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"This old Mandalorian gem is known in their native tongue as tiingilar—I ain't fluent in Mando'a, but I assume it roughly translates to 'eat at your own risk'."
―Chef Strono Tuggs[src]

Tiingilar was an intensely spicy stew made by members of the Mandalorian culture. Traditionally created through a hearty blend of meat and various vegetables, in addition to a potent mix of spices, the mere scent of tiingilar was said to be hot enough to burn an individual's nose hairs.[1]

While not a member of the Mandalorian culture himself, an Artiodac chef by the name of Strono Tuggs came into possession of a recipe for authentic Mandalorian tiingilar. Tuggs believed the flavorful dish's potency to be a reflection of the Mandalorian people's reputation for strength, as well as their love of a challenge, though he also remarked that even the hardiest Mandalorian was liable to sweat themselves out of their armor after eating the spicy concoction.[1]

After the Battle of Takodana in 34 ABY,[2] Tuggs began to serve bowls of tiingilar out of his traveling restaurant ship, Tuggs' Grub, while staying at Docking Bay 7 Food and Cargo on the planet Batuu. He also eventually published the tiingilar recipe, along with several others, in a cookbook he authored during his time living in Black Spire Outpost.[1]

Behind the scenesEdit

Tiingilar was first introduced to Star Wars canon in the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel.[1] The dish originated several years prior, first appearing in the Republic Commando novel, Order 66, written by author Karen Traviss and published September 16, 2008.[3]


Notes and referencesEdit

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