Jutean cuisine

Jutean Cuisine has, despite the relatively small size of the island, huge regional varieties, with South Jute being, owing to the different climate, the most distinct one. In general, the more populated coastal regions are largely pescetarian and appreciate the versatility of the coconut. Dishes are traditionally dominated by fresh fish, fruits and vegetables, with little grains or seeds, though these later became more popular as contact was established with other regions inland and abroad. In the former, fish is less common, but leaves of the jute plant, and bananas are staples everywhere aside from the mountainous Klambari-speaking region in the east, where they're not really common. Animal husbandry is more important there, and the only communities with hunting traditions can be found there, with meat consumption being hardly known on the settlements lining the shore for the longest period of time.

Traditional Coastal Jutean

This cuisine is the predominant one in the regions which historically have been populated by the Coastal Juteans (sometimes incorrectly shortened to Juteans), which includes mostly the central and southern coasts, as well as the part of the interior neighboring these coasts, where Coastal Jutean speakers can be found

Side dishes