Honorary Fish
Despite the name, this coastal Stamekian dish uses one of the more common meats in its area: seafowl.
Many who consume this fatty bird do so by first boiling the dressed carcass for roughly an hour, before emptying the pot and simmering with fresh water until the meat is tender. Without this, the bird’s natural taste is overpoweringly strong. The boiled meat is then patted dry and rubbed over with spices before being either grilled or roasted until the skin is crisp.
It is commonly served on it’s own and eaten with the fingers. These birds have a unique gamey flavour, a salty, oily tang that veers a little on the fishy side no matter how they are cooked. Likewise, the pungent aroma created during the cooking process often lingers around the city streets.
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