To Commanco

"fit for a feast!"

 

Still under construction! Be patient!

 

 

Rin il kwecopar teonaht:

Teonaht cooking is basically medieval Europe meets the Orient. The Teonaht go for all sorts of root vegetables common to Eurasia and a lot of the spices familiar to both Europe and the Middle East--with a strong emphasis on lemon and lime juice, and powdered white pepper, coriander, cumin, and mint--that is, when they are dwelling among us. When they aren't, they bring back all manner of exotic foods from wherever their other world is (and combine them with lemon juice and coriander--no table is complete without its lemon pitcher, which they prefer as a seasoning to salt), but I've had a REAL hard time getting hold of some of these items: the blue terrestrial snails of Menarila; the red, cultivated truffles of Ilirila; the smokey mushroom that grows in the forests of Zimryaddyzy; the monkey dog--whose flesh is considered foul but whose spicey brain is a delicacy; the gold, house-building crickets that taste like lemony shrimp but that are a crime to kill in the wild. And then there are the bitter seeds of the farranty-fruit that enhance your early erotic memories. Those are popular at feasts! And the numbing taste of lyrllarit, a chiton that populates the shallows of the Melpomneaht seas and which glows under the waves with phosphorescent light. If you touch these, they burn you, but if you collect them with gloves, and squeeze their roe upon your stew, you're given momentary clairvoyence, which can also add to the ambience of any good banquet. And the wines! I'm sick that I can't replicate these. But the recipes given below should suit.

 

The Names of the Meals:

The Teonim work from 8:00 until 4:00 pm and have four meals a day:

  • ennyvo armmesoht, "dawn meal," 6:30 am:
    This meal is eaten upon awakening (usually at dawn) and it is high in protein: smoked fish is the preference, with bread or potatoes, or an egg stew. Strong tea is preferred over coffee, although there are coffee drinkers and coffee houses.

  • ennyo tsõlleahr, "noon meal," 12:00 noon:
    This is a small meal meant to tide the individual over until the dusk meal at 5:00pm. It usually consists of salads, soups or stews and carbohydrates. Beverages include water, juices, ales, and it is often served as a buffet in work places and at home from 10:00 to 2:00 pm, where people nibble. The Teonim have a variety of nisytamarp (small servings or hors d'oeuvres) that are brought out.

  • ennyvo vearmmesoht, "dusk meal" or ennyvo liliht, "early night meal" (depending on the time of year): 5:30 pm:
    This is the meal one eats when one comes home. Vegetable and meat stews with wine and water. Sometimes it's called mohsenyvo, "big meal," as it's often the largest meal of the day, especially when guests are invited. A commanco is a "feast," and this word is reserved for big formal dinners.

  • ennyvo levitilht, "late night meal" 9:00 pm:
    This is a light supper eaten before bedtime and usually includes mild milk products and simple carbohydrates. Most Teonim go to bed between 9:00 and 10:30.

 

 

Aibban il nizzoyzod imelevrod

Almost nothing is more popular than the zoyzod, or "stew," which is generally anything that is cooked together in the pot or pan.  

Note that the following are mostly vegetable stews, one with a fish recipe.

A word about the word "vegetables." Melavrod in Teonaht is a compound of mela, "fruit," and vrod, "root." Fruits and roots. The Teonaht do not distinguish between fruits and vegetables in quite the same way that we do. They have categories for the various plants that we eat, but the word we translate as "vegetable" includes what we would put in the category of fruit. Stalks and leaves are also included in this term melavrod, although there are separate words for these, to be sure!

To nimelevrod marrea:
Eyil nimelevrod MARREA hmaitso mal aija!
E nimelevrod hrelor hmaitso mal mareada!

In Praise of Vegetables:
To the vegetables it is praise we must now offer!
To noble vegetables must we now deliver praise!

Om aiban nikkwecwyf essyn mal reffodma
(PLEASE CHOOSE FROM THESE RECIPES--lit. "cooking systems"):

Aibban esy uen:
("These you will take:")
Mim mohs meyla moyl ro imddegrim.
Tibro stylo imssarsaki paco.
Mim minika imhsara dmelassryka.
neffetila tritib imkoryaandron
euabaht.
Mim poy minika imhhsakra.
Mim minika imkkõmin.
 		A large some of olive oil or butter.
Two cloves of mashed garlic.
A small some of lime juice.
Shredded leaves of cilantro fresh
("living").
A very small some of salt.
A small some of cumin.
Tibrom hyhsna peyit.
Tibrom melaporffyrya tenuo.
Tibrom vrolahs tenuo.
Frem tilip tenuo imallyzo.
 		Two fat leeks.
Two skinny eggplants.
Two skinny turnips.
Four thin filets of sole.

Aibba esy dey:
("This you will do")

Ta nirrilbet il nihhyhsna,
il nimmelaproffyrea,
il nivvorlahs-jo esy cyka.
Cel eylya pom sarsak paco
aibban esy o myeht kwecy.
Il mim imelassryka esy plosa
il imnoyril kõmin hsakra-jo
(ti hsara dmelessryka abo sryka).
Mim mohsa immemwa esy plosa
uo esy hterme mahom.
Il rekod esy hered.
 		Into coins the leeks,
the egplants,
and the turnips you will cut.
In oil with garlic mashed
these you will gently cook.
The some of lime juice you will add
and the salt, cumin, and sugar
(if the lime juice is too sour).
A large some of water you will add
And taste again.
Cover the pot.
Aibban esy o myeht sõda
ary emy hejvant li memwa
ary emy myeht li nimelavrod.
Pereb mal, he fibro dihheda tramat
il nittilip imallyza esy nakuo
obil nimelavrod bomssõdaned
pomil koryandron tritibõ
Ev il rekod hsobhhered.
Euil nikkably poto esy vergo.
To tibrom enyvevyvar nõ ai. 		These you will gently simmer
until almost absent the water,
until almost soft the vegetables.
Before now, in the last five minutes,
the filets of sole you will put
over the vegetables simmering
with the shredded cilantro.
With the pot covered.
Deliver all to the table.
For two diners it is enough.

Tyzwyan Nivvroky lavvor (Tart Coin Carrots)

Aibban esy uen:
("These you will take:")
Mim mohs imddegrim.
Mim minika inhsara dmelassryka
Mim eskamohs imfetlin meneht tritib.
Mim minika imhhsakra.
Mim minika imkkõmin.
Frem vroky mohsa.
Frem vrokylaz mohsa.
Mim minika mimmahstaf ilika.
 		A large some of butter.
A small some of lemon juice.
A medium some of mint leaves, shredded.
A small some of salt.
A small some of cumin. Four large carrots.
Four large parsnips.
A small some of yellow raisins.

Aibba esy dey:
("This you will do")

Ta nirrilbet il nivvroky,
nivvrokylaz-jo esy cyka.
Cel deygrin aibban esy o myeht kwecy.
Il mim imelassryka esy plosa
uo il noyril, kõmin, mennhtin,
mimmahstaf; uo il mim minikam memwa,
uo esy hterme mahom, uo il rekod
esy hered.
Poto euil nikkably esy vergo
kwe tembro uan nivvrokylaz myeht.
 		Into coins the carrots,
and the parsnips you will cut.
In melted butter these you will gently cook.
The some of lemon juice you will add
and the salt, cumin, mint,
and raisins, and a smallsome of water,
And taste again and you will cover
the pot.
Deliver to the table
when soft the parsnips.

COYZO MFAILERIPA
rõ
Zoyzod mimyht coy

"Sweet Fennel, or Sweet Stalk Stew."

Aibban esy uen:
("These you will take")

Mim mohsa imddeygrin.
Mim hsakra bena.
Mim mohsa mtsaihs garam massala
     tand il sanda.
(rõ torryasan, ferbyan, kõminjo
kryemib viglibjo cel deygrin mirmint.
Tibro imyht mohsa mfaileripa.
Elen anjjiry fifaf coyjo
(bendama anjjiry coy euabaht).
Mim minika imbohssinko fifaf.
A large some of butter.
A some of brown sugar.
A large some of Garam Masala
     (powder) from the store.
Or: powdered cinnamon; clove, brown sugar
and cumin mixed in melted butter.
Two large stalks of fennel.
Three dried sweet figs.
(better: fresh ripe figs).
A small some of dried cranberries.

Aibba esy dey ("This you will do"):

Ta nittilip il immyhten esy cyka
ta nirrilbet il anjjiry.
Il imbohhsinko esy plõsa.
Cel deygrin uo nilirity
esy o myeht kwecy.
Mim immemwa esy plõsa
ta vera fleo õ fifaf il anjjyri.
Merkwen il faileripa hmai.
Euil nikkably ain esy vergo pom
korma jõvin.
 		Into strips cut the stalks.
Into coins cut the figs.
Add the cranberries.
In the butter and spices
cook gently.
Add an amount of water
So that the figs don't dry-burn.
The fennel has to be limp.
Deliver to the table
with pork (lit. "young pig.")

  • Mimmimyht niffetl-jo "Cooked greens."

    The Teonim are very fond of braised leafy greens, especially in combinations. Favorites are of course spinach, mustard greens, beet greens, and the leaves of beefsteak plants, a Japanese delicacy often used in fresh salads, and cooked iceburg lettuce and cabbage. The Sweet Stalk Stew, given above, should probably belong in this category.

  • "Swiss Chard and Mushroom Stew."

    These you will take: Two bunches of fresh red chard.
    Two handfuls of Chantrelle mushrooms,
    Shitake mushrooms if Chantrelles not
    available or too expensive.
    Sweet golden raisins.
    Three garlic cloves.
    A small pinch of cumin.
    A large spoonful of olive oil.
    A medium some of chicken broth.
    A medium some of citrus soy,
    Or regular soy mixed with
    small somes of lemon and orange juice.

    This you will do: Wash the leaves thoroughly. Separate the thick stalks from leaves And set them aside. Cut them up. Put them in boiling water, and boil. Heat the oil in a large shallow pan. Crush the garlic and heat in the oil Over a medium flame. Cut the mushrooms up into pieces and heat them with the garlic. Bit by bit add the fresh leaves And braise them by turning them with garlic and mushrooms Until they are reduced. Add the citrus soy and turn the leaves. Add the golden raisins and turn the leaves. Add the pinch of cumin and turn the leaves. Add the chicken broth and reduce heat. Simmer until the liquid is much reduced. Serve with pork.

  • Nittsalhsak "Sauces."

    The Teonim often put sauces in their stews or pour them over cooked meats and vegetables. Here are four:

  • Dromgglenvrin "Layers."

    The Teonim like the look and variety of a "layer," which involves layering meats and vegetables and baking them, much as you would lasagna, moussaka, or shepherd's pie.

  • Nippaco "Mashes."

    "Mashed" melavrod is a popular dish, and often served in combinations. Mashed potatoes, mashed turnips, mashed squash; cooked and mashed apples and pears; these are often mashed separately or together with spices.

      NIPPALYA
    rõ
    Vrohhara paco rõhs to dencarem-jo

    "Tasty Things, or Crunchy Pink Smashed Potatoes."

    Esy uen, "you will take":

    Elen vromyep mohsa.
    Fibro vohhara myeebi.
    Uõn stylo imssarsak.
    Pfoljo imddõhõn imkkoriandron
    euabaht.
    (ti hain talsy lis vera,
    uen sytal fyfaf tõhõn.
    Mim imkkomin.
    Mim minika mttalka
    rõ anek immoym imttalkajo.
    Mim minika imfippryo kenetel.
    rõ: idfipryon tõhõn vyrm.
    Mim minika imhsara dmelassryka.
         		Three large beets.
    Five red potatoes.
    One clove of garlic.
    A handful of cilantro seeds
    fresh (off the plant!)
    If you cannot get said (seeds),
    you can take dried seeds).
    Some cumin.
    A small some of milk.
    or part cream part milk.
    A small some of cayenne pepper.
    Or green pepper seeds.
    A small some of lemon-juice.

    Aibba esy dey:

    Il nivvrohara esy õ hyka cyka,
    il edriman esy lomad.
    Ta nirrilbet il nivvromyep esy cyka.
    Il nivrohara esy sõdama cel rekod
    uetsa pom nittõhõn imkkoriandron
    fippyro vyrm-joro ary twe myeehtle.
    Il nivvromyep cel rekod ouar
    ary twe myeethle tyr.
    Cely sporit il hsara myeebi
    idvvromyep esy dorod
    Pom anekkyka imttalka moymjo
    ad esy vigla.
    Il nivrohara pom edriman esy pacoma
    uo tõhõn imkkoriandron, kõmin,
    uo fippryo kenetel.
    Il hsara dimelasrryka esy plosa.
    Uinse nõ talka-vromyep esy vigla
    toil myeeble dihs sy hain.
    Il nivromyeb doryb esy cyka,
    eylya uo hsaram melassryka esy plõsa,
    Send erryn il takriwet mrovlahs
    ad esy nakuo.
         		Slice the potatoes finely,
    leaving the skins on.
    Into coins the beets you will slice.
    Boil the potatoes in a vessel
    together with the cilantro
    and/or pepper seeds until tender.
    The beets in another vessel
    until their tenderness too.
    Into a cup drain the red juice
    of the beets,
    and with a little cream
    /milk mix it.
    Mash the potatoes with skins
    along with cilantro seeds, cumin,
    and cayenne.
    Add the lemon-juice.
    Only enough beet-milk mix in
    for the pinkness you desire.
    Slice the hot beets,
    add olive oil and lemon juice,
    And around the island of potatoes
    place them.

     

  • Nizzõwe, "Soups."

    Soups are often eaten at supper before going to bed.

  • Niffetl euabaht "Salads."

    Egg Salad:

    These you will take:

    Six chicken eggs
    Two avocados
    Six sprigs of dill leave
    A large cooking spoonful of chickpeas
    Green sauce
    Sea salt and white powdered pepper.

    This you will do:

    Boil eggs until the yokes are firm.
    While eggs are boiling,
    take the flesh of the avocado
    and cut it up into cubes.
    Peel the boiled eggs and put in a dish.
    Add the avocado, the dill,
    the green sauce, salt and pepper
    and slice all into strips.
    Add the chickpeas, stir.
    You may wish to reheat in a

  • mimjellyt "Aspics."

  • "Grains."
  • "Fruits and Sweets."