The following are foods that really don't fit into any of the other classifications.

Blood, Frozen
A nourishment for the peoples of the arctic. Not particularly a dessert, it's also neither drink nor meat.

He took his kayak to the side of the beast. With wooden plugs he began to stop up the wounds. He did not wish to lose what blood might be left in the animal. Frozen blood is nutritious. Beasts of Gor, page 287.

Insects
An excellent source of protein.

"I have fled from those men for six days," wept the girl, "living on berries and insects, sleeping in ditches, hiding, running." — Outlaw of Gor, page 57.

Pemmican
Also: Wakapapi
A small cake made of kailiauk meat and mixed with fruit; provides portable protein and energy source. Indigenous to the red savage tribes. In the Kaiila tongue, the word is "Wakapapi."

Etymology: Cree pimikan, from cite>pimii grease, fat
       "A concentrated food used by North American Indians consisting essentially of lean buffalo meat or venison cut in thin slices, dried in the sun, pounded fine, mixed with melted fat, and packed in sacks of hide; a similar preparation (as of dried beef, flour, molasses, suet) used for emergency rations (as by explorers)." —Merriam-Webster Dictionary ©2004-2006

"Wakapapi," said Cuwignaka to me. This is the Kaiila word for pemmican. A soft cake of this substance was pressed into my hands. I crumbled it. In the winter, of course, such cakes can be frozen solid. One then breaks them into small pieces, warms them in one's hands and mouth, and eats them bit by bit. I lifted the crumbled pemmican to my mouth and ate of it. There are various ways in which pemmican may be prepared, depending primarily on what one adds into the mixture, in the way of herbs, seasonings and fruit. A common way of preparing it is as follows. Strips of kailiauk meat, thinly sliced and dried on poles in the sun, are pounded fine, almost to a powder. Crushed fruit, usually, chokecherries, is them added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. The fruit sugars make this, in its way, a quick-energy food, while the meat, of course, supplies valuable, long-lasting stamina protein. This, like the dried meat, or jerky, from which it is made, can be eaten either raw or cooked. It is not uncommon for both to be carried in hunting or on war parties. Children will also carry it in their play. The thin slicing of the meat not only abets its preservation, effected by time, the wind and sun, but makes it impractical for flies to lay their eggs in it. Jerky and pemmican, which is usually eaten cooked in the villages, is generally boiled. In these days a trade pot or kettle is normally used. In the old days it was prepared by stone boiling. In this technique a hole is used. This hole, dug either within the lodge or outside of it, is lined with hide and filled with water. Fire-heated stones would then be placed in the water, heating it, eventually, to boiling. As the stones cooled, of course, they would be removed from the hide pot and replaced with hot stones, the first stones meanwhile, if needed, being reheated." — Blood Brothers of Gor, pages 46-47.

Make Your Own Pemmican

Here are a few basic pemmican recipes. Refer to the Meats page on how to dry the meat.

Basic Pemmican

2 oz. cooked, ground, and dried beef
2-1/2 oz. lard or vegetable fat (shortening)

Pemmican #2

2 oz. cooked, ground, and dried beef
2-1/2 oz. lard or vegetable fat
1 Tablespoon minced dried onions

Pemmican #3

2 oz. cooked, ground, and dried beef
3 oz. lard or vegetable fat
1/2 oz. dried (heat dried) ground berries

Preparation for All Three Recipes

Put the meat in a container lined with plastic film. Melt the fat and let it cool slightly to a gluey consistency. Pour the fat over the meat and let it harden. Wrap airtight and store, preferably in a freezer if you won't need the pemmican for a while.

 

 

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Special Note

Because of the differences in publishing the books, depending upon whether published in the U.S. or Europe, depending upon whether a first publishing or a Masquerade Books release, page numbers will often vary. All of my quotes are from original, first-printing U.S. publications (see The Books page for a listing of publishers and dates) with the exception of the following books:

  • Tarnsman of Gor (2nd Printing, Balantine)
  • Outlaw of Gor (11th Printing, Balantine)
  • Priest-Kings of Gor (2nd Printing, Balantine)
  • Assassin of Gor (10th Printing, Balantine)
  • Raiders of Gor (15th Printing, Balantine)
  • Captive of Gor (3rd Printing, Balantine)

Disclaimer

These pages are not written for any specific home, but rather as informational pages for those not able to get ahold of the books and read them yourself. Opinions and commentaries are strictly my own personal views, therefore, if you don't like what you are reading — then don't. The information in these pages is realistic to what is found within the books. Many sites have added information, assuming the existences of certain products and practices, such as willowbark and agrimony for healing, and travel to earth and back for the collection of goods. I've explored the books, the flora, the fauna, and the beasts, and have compiled from those mentioned, the probabilities of certain practices, and what vegetation mentioned in the books is suitable for healing purposes, as well as given practicalities to other sorts of roleplaying assumptions.