Food from Firefly Island


Every country in Firefly Island has traditional, signature dishes.


Heland:  Peasant's Pot

Easy to make, affordable, and nutritious, Peasant's Pot is a traditional food among the peasants of Heland.  It is also served as a quick, hearty meal to nobles out on hunting expeditions.

Peasant's Pot consists of ground meat fried up with a vegetable medley -- peas, diced carrots, green beans, cauliflower, and broccoli, all seasoned with salt, pepper, garlic, and chilies.  The mix is served over creamy mashed potatoes.

Poorer folk will use sausage meat, while those who can afford it will use beef.  In some regions of Heland, kale or spinach are mashed into the potatoes.  In other regions, the potatoes are spiced with curry.  Many variations exist, depending on location, personal taste, and available ingredients.



Stonemark:  Sea Soup

On the shores of Stonemark, many people are fisherman, and eat the traditional Sea Soup.  Outside of Stonemark, it is often known as Stone Soup.

Sea Soup begins by frying carrots, garlic, and onion in a pot.  Water is then added, along with chopped potatoes and tomato juice.  The mixture is seasoned with salt, pepper, oregano, and rosemary. When available, rice is also added.

When the soup is halfway cooked, chunks of fish will be added.  The fish will be the catch of the day.

The soup is traditionally served with grainy bread, and makes a hearty, hot meal in winter.

Stonemark: Sea's Serving

Sea's Serving is a second Stonish dish, also prepared with fish, usually tuna or (more rarely) white fish.  This dish is often served in the summer.

To prepare Sea's Serving, fry up rice, chopped onions, and garlic in a pot with olive oil.  Add diced tomatoes, chopped carrots, roughly-shred spinach leaves, pepper, and basil.

Let the pot cook on low heat.  When the rice is done, add cooked fish, and mix vigorously until the fish breaks into fine pieces, mixing up with the rice.  Mushrooms are also sometimes added.

The Forest: Seever's Stew

The Forest is a stone age, hunter-gatherer society, and its diet reflects this.  Forestfolk lack farms or metal cooking equipment, and cook their meals in the fayon, a traditional clay pot.  Every Forestfolk owns a personal fayon, used for baking meat over a fire.  When the fayon is not used for cooking, it is kept full of glowing embers, which will be used to kindle the next fire.  A wise Forestfolk frequently rattles his fayon, keeping the embers alight.  This has lead to a common Forest phrase, "as the fayon rattles," used to denote a frequent occurrence.

Forestfolk hunt deer, boar, rabbits, and birds.  They also collect berries, wild roots, beans, honey, eggs, and even grubs to eat.

Seever's Stew is a Forest delicacy, eaten on festivals and other important occasions.  Named after the legendary warrior Seever of the Nine Knives, it consists of shoots, nuts, mushrooms, and (yes) grubs roasted in an open fayon over a high flame.  Seever's Stew is often consumed with a mug of Greenroot and followed by a honeycomb for dessert.

Esire: Hearth's Hope

Traditional Esiren recipes are limited to what crops can grow in the cold, towering mountains of the kingdom.  Potatoes, barley, turnips, and buckwheat are often cultivated in these high altitudes.

Most Esirens consume Hearth's Hope at least once a week.  A simple dish, it consists of potato wedges (spiced with garlic, salt, pepper, and curry), carrot sticks, onions, and chicken baked slowly until crisp.  Bedtime stories tell of how hearths dream of cooking the meal for the house's residents, thus giving the meal its name.

Hearth's Hope is often eaten with a mug of ale, a loaf of bread, and a side of greens.

The Beastlands:  Ogre's Paste

Ogre's Paste is a hearty, nutritious meal beloved by the ogres of the Beastlands.  It is prepared by crushing together multiple ingredients:  hard boiled eggs, fish, peas, minced carrots, pickled cabbage, diced pickled cucumbers, diced tomatoes, and onions.  The result is served in a large bowl with a side of bread and a mug of cider.  Licorice, figs stuffed with peanuts, or honeyed rhubarb are often eaten for dessert.

Back