A touch of local flavour

I’ve been considering some elements for immersion in the setting. Here’s some stuff I’ve thought of, food-wise.

I already know that Kingsmead itself is a bit odd. They keep long haired rabbits the size of dogs, providing food and material for clothing. I know they make goats cheese and cider, and a lot of flatbread. And savoury porridge. I seem to recall adding that.

Queenstown though, I haven’t considered as much. It’s a port town, so fish must be a big feature. I’ve talked about the Queenstown Ruby, which is the kind of beer brewed in the city.
So maybe they make Ruby Stew, with saltfish, onions and carrots. The port itself is a haven for small squid, and the Seawitches have a habit of spit roasting it with chunks of ginger.
Pepper-crusted chicken is also popular, thanks to the imports across the Spice Sea.
The nobles of course eat all kinds of odd concoctions, and the golden roe of a boonfish is particularly prized.

Raethmoore is even more different, trading with the Republic further north. They eat a lot of wild onions and garlic, but also a lot of mint and sage. There’s plenty of game in the area, and more than a few goatherds.
I think, since the town sits in the hills, a fortifying drink on an evening is likely. A minted pheasant stew served with a hard cheese, or a dry sausage made from goat flank, crabapples and moongrass.

The Darklings in the Southern Swampland eat a lot of tubers and other root vegetables, coupled with fungus of all kinds. The local fish swim in brackish pools, but there’s a few small mammals that can be stewed easily. During a certain time of year, before the puffballs spore, there’s plenty of the ripe white balls being eaten by the various tribes.

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