- "This homemade puddin' is all-natural and combines some unusual ingredients to give it a velvety smoothness and just a hind of a deep, fertile glavor that would please even the Mimbanese."
- ―Strono Tuggs, The Official Black Spire Outpost Cookbook
Mimbanese Mudslide was a creamy pudding created by the Artiodac chef Strono Tuggs. The chef's inspiration for the brown dessert was the mud of the planet Mimban. He attributed its deep flavor to using all-natural ingredients that produced a velvety-smooth, richly-flavored treat that would find favor even with Mimban's native Mimbanese. The pudding had a white topping, which itself was topped with green nectrose crystals.
In 34 ABY, Tuggs included a recipe for Mimbanese Mudslide in his cookbook The Official Black Spire Outpost Cookbook, where he mentioned that he had no intention of going back to Mimban despite its inspiring such a dessert. He also acknowledged that while pudding might not have seemed like a gourmet option, he promised that the mudslide was nothing like the overprocessed "glop" one might find with ration packs.
Behind the scenes
Mimbanese Mudslide was introduced in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe calls for milk, earl grey tea, sugar, brown sugar, cocoa powder, kosher salt, cinnamon, vanilla extract, cornstarch, whipped cream, crumbled chocolate cookies, and nectrose crystals, which were given their own recipe in the book.
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)
Notes and references
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook
- 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.