Tubori Cuisine
Tubori food is bewildering to outsiders, cooked almost entirely from local ingredients that are often combined in ways other duchies find unappetizing at best. Blends of sweet and savory are very common, as are meals that involve multiple small dishes - and meals that later combine those multiple small dishes into adventurous stews.
Ingredients: Seafood dominates most meat courses, followed by pork and chicken to a lesser extent. Avocados and tomatoes are common, but served alongside seaweed salads and root vegetables. Citrus, bananas, mangos, pineapples, and papayas are only some of Tubor's wide variety of fruits, matched well with spices like ginger, cacao, vanilla, and coamjar.
Meals: The Tubori eat a light breakfast of simple fish and fruit salads to fight the heat, a heavier lunch just before their midday nap that's oft a stew cooked from the previous night's dinner leftovers, and a late, large dinner of many courses that likely includes seafood or pork, root vegetables and seaweed salads, and fruit relishes. Dessert is eaten even in poorer households, due to the easy availability of dessert-appropriate ingredients.
Drinks: The Tubori drink heavily of wines (both grape and cheaper fruit wines), rum, grog, coconut milk, and fresh fruit juices. Salt tea, or brackish water made drinkable with a robust tea leaf native to the isles, is common among the poor.
