Ixoli Culinary: Frying of the Bramin on Sky Day

In Ixoli culture not only is it a legendary custom to fry a bramin on Sky Day, but also a highly delicate one. To fry a bramin is to cook some of the most sensitive meat in the world to a fine crisp to be enjoyed as jerky. Treated as the key component to any Sky Day party, frying a bramin is the crowning moment. It is cheered on and danced around while it cooks.

History

This tradition has been passed down since the early 1100's. It is said to symbolize the yearning of wanting to fly by frying a ground bound creature. Since its beginning it has changed little. Few Ixoli complain about it as the food is delicious and serves religious purpose.

Execution

The bramin is hosted into the sky by four or five Ixoli and lowered into a seeping pot of boiling frying oil. As the bramin sits usually an entire family of Ixoli cut up vegetables and other seasonings to throw into the broth. They believe this to be a symbol of familiar duty. Before the bramin is raised from the bath the family of Ixoli says the Sky Day prayer for the 3rd time in the day and they eat with ferocious intent.

Components and tools

A ceremonial Sky Day frying pot, carrots, Piper, Greff, salt, pepper, garlic, a large plethora of other smaller herbs and vegetables. Each Ixoli family does it slightly different it seems.

Participants

Entire Ixoli families attend the ceremonies as a party of sorts. The head of the household usually does most of the preparation work and cleaning. Friends are usually invited to attend and would be treated as honored guests if so, as is the Ixoli way.

Observance

Sky Day occurs once every year decided yearly by the head of the Ixoli church. They claim they pick the day based on the moment that the Sun will be closest to Ilea.