DIET
Siranean city dwellers enjoy a rich and exciting diet consisting of very spicy foods. Sunfish, eel, goat and sheep mutton, camel, and lautan are among the commonly eaten meats, which are complemented by servings of nutty fragauh grains, millet, cooked wheat kemels, barley, figs, dates, olives, and torhachenna. Most meats are obtained from herders in Chennacatt or the Ayten. Fancy eating establishments sell baboon, gacalac, pheasant, and squid. Other popular vegetables and fruit include chick peas, beans, melons, apples, and coconuts. Most dishes are strongly spiced with cumin, coriander, musky sinahaud, sweet nantarh, zesty charbis, or subtle rosain. Some insects are also eaten as delicacies. The favorite is a large beetle, roasted and consumed warm. Breakfast for a city dweller regularly consists of bread, kafe, dried or fresh fruit, and a wheat porridge. Lunch is a small meal that includes cold meats and beer served with bread.
For less fortunate people, ground chick peas, flavored by lemon and spices and spread on flatbread, are the normal fare. The evening meal is the most elaborate of the day for middle and upperclass residents. Hot meats and curried stews or soups form the main course. Sweet breads, wine, fruits, and cheeses comprise side dishes. The poor normally only eat meat once per week or month. Grains and vegetables, a little cheese, and some fruit are their staples.