Litiva noodles with a brown sauce

Litiva noodles are a common food on Zubelgenubel 7. In fact, they’re the mainstay of the local diet. It’s no wonder – when I visited, I found myself tripping over them – literally. The Litiva is not so much a noodle as a root – they grow like weeds from the widespread Liva trees, and form mats so thick that I’m not actually sure what’s underneath. Maybe the Zubies are right when they say it’s noodles all the way down.Litiva noodles can be eaten raw – you’ll often see Zubie infants with a bare root in each mouth, and in fact parents create complex mazes to keep their kids active during the day – just lay the noodle, stick one end in a mouth, and the child crawls after it all day long, ideally ending up at the front door right at naptime. The noodles are good raw, but a little astringent for the human throat. A better way is to take a long root – pinkie-thick is ideal, chop it into one or two-meter segments, and lay them on a bed of coal overnight. In the morning, gather some of your hut’s roof-crud (actually an algae that respires CO2), mix it with a little brown sugar, and heat it with some water (your hut will likely have a drip tube under the bed). Cook that over the coals in a cauldron until the sugar is dissolved, and drop in the noodles. Exactly three minutes, and you’ll have a delicious breakfast for thirty. It’s said to taste just like Peruvian cloud-glass, but I find it’s more like lightly toasted glivnarth, with notes of musk-melon and maple.
from the kitchen of B. Morris Allen

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