"In the winter months, Ewoks have been known to hunt the six-legged kublag, usin' it's meat to make a rich stew that can feed an entire village. They like to thicken the broth with raventhorn root and ground-apple stock, but my variation uses a unique spice blend that I picked up from the Sakiyan food market on Tatooine awhile back."
―Strono Tuggs, The Life Day Cookbook[1]

Kublag Curry was a type of stew made with the meat of the six-legged kublag creature and vegetables. It was Artiodac chef Strono Tuggs's variation on a similar dish made by the Ewoks of the Forest Moon of Endor, created after he procured a unique spice blend from the planet Tatooine's Sakiyan food market.[1]

At some point after publishing his first cookbook[1] in 34 ABY,[2] Tuggs included a recipe for Kublag Curry in his second cookbook, The Life Day Cookbook, where he described its sweetness and warmth and recommended pairing it with either rorkid bread or sunberry wine.[1]

Behind the scenes[]

Kublag Curry was introduced in the 2021 recipe book Star Wars: The Life Day Cookbook, authored by Jenn Fujikawa and Marc Sumerak. The out-of-universe recipe for the curry's base calls for yellow curry paste, chicken broth, garlic, a shallot, brown sugar, olive oil, turmeric, soy sauce, Worcestershire sauce, coriander, and black pepper.[1]

The curry itself requires olive oil, an onion, boneless chicken thighs, carrots, russet potatoes, coconut milk, and water. Garnishes include cilantro, crispy fried onions, a Thai chile, a lime, and cooked white rice for serving.[1]


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Notes and references[]

  1. 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 Star Wars: The Life Day Cookbook
  2. Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook establishes that the in-universe book was published at the same time as when the First Order was searching for the Resistance base on Batuu. As that search occurs in Galaxy's Edge: Black Spire, which is set in 34 ABY according to the reasoning here, the cookbook must have been published in 34 ABY.