Gelémjol

Origin

Just south of central Askvìniké live the oldest group of Elvan people. They've been farming in this region for hundreds of years and are widely regarded as the leading experts in animal husbandry. Some of their largest exports are meat, and milk products. Their milk has been sent to all corners of the continent; it is sent fresh to neighbouring civilisations and towns, and in a shelf-stable powdered form to further out coastal regions.

Gelémjol is a gelatinous, savoury pudding; a common dish created with milk. It is prepared with most evening meals for the lower- and middle-income brackets. It is a staple across all of Askvìniké, both served at home, and always on the menu if you are eating out.

Recipe

It is a simple recipe, involving just milk, algae and water. The oldest recipe found has become the base for all others around the continent. Each cook has their own flare, but the base is as follows:

Ingredients:
2 cups of milk (I prefer Skvättget, but any milk works!)
A handful of pale algae (dark works, but will colour the gelémjol)
A cup of drinking water
Method:
Soak the algae in the fresh water in a bowl in the sun for about an hour. If it is dark, soak for 3+ hours inside. The water should start to feel viscous and slippery!
Sift the algae out of the water. Keep it aside for another meal later!
Warm the milk over a stove gently, you don't want it to boil.
Slowly add in your water, mixing constantly as you go. You won't need all the water, go by feel!
The milk will go glossy and thicken, at this point, pour off into a shallow, wide dish and let cool.
Once it is cool, it is ready to be eaten!

It is commonly served in a flat, round dish so that the pudding sits around an inch or two thick. If adding a sauce, a hatched pattern is cut into the surface, halfway down. This allows the sauce to soak in and bring an even flavour to each bite. Most serve each serving in an individual dish, though it can be served from one plate and dished out to each diner.

Common uses

Gelémjol is often served alongside a main course meal, or as a side during a feast. In modern times, it is used as a palate cleanser for meals, either to be eaten between bites, or between different parts of a meal, such as between the meat and vegetables. This helps the flow of the meal and keeps you feeling full.

Some have taken this recipe and adjusted it to make gelémjol a more satiating, and standout dish. Some add sugar, berries or syrup to sweeten the pudding and make it a dessert. This is a frequently seen cheap desert. Lower income families often make gelémjol as a full dish, not as a side. They spruce it up with extra fixings to make it more substantial. Some add spicy aromats on top to bring more flavour, and serve with soft, roasted vegetables or fruits. The mild flavour of basic gelémjol allows people to play with the recipe easily.