A rich, sweet stew made from beef, sliced yams, sliced turfals (a large, nutty tasting fungi), herbs and spices. This is a traditional Corvenian dish enjoyed from the most common peasant to the highest noble. There are dozens of variations on the basic recipe... some incorporate pork instead of beef, others use black mushrooms in place of turfals. There is also a great deal of debate over what the proper herbs and spices should be. Many established taverns and restaurants have their own unique kijara recipe and no two are exactly alike.
This web site last updated Saturday, April 30, 2011. Copyright 1990-2011 David M. Roomes.