Food reveals much about a nation and its people. One can never truly understand another culture without trying its food.

The Soil Ghosts’ staple food is a mixed meat stew, typically accompanied by some handmade dough and a cup of warm butter tea. The dark brown stew is rich and unique in flavor. The Soil Ghosts never wasted food and always saved some of the meat for the next stew. As they add more meats and ingredients each time, the mix gets more complicated and it becomes impossible to tell what exactly is inside the stew. The old woman who gave me the stew told me it was first cooked when her mother married. I guess their stews age just like wine, with the quality improving over time.

I watched them cook and tried to pinpoint all the ingredients they added, but it was almost impossible to do so because many ingredients weren’t meats we usually eat or even recognized. The Soil Ghosts minced edible insects into paste, turning them into protein-rich cured meat or meatballs. I would have never guessed this if I didn't see it with my own eyes! They actually only add what we consider “real meat” to the stew on rare occasions.

The Soil Ghosts weren’t the only ones who had to adapt to these harsh environments. There is a unique plant that can grow and bear fruit in this area - a kind of wild sorghum. Soil Ghost bread is made from this plant instead of wheat. They also like to use scented spices such as cloves, pepper and cardamom. I wonder if they knew how to grow them or if they traded with the Gafians.

The Soil Ghosts use gugee milk to churn their butter. Their butter tea has a pinch of saltiness and a strong texture. It tastes surprisingly good! They would leave some of the bread and tea after each meal, mixing the two with sorghum flour and turning it into dough. They tend to carry it with them in their travels like field rations. They truly never waste any food.