- "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
Tiingilar, also known as spicy Mandalorian stew, 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.
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.
After the Battle of Takodana in 34 ABY, 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.
Behind the scenes[edit | edit source]
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. 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.
Sources[edit | edit source]
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)