- "In the winter months, Ewoks have been known to hunt the six-legged kublag, usin' it's meat to make a rich stew that can feed an entire village. They like to thicken the broth with raventhorn root and ground-apple stock, but my variation uses a unique spice blend that I picked up from the Sakiyan food market on Tatooine awhile back."
- ―Strono Tuggs, The Life Day Cookbook
Kublag Curry was a type of stew made with the meat of the six-legged kublag creature and vegetables. It was Artiodac chef Strono Tuggs's variation on a similar dish made by the Ewoks of the Forest Moon of Endor, created after he procured a unique spice blend from the planet Tatooine's Sakiyan food market.[1]
At some point after publishing his first cookbook[1] in 34 ABY,[2] Tuggs included a recipe for Kublag Curry in his second cookbook, The Life Day Cookbook, where he described its sweetness and warmth and recommended pairing it with either rorkid bread or sunberry wine.[1]
Behind the scenes[]
Kublag Curry was introduced in the 2021 recipe book Star Wars: The Life Day Cookbook, authored by Jenn Fujikawa and Marc Sumerak. The out-of-universe recipe for the curry's base calls for yellow curry paste, chicken broth, garlic, a shallot, brown sugar, olive oil, turmeric, soy sauce, Worcestershire sauce, coriander, and black pepper.[1]
The curry itself requires olive oil, an onion, boneless chicken thighs, carrots, russet potatoes, coconut milk, and water. Garnishes include cilantro, crispy fried onions, a Thai chile, a lime, and cooked white rice for serving.[1]
Sources[]
- Star Wars: The Life Day Cookbook (First mentioned)
Notes and references[]
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 Star Wars: The Life Day Cookbook
- ↑ Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook establishes that the in-universe book was published at the same time as when the First Order was searching for the Resistance base on Batuu, which Star Wars: Timelines dates to 34 ABY.