August 2008
Roasted Quala, with Sweet Rence Cakes and Crispy Peas

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Quotes from the books:

Quala: small, dun or tan-colored, 3-toed mammal with a stiff, brushy mane of black hair; plural: qualae "As the tarn passed, it scattered into a scampering flock of tiny creatures, probably the small, three-toed mammals called qualae, dun-colored and with a stiff brushy mane of black hair." TARNSMAN OF GOR, Pg. 142

Tarsk - I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests. Outlaw of Gor, page 76

Tospit - A bitter, juicy citrus fruit. Used to make wagers on the number of seeds (odd or even, or the number of odd seeds, since most tospits have and odd number of seeds). I raced past a wooden wand fixed in the earth, on top of which was placed a dried tospit, a small, wrinkled, yellowish-white, peachlike fruit, about the size of a plum, which grows on the tospit bush, patches of which are indigenous to the drier valleys of the western Cartius. They are bitter but edible. {Nomads of Gor – 59

Peas - 'I have peas and turnips, garlic and onions in my hut,' said the man, his bundle like a giant's hump on his back. Outlaw - Page 29
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In a small bowl beat up 5 vulo eggs, add 4 chopped mushrooms, and a spoonful of tabuk lard, 2 tef of shredded cooked tarsk meat, 1 tef of sa-tarna crumbs, a spoon each of parsley and rosemary and mix well.

Prepare the quala. Using a sharp knife (do not forget to gain permission first), slice the meat from the abdomen to the ribs. Remove the insides and discard. Dip the quala in a bucket of warm water and rinse it well. Season the outside and inside of the meat with a rub made of pepper, salt, and powdered cloves, and two spoonfuls of honey. Lay the tarsk meat mixture inside the quala and sew it together. Place in a small pan and add 1 mug of warm water to the bottom. Add to the roast chopped suls, onions, and peppers. In a small bowl combine two mugs of cooking grade ka la na, 3 spoonfuls of honey, a dash each of rosemary, white salt, pepper, the juice from two full tospit, and crushed cloves, and mix well. Coat the outside of the meat with this mixture and place it in the oven under medium heat. Cook for one ahn, basting well with the ka la na honey mixture. While the meat is roasting prepare the sauce and peas.

Place a small pot of water on the stove, add a dash of yellow salt and bring to a boil. When the water is rolling. Add 3 tefs of crisp shelled peas. Cook for only a few ahn until bright and green so that they remain their crispy texture. Remove from heat and drain. Pour cold water over them for a few ihn to stop the cooking process and pour the peas into a small bowl to serve from.

In a small sauce pan combine together half a mug of vinegar, 1 mug of water, 1 spoon each of pepper, chopped onion, crushed garlic, 2 tablespoons of crushed ta-grapes, and 2 tablespoons of crushed chokecherries in a small sauce pan. Place the pan over high heat and bring the mixture to a boil. Reduce the heat and simmer until the mixture thickens, then add 7 spoons of verr butter and simmer until it melts. Stir with a wooden spoon until well mixed and remove from heat.

Last take a small bowl and add 3 mugs of cooked rence, 1 mug of water, 2 spoonfuls of yellow sugar, 1 spoon of honey, 1 spoon of cinnamon, and 6 dates chopped very fine. Drizzle some palm oil over the rice and mix well. Using your hands press small portions of the mixture into balls and flatten slightly. Heat a small amount of palm oil in small pan. When hot add the rence patties and cook on each side until golden. Then remove from heat placing them on a tray of rence paper to cool.

When the roast is ready remove it from the oven. Gain permission to use the sharp knife once more, and slice of 4 or 5 thin strips of meat. Take a large plate, place a spoonful of crispy peas in the middle, then arrange the meat on one side of the bowl, and add several of the rence cakes. Garnish the platter with a few dates and chokcherries.