Po-doula (Poe-doe-lah)

Manufacturing process

Po-doula is a soupy porridge, generally cooked slowly over the course of an entire day. Traditionally, po-doula is to be made only in one specific earthenware pot over a wood fire, though less traditional Centauri will often make it in any pot or pan they have available, and often one used for other dishes as well. Fruits are cooked in the oatmeal until they disintegrate and form a fond, and are often deglazed with a weak liquor before milk and other ingredients are added to cook and break down over the cooking process. Po-doula is most commonly served hot but can also be frozen to a near ice-cream consistency as a summer treat. It can be eaten alone or as a dip for crackers or bread, and is commonly served with goat-cheese.

Significance

Po-doula is a common food among the Centari, often served to the young, the sick, and the injured as a comfort food. Several thousand variations of the dish exist, often passed through the generations of families as heirloom recipes. The dish is also a common sight during times of hardship and celebration due to its cultural significance, often said to bring warmth and joy to those reminiscing on their childhoods when eating it. Much of the culture around the dish has an ideal centered on it that it is not meant to be eaten alone, instead to be shared with everyone.
Many store bought mixes of po-doula exist on the common market, however nearly all Centauri insist that these ready-mixes are not authentic, and their own versions are the only 'true' version of it. This is often despite that most commercially available mixes are heritage recipes created by Centauri themselves.

Item type

Consumable, Food / Drink

Rarity

Common

Base Price

Cheap

Raw materials & Components

Oatmeal, honey, berries, dates, spices, milk, and porridge. Various fruits, flavors, and other garnishes are dependent on the variation and region.