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Appearance A milky, slightly viscous liquid traditionally stored in clay bottles.
Difficulty 2/10 (0-Easiest)
Creator Unknown
Class Lower and Middle Classes
  • 2 cups water
  • 1 ½ cups barley
  • ½ cups goat’s cheese
  • ¼ cup crushed, dried olives
  • 2 tbsp honey
  • A few pinches of oregano, dill or marjoram

Chtypi-sitirá is an Etosian “superfood” that appears as both a beverage and a meal - it is commonly stored in well-fired clay jugs and hailed by travelers and soldiers throughout Etosil for its ability to satiate an empty stomach. Developed out of necessity by various smaller groups as a means of sustenance through long walks along the mountainous regions of Etosil, Chtypi-sitirá has been a rather staple part of a hiker’s supply since the earlier days of Etosian colonization. The food, commonly regarded as a simple gruel by many, possesses a unique, modifiable flavor which allows it to be consumed either as a fulfilling treat or a vital source of energy for travelers. The food itself is named after the method in which it is made; the constituent ingredients are added to its traditional clay jug and shaken for several minutes until thoroughly combined - a flashy presentation of such a simple, yet important meal. In the present day, Chtypi-sitirá remains a go-to addition for anyone preparing to travel and has recently found itself amongst other nutrient-dense foods in military rations.


Chtypi-sitirá’s creation occurred during the years following the arrival of the Evintarian Sect from the Regalian Archipelago. As the new religious population moved out across the landscape, their journeys were often tough as they were unused to such brutal, energy-sapping terrain. They combined some of the food they brought with them, such as barley, with those of the locals, creating several varieties of Chtypi-sitirá as a cheap, lightweight source of compact energy. Over the next half a century, the recipe gradually standardized and came to be associated with the lower classes of Etosian society, as they were often the ones consuming the meal during travel between settlements. The modern recipe was coined by Athon Dellis, an Etosian chef, in the year 167 AC, which helped bring it to nearby areas as well as the Regalian Empire. Despite this, the food-drink largely remains a local delicacy, though Etosian troops called to aid the Regalian Empire in recent years have often shared their rations of Chtypi-sitirá with others.


To create Chtypi-sitirá, one needs to first prepare a simple barley gruel by simmering 1½ cups barley with 1 cup of water over low heat until the barley has softened and the water has fully incorporated. The chef must then season it with a small amount of sea salt and allow to cool until lukewarm. Following this, one should add a second cup of water and re-apply heat to the barley to loosen the gruel for easier incorporation of the other ingredients. The chef pits and sun-dries the olives, or roasts them lightly over an open flame until they are blackened before grinding them up with a mortar and pestle. Next, one adds a few pinches of oregano, marjoram, and dill to the barley gruel. The gruel to cooled again before it is transferred into a clay jug and shaken thoroughly for two minutes. Lastly, the softened goat’s cheese is added to the mixture and it is shaken once again for three to five minutes. During this time, water is added as necessary should the mixture be too viscous.


  • Chtypi-sitirá appears as a somewhat viscous, yet still-liquid concoction that bears a striking resemblance to a simple porridge which has been watered down to a more drinkable format. It is often seen with a characteristic pale grey appearance, with green undertones due to the addition of olives and herbs.
  • Chtypi-sitirá, in its most basic recipe, smells like barley porridge. With the addition of aromatics, it can often take on a very earthy, warm fragrance that is more complex than its dull appearance would lead one assume.
  • Chtypi-sitirá’s taste comes largely down to its added ingredients. In its most simple form it holds a rather warm, earthy taste that lingers in the throat for an extended period.


  • Chtypi-sitirá shaking has become something of a competition and an art style amongst Etosian bartenders and chefs, with individuals competing to perform the most extravagant and complex shaking patterns, including tossing the jug into the air and spinning it upon a work-surface.
  • Chtypi-sitirá, when consumed in large amounts, is said to cause the individual drinking it to suffer from rather poor breath for a few days after consumption.

Writers Antimreoir
Processors HydraLana, Dosier, AlphaInsomnia
Last Editor HydraLana on 03/10/2019.

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