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Seafood, meat, grains and tubers constitute the diet of the people of JaJarp, with each city having its own specialty dish. In Grenielle, the most popular dish is known as Pepper Pottage, boiled Puna yams soaked in a sauce made of four types of pepper and topped with a variety of other spices. The Hilshers are known for their Ede, a bowl of maize eaten with a bowl of red, spicy stew. The Fru love their Vostro, a green, herby chowder with a variety of soft fish pieces and seaweed, and finally, the Cachs have their Gango, a clump of starchy white grain topped with a brown sweet curry and meat tidbits.