Kema Seasonal Menu

(August, September, October)

Though coin is accepted, payment is better made through trade. Use your best judgment when getting an item of similar value. The best trades are things the tavern can use to make one of the items for the menu!

 

DRINKS


ALCOHOLIC

  • ARRACK: rum made of unopened flowers of a coconut palm.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • BAMBOO LIQUOR: strong liquor derived from bamboo sap. May be flavored with seasonal fruit.
    • VALUE: 9 farthings, 3 fresh fish or many pieces of fruit
  • FRUIT WINE: red or white wine, made from a variety seasonal fruit.
    • VALUE: 6 farthings, 2 fresh fish or some pieces of fruit
  • MEAD: fermented honey beverage.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • SNAKE WINE: cassava wine that infuses a whole venomous snake in alcohol. It is considered an important curative and believed to reinvigorate a person.
    • VALUE: 6 farthings, 2 fresh fish or a few pieces of fruit

NON-ALCOHOLIC

  • BLACK TEA: fermented, dry dark tea.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • COCOA TEA: cacoa mixed with water, coconut milk, cinnamon, bay leaves, and coconut sugar.
    • VALUE: 6 farthings, 2 fresh fish or some pieces of fruit
  • FLOWER TEA: a tea made of dried flowers. It has a floral aroma.
    • VALUE: 1/2 farthing, 1 pound of herbs
  • GREEN TEA: a tea made by steaming, pan frying, or baking tea leaves.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • COFFEE: made fresh from the roasted beans of coffee berries. May be served with coconut milk and palm sugar.
    • VALUE: 1/2 farthing, 1 pound of herbs
  • JUICE: made fresh from available seasonal fruit of Eyr.
    • VALUE: 1/2 farthing, 1 pound of herbs
  • WATER: life sustaining drink from the fresh springs of Eyr.
    • VALUE: free!

 

FOOD


  • ARSIK: torched red snapper spiced with ginger and dried chili pepper.
    • VALUE: 6 farthings, 2 fresh fish or some pieces of fruit
  • DAUN UBU TUMBUK: ground cassava leaves boiled in animal fat with taro root, salsify root, and samphire.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • GULAI: boar, fish, or clams with cassava leaves, and roti bread. Served in a spicy ginger, chili, salsify root, and pepper sauce.
    • VALUE: 9 farthings, 3 fresh fish or many pieces of fruit
  • GORENGAN: battered and fried cassava dough mixed with custard apples and figs. Served with a chili paste.
    • VALUE: 9 farthings, 3 fresh fish or many pieces of fruit
  • PECEL: boiled water spinach, taro root, samphire, salsify root, and cassava served with a tiger nut sauce.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • ROTI BUAYA: a two piece sweetened bread. made of cassava and palm sugar, in the shape of a crocodile. For special occasions, it may be decorated with sweet fruit pastes.
    • VALUE: 9 farthings, 3 fresh fish or many pieces of fruit
  • TAPAI: an alcoholic paste, made of cassava, and spiced with ginger and cinnamon. Served with roti bread.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • URAB: a mix of steamed water spinach, cassava leaf, samphire, taro root, bean sprouts, and shredded coconut flesh. Seasoned with coconut sugar and ginger.
    • VALUE: 3 farthings, 1 fresh fish or a few pieces of fruit
  • FRUIT: plantain, coconut, wood apple, horned melon, fig, custard apple, Served raw or steamed, and spiced with cinnamon upon request.
    • VALUE: 1/2 farthing, 1 pound of herbs per fruit
  • NUTS: tiger nut, coca nut.
    • VALUE: 1/2 farthing, 1 pound of herbs per bowl