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Ethnic Vilani Foods


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Just what I need, encouragement.

Ranshesh- Vilani Hearth Bread, Translated into Anglic by Kurarega Gikur ;)

The term "yeast" is employed to identify a special type of single cell fungus unique to Vland called surkhegur and should not be confused with the Terran Saccharomyces cerevisiae.

This bread is one of the oldest surviving recipes in Vilani society. This ancient food is used in the Friendship Ritual, some marriage ceremonies, and many holiday feasts. The ranshesh remains a staple of our diet and a symbol of our enduring culture.

It is the special surkhegur yeast that makes the ranshesh possible. Random "wild yeasts" from the air on Vland will do nothing to make greyflax digestible for humans. Take the flour of the "greyflax" plant and add twice as much water as you have flour. Add the active yeast culture and allow the mixture to sit for two days. When the mixture is frothy remove a scoop and save it to produce more bread later. Add more greyflax and water every day for nine days. After nine days add enough greyflax to turn the liquid into a stiff dough and knead it. Allow this dough to sit in a cool cellar for half a day and then kneed it again. Repeat this process for two days. On dawn of the third day bake the bread in a hot oven and allow to cool. The bread will keep for days if not weeks due to the new chemical composition that makes it unpalatable to most molds and fungi on Vland. The result is dense, dark heavy bread not unlike a Terran sourdough except for the strong nutty quality that the greyflax/ yeast interaction seems to create as the flour is made digestible.
T4's Campaign book (and likely the original book the first part was based on) had a big sidebar on Vilani cuisine.
Vilani Chili

1- Can Favorite flavor of Chili Beans
2- LBS ground Beef (or other favorite meat)
1- LB Cheddar Cheese
2- Medium Onions (Chopped)
1- Can Pinto Beans
1- Can Kidney Beans
2- Can Pork and Beans
2- Tble Spoons Chili Powder
2-Tble Spoons Cumin
2-Tble Spoons Garlic
1- Tble Spoon Paprika
1- Tble Spoon Season Salt
1- Tble Spoon Italian Seasoning
2- Green Bell Peppers (Sliced in ¼s)
Heat Beans and seasonings together. Cook meat and add to beans. Simmer 2 hours add cheese and serve hot.

Serves 8

Vilani Chili Pot Pie

Make Vilani Chili and add 1 package of Corn Bread Mix. Then cook in oven for 20 minutes.
Seems a bit too spicy for Vilani tastes...remember there is a reason that Vland rhymes with Bland.

Perhaps, it is the Zhodani recipe for chili than. I imagine Zhodani food to be very spicy from Vargr influences (an Ancient adaptation). Solomani cooking to be the most famous but not necessarily the tastiest. Aslan food to be involving a lot of raw ingredients, like parts of Japanese or Tartar cooking. K'kree to be spicy within the realm that Veggies allow (eg. Ethiopian). Hiver...lets not even go there...
OK, not exactly bland, but no hot peppers added to this one...

Vilani Beef Stew
1 tablespoon cooking oil
1-1/2 pounds lean boneless beef, cut into cubes
1 medium onion, chopped (1/2 cup)
3 cloves garlic, minced
1 cup chicken or beef broth
1 7-1/2-ounce can tomatoes, cut up (1 cup)
1/4 cup imported (Greek) olives, pitted and cut up
2 teaspoons finely shredded orange peel
1-1/2 teaspoons dried Italian seasoning, crushed
2 medium yellow summer squash, halved lengthwise and sliced
3 oranges, peeled and sectioned
Pepper to taste
3 cups hot cooked couscous or orzo
1. Heat oil in a Dutch oven. Brown meat, half at a time, in hot oil. Return all meat to pan along with onion and garlic. Cook and stir for 1 minute. Add broth, undrained tomatoes, roasted pepper, olives, orange peel, and Italian seasoning. Cover and bake in a 350 degree F oven for 1-1/2 hours, or cook on range-top over low heat for 1-1/4 hours.
2. Add squash and bake 30 minutes more or simmer 15 minutes more or until meat is tender. Just before serving, add oranges and season to taste with pepper. Remove bay leaves. Serve with hot cooked couscous or orzo. Makes 6 servings.
Easy Chicken Dinner (Bland for all Viland)

4-8 chicken breasts, bone in or boneless
1 can cream of celery soup
1 cup water
1 c. brown rice (Uncle Ben's whole brown rice)
1 pkg. frozen mixed vegetables (Birdseye)

In a serving baking dish lay defrosted chicken pieces side by side.
Spread 1 can of cream of celery soup and cup of water over chicken. Cover with foil and bake at 350 degrees in oven for one hour.
On the stove prepare rice and vegetables as directed. Serve all 3 items on each plate using chicken cream for gravy as requested.

Serves 4 to 8 people.
The Real Hearth Bread
Two Day preparation time :eek:
Sorry about the U.S. Measurements
This is a recipe that I have modified to my own tastes. It is important to use bread flour so the crumb turns out. All purpose will work but . . . .

Day 1 Make the Sponge starter
Mix 1 cup bread flour
¼ Cup whole wheat flour
3/8 tsp of dry active yeast
1 ¼ tsp of honey
1 1/3 cup of warm water 75-90F
Mix together and then whip with a whisk to include some air. Cover with plastic wrap

Let stand for one hour at room temperature and then place in the refrigerator for at least eight and up to twenty-four hours.
The point is that the starter undergoes a long cool fermentation.

Take out of the refrigerator and let stand at room temperature for an hour and then add the following . . .

Day 2: In another bowl mix . . .
1 ¾ Cup bread flour
½ tsp of dry active yeast
1 ½ tsp of salt
Spoon it on top of the starter and wait for another 30-40 minutes. When the starter is bubbling through the flour you know it is ready.

Knead the dough for five min (It should be a bit sticky) and allow it to rest at room (75-80ºF) for twenty minutes under an overturned bowl. (at this point the dough can be put in the fridge for another day to ferment or skip to the next step.

Knead the bread for another five to ten minutes. It should be only slightly tacky to the touch. Shape the loaf and allow it to rise for another hour.

Preheat the oven to 475ºF
Prepare an oven-proof bowl or iron pan with ½ cup of water. Put it in the oven 10-15 minutes before you put the dough in.

Transfer the load to a greased baking sheet or preheated baking stone, mist or lightly brush with room temp. water and allow to rest for ten minutes.

Place in the oven and bake for 10 minutes at 475º

After 10 minutes reduce temperature to 425ºF, place the pan with water in the oven and bake for another 20 minutes or until the center of the bread reaches 200ºF.

Remove and allow to cool. When the bread is only slightly warm transfer it to a plastic food storage bag and either freeze or consume. With extra chunky Vilani beer