Ahai From Jahai, With a Chili and Chowder

Ahai, Mitsu here!

Since the Summit, I've been spending most of my time in the Jahai Bluffs. And well... its been a long week... Should have been wearing my aqua breather, didn't want to ruin it though.. If that brandstone dust gets into your lungs, let's just say your body will be glitching out for a week or few...

After a week or so of getting healthy, I'm back. I'm behind schedule, and my ears is there ever a lot of work to do!

Before I got sick, I was working on some things with Prickly Pear, helping out the Zephyrites in Dry Top to get my licenses, and I got this craving for chili. Turns out the Zephyrites have a really good recipe for a vegetarian chili.

Bowl of Sweat and Spicy Beans

- Prickly Pears, based on the number of bowls
- Ghost Peppers (that's not the number of Ghost Peppers, its the number of processed Ghost Peppers, 10 dashes of a sauce is what I used)
- Kidney Beans
- Piles and Piles of Salt and Pepper

Most Kidney Beans on the trading post will be dehydrated, there isn't much point in trying to find them fresh, though I find the best ones to use are the ones stored in brine. Sometimes when you rehydrate a kidney bean, it remains kinda hard. Not the kind of thing you want.

I rehydrated mine the day before, then boiled them till they were soft yet firm. Drain and mix in Prickly Pear. Add a nice heaping Pile of Salt and Pepper, a few dashes of Ghost Pepper, and you'll be getting healthy in no time.

I added onion and a couple other varieties of beans to mine, as usual, dress as you please, its what discovery and exploration is about.

You would not believe how glad I was to have brought this with me to Jahai. The meaty texture felt satisfying, and the heat brought something when my sense of taste had been all but stripped by brandstone dust. Sure, it might not sound fun to sear the esophagus, but there's just something about it that makes me forget about the pain of swallowing crystalline dust. It was quite a lot like a good bowl of chili.

Bowl of Dilled Clam Chowder

- Bowl of Cream Soup Base
- Clams (I used about 50 or 75)
- Potato
- Onion
- Dill

This is one of those more than 4 ingredient dishes that uses nested recipes to get around the four ingredient limit, and a dish that reminds me of home in Metrica Province.

While sick, I wanted a personal favourite, and a Bowl of Clam Chowder seemed perfect. As a young progeny, we occasionally have had a Clam Chowder made with local ingredients, with some imported from Brisbane.

To make this, I first prepared a Roux to make a Cream Soup Base to work with, chopped Onions and Potatoes, as well as some celery and carrot (if you're going to get healthy, you need to be well nourished, nutrient sources can do a lot when you don't feel like eating much of anything).


Add Clams and Onions (as well as other things you'd like to add for flavour) to Cream Soup Base and let simmer. Let this thicken, you're going to be adding a lot of liquids later, and want to keep emulsion!

If you want to make the dilled version, this is a great time to add Dill Sprigs, or any other spices. I made mine with Dill, but also added a Pile of Salt and Pepper.

In another pot, you'll want to boil Potatoes in clam juice (and any other root vegetables you might like to add, carrot in my case). Once root vegetables soft enough to poke a fork through without effort. add them and the liquid they were boiled in to the main pot. I use clam juice to add to the clam flavour.

Once the two pots have been mixed, the soup is ready to serve. For better flavour, age 24-48 hours in a hypothermic unit. This lets the flavours come out better, becoming refreshingly pleasant, like seaspray.

When I'm sick, I like to have things that remind me of the best times of my life, it helps make me feel a bit better. What are some foods you like to eat when you're sick? Let me know down below!