Mossbarley Porridge
Mossbarley Porridge is a traditional, hearty dwarven staple, often served at the start of a long day mining, smithing, or stonecarving. Made from hardy mossbarley grains—a resilient crop cultivated in damp cave terraces—and cooked low and slow with fungal milk or stonebroth, it’s thick, earthy, and stick-to-your-ribs satisfying. Think of it as the dwarven version of both breakfast and battle prep.
“Thick enough to hold a spoon, strong enough to hold a line.”
Manufacturing process
Instructions
- Heat your pot
Place a thick-bottomed stone or iron pot over medium-low heat. Add lard or oil and warm gently. - Toast the mossbarley
Add mossbarley grains to the hot fat. Stir for 2–3 minutes until lightly toasted — this deepens the flavor and toughens the outer layer slightly. - Add liquid and simmer
Pour in your fungal milk or broth and add salt. Stir well, bring to a simmer, then lower the heat and cover. - Slow-cook to thickness
Cook gently for 30–45 minutes, stirring occasionally, until the porridge thickens to a dense, sticky consistency. Add more liquid if it starts to dry out. - Finish with flair
Stir in savory or sweet additions at the end, depending on taste. For the traditional forge-starting breakfast, use sausage and cheese. For child-sized bowls, sweeten with honey and spice.
“If it slides off your spoon, it’s not done. If it cracks your beard, you’ve gone too far.”
Significance
Cultural Notes
- “Mossbarley Mornings” are a rite in many holds — shared among clans or families before splitting for the mines or forges.
- Some Chef-Priests say that “the measure of a dwarf is found in their porridge consistency.”
- During clan oaths, it is customary to serve porridge unsalted—symbolizing humility—and then salt is added once the pact is sealed.
Item type
Consumable, Food / Drink
Raw materials & Components
Ingredients
- 1 cup mossbarley grains (or substitute: steel-cut oats + chia seeds for texture)
- 3 cups fungal milk, bone broth, or stonebroth (adjust to desired thickness)
- 1 tbsp cave-hog lard or mushroom oil
- ½ tsp rock salt
- Optional savory additions:
- ½ cup crumbled cave-hog sausage or grilled cave eel
- 2 tbsp pickled tunneltubers or sliced root-veg
- Shredded cave-hog cheese
- Optional sweet additions:
- 1 tbsp stone honey
- A spoonful of glowcap jam or embernut crumble
- Pinch of forged cinnamon or ash-sugar
Serving Suggestions
- Serve in heated stone bowls with a chunk of Stonebread or a Tunnelgrain Biscuit.
- Top with a knob of Glowcap Butter or a drizzle of Smokebloom glaze for special occasions.
- Keeps well — leftover porridge can be chilled and fried into crispy slabs the next day.
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