Red-brown stew with colorful vegetables and other chunks.|
Lower and Middle Classes|
- 3 diced zucchini
- 4 diced bell peppers
- 4 diced white onions
- 3 peeled and diced purple eggplants
- 2 pounds of peeled and diced tomatoes
- 5 diced cloves of garlic
- 1 tsp of thyme
- 1 tsp of rosemary
- 1 tsp of fresh oregano (optional)
- 1 tsp of cumin
- 1 tsp of sugar
- 1 tsp salt
- 1 tsp pepper
- 3 dried cayenne peppers (optional)
- Olive oil
- 1 fried eggs (optional)
- Grated Manchego cheese (optional)
Vegegachas is a dense, stew-like dish loaded with vegetables and spices, and is one of the staple dishes of the rural Jendaskea Ailor found concentrated in central-eastern Daen. These rural, agricultural people often add a number of substances alongside the dish, the most popular being toast or a fried egg, resulting in its role as a meal for all times of the day.
Vegegachas as a meal is believed to have originally been slave food; a mix of scraps and pieces from the table of the wealthy as might be indicated by its broad range of ingredients, alongside the number of optional ingredients. However, there is another theory that Ratatolha, the Tolonne dish, perhaps was either inspired by Vegegachas, or inspired the dish itself. This theory emerged within the past several years, as culinary experts and scholars have come to realize the many similarities between the two dishes; both make use of eggplants, tomatoes, peppers, zucchini, and onions, and both are in a stew format. However, the truth of this is likely lost to the chaotic early decades post-Cataclysm. In the modern day, Vegegachas is enjoyed by the Jendaskea Ailor as well as other peasant Cultures across Aloria, though only in and around Daen or the urban areas of Corontium, due to the dish’s “unrefined” nature.
There is a lot of preparation involved in Vegegachas, and needs to be completed ahead of time. The eggplants in particular need a bit of extra preparation, with salt sprinkled over them after they’ve been chopped and peeled. Two frying pans should then be prepared, each with a portion of olive oil in them. One should have the onion added to it, again with a small portion of salt, before being sauteed over medium to high heat. They should be allowed to turn transparent, then covered for ten minutes, and allowed to poach though they shouldn’t be allowed to brown. After this, they should be set aside. In the other pan, the peppers should be similarly sauteed until they brown. The heat should be lowered to the medium range at this point, and they too should be covered and cooked for ten minutes before too, being placed to the side with the onions. The salted eggplant should be washed of the salt, before the zucchini and eggplant should be cooked in the same way as the peppers. They should then be removed and added to the other vegetables. The vegetable mix should then recieve all of the listed spices, along with the optional ones if desired, and they should be mixed together. Then, the garlic and dried cayenne pepper should be added into an oiled pan, and similarly sauteed to the others, though instead brought to a fry. The peeled and diced tomatoes should be added to the pan, before it’s allowed to cook on a low to medium heat for up to twenty minutes, being stirred often. The sugar and some salt should be added as well. Everything should now be mixed together in a large pan, and cooked for ten minutes at a medium heat, before the egg or cheese can be made and added to individual servings of the dish. A common side for Vegegachas is bread and, for those who can afford it, toast.
- Vegegachas looks like a red stew with plenty of vegetables sitting within it, and can look quite colorful alongside the topping of a fried egg, cheese, or both.
- Vegegachas largely smells of tomatoes, for obvious reasons, but also partly of the various seasoning used to spice it up.
- The dish often has a thick texture due to its tomato-paste basis, although the numerous vegetables and spices added bursts of new flavor with each bite. Further alterations of Vegegachas, such as with an egg or cheese, also add a splash of those tastes to the meal.
- Some call Vegegachas “Jene-Ratat” in Common, a crude melding of Jendaskea and Ratatolha, the dish it is most similar to.
- Communal meals sometimes feature a ring of bread slices put into Vegegachas, and with each plated serving, a piece of bread is dragged out and added from this ring.
HydraLana on 08/24/2020.|
» Read more