Packilvania: Difference between revisions

Packilvania has a rich gastronomic heritage that spans thousands of years. Packilvanian cuisine is characterized by spicy and meaty food. The national plant is the [[Pax Fruit]] and the [[W:Potato|tubers of the Pax Fruit]] are the national staple food of Packilvania. The country is the core producer of spices such as [[W:Nutmeg|nutmeg]], [[W:Cinnamon|cinnamon]], [[W:Cardamom|cardamom]], [[W:Aniseed|aniseed]], [[W:Saffron|saffron]] and so on, so it naturally has incorporated spices into its cooking including desert. Absar is a spicy paste made from vegetables, animal fat and spices that has spawned many variations such bovril. The country has also produced relishes and garnishes such as [[W:Atchaar|Packilvanian pickles]] which is made from raw unripe mango and spices, but vegetables have also been used. The [[W:Chakalaka|Packilvanian salad]] made from vegetables and spices especially beans and carrots are also renowned. The country is the home of the [[W:Fruit chutney|Packilvanian chutney]], a sauce made from fruits such as peaches and coconut which has a tangy taste. Among the famous meat dishes are [[W:Butter chicken|Packilvanian chicken]] which is chicken marinated in yogurt, cooked with butter and seasoned with a variety of spices. Another is the [[W:Roti|fodok]] which is a wheat or rice-based wrap stuffed with strips of meat. Even the seafood is acclaimed, with the kidjar crab made from a fattened crab, deep fried and garnished with a variety of seasonings. People in Pax also enjoy drinking [[W:Amasi|Packilvanian buttermilk]].