Abuda bean dumplings

Abuda Bean Dumplings (also called brick loaves for their distinct shape) are a traditional Aleri dish that consists of maize flour and beans; it is usually prepared with lard inside of dried corn husks.

Because of the meal's cheap ingredients and fairly quick prep time, it is a common element in meals, especially in impoverished areas of Alero's coastal west. While often eaten alone, the dumplings are also commonly served with rice or porridge.

History
The first recorded reference to the dumplings was written in the 17th century, during Alero's Era of Princes, during which the country was fractured along feudal lines. Famine and hardship was commonplace, and Atigbioritse Misan, a scholar of the day, wrote "Everywhere it can be seen that the people are forced to their last reserves to endure. No longer is it just the most pitiful and destitute who dine on brick loaves." It is thought by culinary historians today that it was during this period that the food became more normalized, leading to its widespread popularity today.

One of the two main ingredients for the dumplings is maize, which was introduced to Alero some time in the 16th century via trade with various western peoples, who themselves imported it from Vidina across the sea. With the maize came the knowledge of how to prepare it; to get its full nutritional potential, Aleris learned the process of soaking the kernels in a lye mixture. Maize was generally regarded as a lower-status food, much like the bean dumplings it helped produce, but this attitude gradually disappeared over time. The dumplings once again gained relevance during the years of the Besida dictatorship, when famine was widespread and every Aleran was once again forced to turn to the filling meal.

Preparation
Despite its simple contents, making the traditional dumplings involves a somewhat labor intensive process. Bakers must first soak the maize kernels in a mixture of lye-rich ash and water, before removing their tough outer shells. After sifting and grinding the resulting maize meal, they add lard, and then salt, baking powder, cooked beans and water to form a large, moist dumpling. Next, the corn and bean dumplings are wrapped either in corn husks or soaked leaves, and tied into a packet with string or grass. The parcels are then dropped in a kettle and boiled for 45 minutes to an hour, depending on the individual.

The resulting soft, moist dumplings are considered a cornerstone of most cuisines in Alero today, and rightfully so. Some variations include the inclusion of fish, meat, or vegetables within the dumpling, but the version considered classic is the plain one.