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Description
Origin: East-Kikanlooria (North-Bipulaguta-52, Hupi-Natumi-50)
Made by: The Dimolochots and the Gnarjats + a few other small tribes.

Rackagiri

Ingredients: Ferntail, Stripebranch, Holespuds, Bonybeet, Sulüru-leaf, snailpotatoe, water.

This hotchpot-like meal is only eaten during the Chükü ritual, this ritual is practiced by the Du-umiïsts and kind of tastes like cardboard and carrots. Fathers and their children will go into the woods and open fields to search for the Gumpi-ingredients. If not enough ingredients can be found, a hefty amount of powderd treebark is sometimes added to fill up the dish. Brown Tailferns are often the only species of Tailfern that are used but sometimes Dralyuka is used if Brown Tailferns are not available. Other species often taste like dirt. This dish is cooked in a Zirmulik (a small cauldron).

Dimolochots Tailferns

Please, do not use any of these concepts without my concent Thank you

Description
Origin: East-Kikanlooria (North-Bipulaguta-52, Hupi-Natumi-50)
Made by: The Dimolochots and the Gnarjats + a few other small tribes.

Rackagiri

Ingredients: Ferntail, Stripebranch, Holespuds, Bonybeet, Sulüru-leaf, snailpotatoe, water.

This hotchpot-like meal is only eaten during the Chükü ritual, this ritual is practiced by the Du-umiïsts and kind of tastes like cardboard and carrots. Fathers and their children will go into the woods and open fields to search for the Gumpi-ingredients. If not enough ingredients can be found, a hefty amount of powderd treebark is sometimes added to fill up the dish. Brown Tailferns are often the only species of Tailfern that are used but sometimes Dralyuka is used if Brown Tailferns are not available. Other species often taste like dirt. This dish is cooked in a Zirmulik (a small cauldron).

Dimolochots Tailferns

Please, do not use any of these concepts without my concent Thank you