Colonial Porridge
There are few foods as ubiquitous, loved, or sources of conflict in the Tanit System as Colonial Porridge. This staple can be found, in different forms and with different toppings and additives, on almost every kitchen, diner, folding field, and upper-class dinner table at any mealtime in the system. It was one of the first fresh foods from the first crop of grains successfully grown in the system. It spread rapidly, and remains almost implausibly popular.
History
The first colonists ate almost exclusively ration packs as scientists tested the flora and fauna of the system for compatibility with Terrans. To say they were craving real food was an understatement. SSR Pack food is good, but it's still a ration. When the agricultural pods in Old Dar es Salaam came online, the first crop was a hardy, genetically modified millet that was a runaway success. And within months, the protein and nutrient rich millet was being used in porridges broadly called "Colony Millet", which eventually became the popular Colonial Porridge. Different settlements made their own versions, decided what meal of the day it was part of, and within a year it was everywhere.
Significance
This food was the first fresh food the system had, and signified its first steps towards independence from Earth. At the time, people were just excited to eat something that wasn't prepackaged half a galaxy away. But modern historians and anthropologists recognize its impact and what it symbolized.
Rarity
Common. Colonial Porridge is a millet-based porridge that uses local ingredients for seasoning and additions, and can be found almost everywhere in the Tanit System.
Raw materials & Components
Millet-181P was the original millet used for it, but now there are dozens of strains of millet used for it. The millets are gluten free, generally high in protein and nutrients, and have minimal processing. Sweet and savoury variants are the most popular now, made with whatever ingredients are available. In a fascinating perpetuation through the centuries, one of the original recipes, from the days of ration based life, using powdered milk, sugar packets, vanilla protein powder, and dried fruit to flavour and season the millet, has stayed a common recipe. Modern recipes draw on palm sugar, fresh fruits, herbs, sea salts, and kelp for flavour.
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