Ep. 5 of Farflung Flavors with Faelan Wo
Apparently Tuscano is more than a little jump away from Thalosion, so this week, instead of luxuriating on a raft under the Tuscano sun upon bejewelled waves, I have been stuck in the smelliest, dankest, stickiest backwater fuel stations I’ve ever had the displeasure of discovering. Soro, the pilot of the freighter I am travelling on, assures me we are only a few more days away from our destination, but I wonder at his estimation as most of our time on these scum-ridden planets seems to be spent in smoky gambling establishments. When I pointed this out to him, he became agitated and told me to mind my own business. I’m beginning to regret my decision to fly with him. But alas, there do not seem to be many other ships heading in the direction of Tuscano.
Due to these unfortunate unforeseen side trips, I do not yet have a delectable food from the Merdeti homeworld for you to feast upon. But never fear! To Soro’s chagrin, I have taken over the freighter’s galley and managed to concoct a food known among space travelers as “grosh.”
I hear a few of you groaning all the way from here. I know, I know—grosh is renowned across the Confederacy for the, ahem, shall we say, questionable origins of its ingredients. I admit, it is an inelegant stew. But when one is pressed for money but has ample time between fuel stops, grosh is often all many spacers can afford.
But, my dearest reader, this is not the reprehensible grosh of your previous travels. Instead of the unfortunate random tentacles or slimy mystery meat most often tossed in grosh, this recipe uses smoked hocks, which are easy to find and (hopefully) cheap enough for most to requisition on any backwater planet. My dearest hope is that some of you may spread news of this new version in your travels, and fuel stop owners across the galaxy will begin to mend their ways (and our stomachs).
Truly an easy meal; one only requires a bit of patience. Serve with crusty bread and whatever grog you need to wash it down.
Space Traveler’s Grosh
Ingredients
- 1 lb mixed legumes (bean soup or an assortment of whatever you have in the pantry)
- 8-10 cups of water or broth
- Smoked Ham hocks
- Assorted pantry/freezer vegetables (I’m partial to peppers, onions, and tomatoes)
- Ample spices to taste (Creole or Cajun is my favorite)
Method
- Dump everything but the vegetables into a pot and simmer for a minimum of two hours, or until legumes are sufficiently cooked.
- Add raw veggies such as onions or potatoes about half an hour before the end.
- Add remaining veggies and cook until warmed. Remove bones and fat before enjoying!
Interested in learning more about the universe this food tourism blog takes place in? Read Embers, the short story prequel or check out The Wolf Who Stands Watch, the first novella in The Emberlight Archive.