Not often is rattle-meat used due to its tough texture and preparation. However, when prepared skillfully, it can be made amazing. The rattle-meat is soaked and rubbed with rattle oil and enemoss before marinating for at least 2 days. The meat will look weird, but that is simply the moss doing its job. Put the filet into some water, and it will instantly soak up any moisture. Cook down in another helping of water, along with rattle tail. Rattle tail both helps absorb the water and breaks down the soft meat, eventually turning it into a borscht of sorts. No veggies other than enemoss are used due to the nature of Lithor.