Saddle Stew

The Saka tribes of the Great Continent distinguish themselves from other human civilizations in many ways, even the other nomadic groups. In particular, their cuisine is unique not only in its contents but in preparation. In addition to the different kinds of fermented milk that frequent the Saka diet, their most famous meal is 'saddle stew', authentic varieties of which can only be obtained from horseback riders.
Meat (typically mutton, occasionally horse) is mixed with garlic, wild onions, and whatever herbs or berries can be found locally, and placed in a small leather sack underneath the saddle. After a day of riding, the friction and heat from rider and horse will have tenderized the whole together and though the meat is still fairly raw, it's easier to consume. Placement is crucial to prevent discomfort for the horse, but this method of food preparation has captivated the imaginations of people in city-states around the continent, ensuring that Saka cuisine always finds a bevy of customers. Most restaurants work out deals with local guards to ensure the food is prepared in customary fashion, and for the less adventurous, this tender meat is often placed in dumplings that are then steamed or deep fried.

History

The Saka people have maintained the nomadic tradition of their ancestors going back millennia. Because their diet is meat-heavy and has fewer fruits and vegetables, consumption of animal fats, stomach contents, and raw or mostly raw meat is important for balanced nutrition. Saddle stew is convenient and is often prepared by the individual warriors who have personal preferences as to the stew's composition.

Execution

The leather sacks used for food preparation are kept scrupulously clean, to the point that a given warrior will wash their food preparation sack before themselves. No utensils are necessary, as the stew can be consumed directly from the bag, though when camp is set and the cooking tent is up and available, many warriors will opt to create dumplings from their meal.