"An army marches on its stomach" ~ Napoleon Bloxaparte
Waterloo Cuisine is the traditional cuisine of the Republic of Waterloo, shaped by the island’s military heritage, and strong ties to Rogaulian
Napoleonic culture. Developed over more than two centuries of conflict, Waterloo Cuisine is largely unknown outside the island, its dishes are a source of nationalism and are strongly connected to Napoleonic history.
Dishes
- Waterloo Bread — sturdy dark bread baked in large rounds, easy to carry by soldiers on long marches.
- Waterloo Beef — slow-cooked beef stew with root vegetables and island herbs, served in mess halls.
- Waterloo Fried Chicken — Fried chicken seasoned with local spices and inspired by Robloxian and Neo-Krobloxian fried chicken.
- Estrada Rice — boiled rice mixed with garden peas and sometimes bits of smoked pork.
- Fretenfruit Pork Cutlets — thin slices of pork, breaded and pan-fried, served with cheese or gravy.
- Reptis Peas — simple side dish of boiled peas, buttered and spiced.
- Waterloo style Swiss Cheese — firm aged cheese, made from island dairy herds, stored in cool stone cellars.
- New Carthage Beer — locally brewed ale, commonly distributed to soldiers and workers.
- Westover Wine — rustic red wine made from hardy island grapes, often reserved for feasts and officers.
- Hardtack Biscuits — hard, dry cookies that can be stored for long campaigns; dipped in tea or cider to soften.
Note: The Dishes are based on a Napoleonic soldier's rations