Pemëwasna

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Pemëwasna
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Consumables
Appearance A roughly-formed brown bar with dark and light spots.
Difficulty 3/10 (0-Easiest)
Creator Unknown
Class Lower and Middle Classes
Ingredients
  • 1½ pounds cervine, equine or bovine meat (shoulder is ideal)
  • 1 tsp salt and pepper
  • Approx. 1 cup local berries
  • Portion of animal or plant fat, suet or tallow
  • Optional: 1 tsp to 1 Tbsp of assorted herbs and spices

Pemëwasna is a unique, bar-like meal eaten by the energy-seek Avanthar, which is to say their hunters and warriors. A mix of seasonings, berries, and dried meat, the dish lasts for up to five years when prepared at its best, able to be made in numerous wide-spanning regional varieties. Pemëwasna is rarely enjoyed outside of the Ularen Plains of Daen, though can be found nearby and in the distant frontier of the New Ceardian Colonies who find value in the dish’s energy-boosting capabilities.

History

Pemëwasna has an uncertain history given the lack of written language among the Avanthar, as well as their strange origins as Genos experiments, which have mythologized whatever truths might exist as to their early years. Some outsider scholars believe that Pemëwasna is based on food supplied to soldiers and levies during the long march north when the Fifth Void Invasion forced a response from the Allorn Empire, where it became kept and adapted by the Avathar to suit their needs. Others contend these supplies came from the Avanthar themselves, instead being a creation of the Cult of Suel to feed the Avan’tär Legion, the proto-Avanthar. Regardless of the truth, following the Cataclysm, the high energy food became an essential staple for hunting and war parties of the Avanthar, who roamed far afield and often carried these rations with them. Non-Qússrakón Ailor encountered the dish sometime around 110 AC, and traded for the substance, yet it never caught on much in the wider world. Today, the Avanthar remain the largest consumers of the dish, the only other group to embrace it with any interest being the fringes of distant Colonial society, whose pushes into the deep wilderness sees them form their own local varieties of Pemëwasna separate from the people of the Daen plains.

Preparation

Pemëwasna has a relatively simple creation process. First, the meat being used must be dried out on rocks, though it can also be done over a fire at a low, constant heat. Once the meat has been dried, with times varying based on the amount of sunlight or heat in a given area, or even the rock and way it was hung, the meat should be ground into a powder. This powder should then be combined with the salt, pepper, and berries, alongside optional herbs or spices an individual would want to include. While this is taking place, the tallow, suet, or fat should be getting heated until it is pourable. Once the dry ingredients are fully combined, the wet one should be added in carefully, with just enough of it to moisten the dry ingredients without pools of heated liquid. Once this is done, the Pemëwasna can be taken and formed into the ideal shape for the individual. Most make hand-formed bars with a cylindrical shape, or something more akin to a rectangle, before leaving them to dry out again for generally less than an hour. The dish can then be eaten at any time, and lasts anywhere between one to five years, an astonishingly broad stretch of time.

Characteristics

  • The dish has slight variations of color based on the dry ingredients used, from the type of meat to the berries; however, it generally has a brown coloration to it, and a rough texture given its shaping by hands. They are also slightly crumbly, at least at the unsupported edges, and any harsh aspects of Pemëwasna is gradually sanded away with time if they are left be.
  • Pemëwasna has a fairly neutral smell, though the scent of the berries and seasonings, along with the light smell of tallow or the wet material used to hold the bar together can be detected by more discerning noses, or those familiar with the different varieties of Pemëwasna.
  • The dish has a chewy texture, though saliva easily breaks down the serving, and tastes unique in Aloria given the dried meat, berries, and seasonings blending together well.

Trivia

  • Given how long the dish can last, some Avanthar abroad take one or two pieces of Pemëwasna with them, and whenever they are homesick or seek to remember life in Daen, take a bite of the dish and reminisce.
  • Pemëwasna is called “Pemme” on Essalonia by the Colonials, completely stripping it of its Elven linguistic links.
  • By last count, among the Avanthar, there were 37 different varieties of Pemëwasna.

Accreditation
Writers HydraLana
Processors AlphaInsomnia, FireFan96, Scribbe
Last Editor HydraLana on 03/14/2021.

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