Valroni cuisine

Valroni cuisine is an integral part of Valroni culture and includes cuisines originating from Valron and different dishes influenced by foreign dishes such as Viodoxan cuisine and Ryzani cuisine as people immigrated to the area.

Background
Modern Valroni cuisines encourages steaming and stir frying fresh food as it's considered the healthiest. Though some food are pan fried, deep fried foods aren't as common. As Valroni cuisine doesn't promote the usage of oil, this causes a relatively low obesity rate and deaths due to heart related diseases comparing to the rest of the Archonal Union.

In comparison to the city of Krigor, though their culture is influenced by the Valroni culture deep fried food are relatively popular in the city.

Sausages
Sausages are a variety of cured meat. In Valron it is usually made of pork and seasonings. It is usually round and long. Most sausages are wrapped either in stomach, skin or caul fat. Some varieties of sausages are fermented or pickled.

Liver sausage
Liver sausage is a part of Valroni cuisine mainly enjoyed by itself, in dishes or with rice. It is mainly made out of pig liver (though other livers are also used), garlic, salt, sugar and other seasonings. It is usually soft and sweet. Though dry varieties are common also. The sausage also is fermented to bring a unique flavour.

Stir fry
Stir fries in Valron can vary as many ingredients could be used. Popular ingredients are fish, prawns, pufferfish (for the rich), meat (usually offal and giblets. Less commonly muscles like loin), vegetables and edible flowers like torch ginger flower. Potatoes are rarely used in this dish. Seasonings commonly used are chilli peppers, garlic, salt, sugar and some condiments.

Torch ginger flower and liver
A common cut of meat used is liver, it is prized in Valroni cooking for its unique flavour and not having to use much blood to season and its tender texture. Torch ginger flower is a common flower used in cooking for its piquant, sweet, ginger-like flavour. This stir fry is usually cooked using pork liver, torch ginger flower, ginger, garlic, and an array of condiments

Potato cake
Potato cake is a common savoury snack food eaten in Valrôn and is one of the few food that is actually. It consists of mashed potatoes, minced meat, garlic, onions andn spring onions, when the mixture is made it is then pan fried and fills the stomach easily. This is the most well-known and popular snacks from Valrôn.

Soups
Soups in Valrôn are usually fish-based and made by fish organs, fish heads and fish tails. Popular soups include fish ovary soup and other soups. Vegetables and seasonings are used to flavour the otherwise bland soups.

Blood cake
Blood cake is a gelatinous cake made out of a liquid mixture of pig blood and seasonings (mainly a mix of garlic, salt, dried herbs and chilli) that has been left to clot and curdle until it becomes gelatinous. This is a popular Valrôni side dish either prepared in meals or eaten with rice. Most people say that you either love it or you hate it. There are multiple varieties of blood cake, some more popular than others

Sanguinis papaver crustulam
Sanguinis papaver crustulum is a very uncommon variety of blood cake that is created in a way that a film will be created around the blood, this makes it easy to pop and if cut or squished in any way will make blood come out.

Sanguis crustulum gelatinosum
Sangus crustulum gelatinosum is created by boiling bones until they reduce. This lets it to have a soft texture similiar to jelly. Though when cooked it has the possibility to melt as it contains gelatin.

Frumenti sanguinem crustulam
Frumenti sanguinem crustulam is a more popular variety of blood cake, more popularly consumed raw. It is slightly more grainy than the other varieties. It is cooked by adding a form of grain to the mixture and letting it dry. There are 2 varieties of this, a soft one and a hard one.

Sanguis crustulam frumenti mollis
Sanguis crustulam frumenti mollis, is the more popular variety of the two and is slightly more gelatinous than the other type, this is because it only needs little starch and reduced bone for it to set. This leads it to be used more in stir fries and soups.

Crus durum sanguinem crustulam
Crus durum sanguinem crustulam is a less popular variety and is used by mixing whole wheat berries, starch and flour to the mix. The result is a grainy, musty cake that is usually reserved for peasants to eat as it gives more energy to them when working the fields

Vapor crustulam sanguinem coctum
Vapor crustulam sanguinem coctum, or Pellentesque sanguinem crustulam is the most popular variety of blood cake. It is made by steaming blood and sticky rice together, until it is solid. This is the only variety of blood cake that has sweet and savoury varieties. After it is steamed, it is then cut and different stuff is added. Ground-up nuts (usually peanuts) and coriander is traditionally added as toppings with a form of sauce, usually salty. It is usually served on a stick as street food in Valron. This is also usually eaten alone, with rice or with crushed up dried potatoes. This is sometimes added to meals

Laksa
Laksa is a filling noodle based meal made using thick noodles, using a spicy mackerel based broth and topped with shredded mackerel. Toppings added are pineapple slices, mint, prawn paste, chillies, cucumber, torch ginger flower and chillies.

Blood Vodka
Blood Vodka is a popular beverage among all Valronis, as it is simple to make. Since Vodka is mass-produced in Valron it makes it very cheap. Blood is also very abundant as it is extracted when the meat/fish is killed. Some blood goes to making Blood cake. But some goes into the vodka. The result is a redish coloured, strong alcohol that is usually consumed at the end of the day.