Tsagwe

Tsagwe, a shrewd merchant, hawks his wares in the Market Fayre of Loramere.

Tsagwe's Wares

A tiny kingfisher roulade - 75gp

Nestled on a thick bed of crisp leaves, an expertly spatchcocked kingfisher is rolled around a paste of diced kingfisher livers, dried apricots and pork sausage to form a perfect cylinder. Basted throughout the roasting process, the tiny bird still retains all of its succulence, clear juices dripping invitingly from the cooked flesh. A sprinkling of pomegranate seeds sparkle like half-hidden jewels in the salad, and a sprinkling of croutons completes the dish.

A bowl of grey treemite stew - 125gp

Grey, gelatinous and lumpy, the rapidly-cooling contents of this brown earthenware bowl are distinctly unappetising. Consisting of mashed up treemite and little else, the stench given off from the casserole is stomach-churningly bad. The occasional bubble rises to the surface of the viscous gunk, lingering a disquietingly long time before gently popping and receding. Shards of carapace break up the monotone surface, their inky blackness a stark contrast to the pallid grey of the body of stew. Strings of congealed stew adhere to the outside of the bowl, making the entire object sticky to touch.

A slice of brain food cake - 85gp

A light, golden cake sits ensconced in an elegant purple filigree paper baking cup, a decadent layer of deep red, blood-infused frosting piped over the top in an artistic swirl. Small nuggets of sharn brain peek enticingly from the deliciously soft sponge, the edges caramelised to perfection. The top of the frosting is decoratively sprinkled with finely-sliced, charred onion pieces and a dusting of fine chilli powder further enhances the savoury treat.

A bowl of valdblom soup - 99gp

Carrots, celery and onion are infused to form a rich vegetable bouillon to which has been added tomatoes and egg whites, along with the shredded petals of the huge valdblom flower. The mixture was simmered for a period of time to allow the fats to congeal, then strained through increasingly fine cloths to remove any lumps, leaving behind a fragrant, lurid pink yet clear soup, the smell of which lingers in the nostrils. Small chunks of lightly fried cubes of golden valdblom heart float enticingly in the middle of the bowl, on top of which rest spirals of shaved leaves and a dusting of golden grains.