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(Download PDF) Warrior of The Wind The Nameless Republic 2 1St Edition Suyi Davies Okungbowa Ebook Online Full Chapter
(Download PDF) Warrior of The Wind The Nameless Republic 2 1St Edition Suyi Davies Okungbowa Ebook Online Full Chapter
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This book is a work of fiction. Names, characters, places, and
incidents are the product of the author’s imagination or are used
fictitiously. Any resemblance to actual events, locales, or persons,
living or dead, is coincidental.
Hachette Book Group supports the right to free expression and the
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E3-20231019-JV-NF-ORI
Contents
Cover
Title Page
Copyright
Dedication
Map
Content Note
The Story So Far
Ochela
1: Five Hunthands
2: Lilong
3: Lilong
4: Lilong
5: Lilong
6: Kangala
7: Esheme
8: Nem
9: Lilong
10: Danso
11: Lilong
12: Esheme
13: Nem
14: Nem
15: Lilong
16: Danso
17: Danso
18: Lilong
19: Lilong
20: Danso
21: Lilong
The Eighth Account
Nameless
22: Esheme
23: Kangala
24: Esheme
25: Kangala
26: Lilong
27: Lilong
28: Nem
29: Basuaye
30: Lilong
31: Danso
32: Biemwensé
33: Biemwensé
34: Ifiot
35: Nem
36: Ifiot
37: Biemwensé
38: Kangala
39: Lilong
40: Danso
41: Danso
42: Kangala
43: Danso
The Twelfth Account
Risisi
44: Nem
45: Danso
46: Lilong
47: Danso
48: Lilong
49: Esheme
50: Esheme
51: Lilong
52: Danso
53: Kangala
54: Lilong
55: Lilong
56: Lilong
57: Lilong
58: Kangala
59: Nem
Epilogue
Author’s Note
Persons of Interest
Glossary
The Written Codex of Danso DaaHabba, First Jali of Bassa to
Journey over the Soke Borders
Acknowledgments
Discover More
Extras
Meet the Author
A Preview of The Nameless Republic: Book Three
A Preview of The Jasad Heir
Also by Suyi Davies Okungbowa
Praise for Son of the Storm
For those buckled and bent, but never
broken.
Explore book giveaways, sneak peeks, deals, and more.
Chabo
Fifth Mooncycle, 21, same day
LILONG RODE BACK TO the colony beside Kubra, in the lead and on the
kwaga gifted to her by the company. This was how crucial she had
become to company affairs over the few mooncycles since her
arrival. So integrated, in fact, that she barely spared a thought for
their targets anymore, especially when they deserved it like the
hunthands they had just stripped of everything and abandoned in
the savanna.
It’d started with Kubra asking her to join their raids. Not a
request per se: It was customary for Bassa escapees to work off the
cost of their escape. Between the four in her group, Lilong was the
best choice, being the most skilled, most easily adaptable, and least
recognised.
Initially, she’d accompanied them only on food raids, robbing
Bassai merchant caravans along the trade routes. But the caravans
soon became harder to defeat as the routes saw increased patrols
by the Red Emperor’s bounty force of peace officers. So Lilong opted
instead to provide first points of attack closer to home, fitting so
seamlessly into the role that, within the season, she had become
Kubra’s second-in-command.
They rode into the colony through the widest of the four
mainways, that which contained both the depository and the public
house. At this time of day—early evening—a motley selection of
people milled about at the height of their business. There were no
stables, so most tended to their mounts—camels and kwagas both—
in back corridors. Most also trained their wild beasts in the street,
like the feral camel that spat in Lilong’s direction as they went by,
the owner trying to rein it in.
Chabo welcomed them as it often did: by paying no attention at
all. The colony had a character of its own, a spirit of organised chaos
that possessed all who arrived here. It had to be a possession,
Lilong surmised, since no matter how deadly a vagrant one was
before joining the colony, it was only a matter of time before they
turned out differently (though worse in other ways, she thought with
an eye on their tattered clothing, rotten teeth, and general lack of
hygiene).
There was an odd sense of belonging one developed to the place,
something Lilong had sorely missed in all her time traipsing the
mainland. The full-bellied laughter of colourful strangers who did not
wish her death, and whom she did not want to strangle in turn.
Singing by the night-fire. Combat training with fighters she barely
knew yet shared a common goal with.
But that feeling, she reminded herself often, was dangerous. No
one here had anything in common with her. No one here had to
return home—a home that awaited with jaws open—to reclaim their
family’s honour. No one here held the future of the continent in their
hands.
“It’s time,” said Kubra, pulling Lilong out of her thoughts.
She blinked. “For what?”
“The meeting. The audience with Gaddo you asked for?”
Lilong’s eyes narrowed. “You said after fifty successful raids. I
have not done fifty.”
“And yet they would like to see you anyway,” said Kubra.
“Something urgent. Come by our quarters tonight and I’ll take you.”
Lilong wanted to allow herself a moment to exhale, to scream
with joy and say, Finally, Lilong, you’re going home! She wanted to
envision her daa’s face, pretend he was still alive (until she knew
otherwise for sure). She wanted to imagine her siblings’ excitement
when she returned with the Diwi in hand. She wanted to envision
the Elder Warriors of the Abenai League patting her on the back for
doing the right thing.
None of those things were going to happen. But that was not the
reason for holding her breath.
She didn’t detest the Gaddo Company. She could even say she
enjoyed working here. There was recreation, camaraderie, gifts like
the kwaga. Two mooncycles in, Kubra bestowed upon her a “colony
name,” which the company used in the field in lieu of one’s true
name. (He named her Snakeblade—snake for her ability to, in his
words, “shed skin,” and blade for her skillful ability with her short
sword). It was a nice gesture, even though it was in keeping with
the Code of Vagabonds—the loose list of rules of conduct by which
every resident of the colony lived—which stated: Never inquire about
a person’s past or their true name—a colony name and all the past
they offer is sufficient. (Other rules: Stay within assigned territories;
keep weaponry unconcealed at all times; company leadership must
remain secret.)
Regardless, her impending journey east was an open secret.
Traversing the Savanna Belt to the eastern coast where the Forest of
the Mist lay would be a perilous task. There was a bounty on her
head. Peace officers prowled the region. Bandits and wild beasts
littered the open savanna. Even if she could somehow overcome
these, there was the little matter of food, water, and reliable
transport for the length of the trip, costly things she could not
afford. She’d learned the hard way on her initial trip to Bassa that
lacking these could kill you just as quickly as a sword.
So she’d requested a meeting with Gaddo to ask for help.
The Gaddo Company was one of the largest companies
headquartered in Chabo, bigger than the Savanna Swine, Ravaging
Mongrels, Tremor of the Sands, and other fledgling companies
roaming the savanna but keeping base here. The Code of Vagabonds
ensured that every company adhered to Chabo’s rules, but also
served to strengthen the standing agreements between the
companies and the law, which once consisted solely of vigilantes
employed by Bassa-ordained warrant chiefs. But with peace officers
now in the region, the warrant chiefs’ vigilantes no longer held as
much sway—not even in Chugoko. The identities of company
leadership were now at a premium. A headless group is a multi-
headed one, Kubra had said, not as prone to decapitation.
So Lilong ended up never meeting Gaddo, despite working for
them for a season and a half. But suddenly, out of the dust, an
invitation?
“Tonight is not good,” said Lilong. “That is no time to prepare.”
“There’s nothing to prepare,” said Kubra. “They know all there is
to know about you.”
Lilong eyed Kubra. “What have you gossiped?”
“Me, gossip?” Kubra chuckled. “Your suspicion knows no bounds,
Snakeblade. You four need to keep an open mind until the meeting.”
Lilong lifted an eyebrow. “Us four?”
“Yes: you, the Whudans, the jali. Gaddo wants to meet you all.”
Lilong did not like the sound of that.
“And speaking of the jali,” Kubra continued, “can you tell him to
stop distributing those tracts? We have better things to do than
intercept hunthands.”
Lilong pursed her lips. “He is… going through some things.”
“Then he better go through them fast,” said Kubra. “Or one day, it
will land in the hands of a peace officer who can read, and then we’ll
all be doomed.”
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TO ROAST GROUSE.
Handle the birds very lightly in plucking off the feathers; draw
them, and wipe the insides with clean damp cloths; or first wash, and
then dry them well; though this latter mode would not be approved
generally by epicures. Truss the grouse in the same manner as the
black game above, and roast them about half an hour at a clear and
brisk fire, keeping them basted, almost without intermission. Serve
them on a buttered toast which has been laid under them in the pan
for ten minutes, or with gravy and bread sauce only.
1/2 hour to 35 minutes
Obs.—There are few occasions, we think, in which the contents of
the dripping-pan can be introduced at table with advantage; but in
dressing moor game, we would strongly recommend the toast to be
laid in it under the birds, as it will afford a superior relish even to the
birds themselves.
A SALMI OF MOOR FOWL, PHEASANTS, OR PARTRIDGES.
(ENTRÉE.)
[In season during the winter months, but not abundant until frost sets
in.].
Handle them as little and as lightly as possible, and pluck off the
feathers gently; for if this be violently done the skin of the birds will
be broken. Do not draw them, but after having wiped them with clean
soft cloths, truss them with the head under the wing, and the bill laid
close along the breast; pass a slight skewer through the thighs,
catch the ends with a bit of twine, and tie it across to keep the legs
straight. Suspend the birds with the feet downwards to a bird-spit,
flour them well, and baste them with butter, which should be ready
dissolved in the pan or ladle. Before the trail begins to drop, which it
will do as soon as they are well heated, lay a thick round of bread,
freed from the crust, toasted a delicate brown, and buttered on both
sides, into the pan under them to catch it, as this is considered finer
eating even than the flesh of the birds; continue the basting, letting
the butter fall from them into the basting-spoon or ladle, as it cannot
be collected again from the dripping-pan should it drop there, in
consequence of the toast or toasts being in it. There should be one
of these for each woodcock, and the trail should be spread equally
over it. When the birds are done, which they will be, at a brisk fire, in
from twenty to twenty-five minutes, lay the toasts into a very hot dish,
dress the birds upon them, pour a little gravy round the bread, and
send more to table in a tureen. Woodcock, 20 to 25 minutes; snipe, 5
minutes less.
TO ROAST THE PINTAIL, OR SEA PHEASANT.
Carve the birds very neatly, strip off the skin, and proceed as for
the salmi of pheasants (page 292), but mix port or claret, instead of
white wine, with the gravy, and give it a rather high seasoning of
cayenne. Throw in the juice of half a small lemon before the salmi is
served, place fried sippets round the dish, and send it to table as hot
as possible.
For a common hash boil the skin and trimmings of the wild-fowl in
some good broth, or gravy (with a couple of lightly fried eschalots or
not, at choice), until their flavour is imparted to it; then strain, heat,
and thicken it slightly, with a little brown roux, or browned flour; add a
wineglassful of port wine, some lemon-juice, and cayenne; or
sufficient of Christopher North’s sauce to flavour it well; warm the
birds slowly in it, and serve them as soon as they are thoroughly hot,
but without allowing them to boil.
Let the seeds be of the finest quality. Dry them well, pound, and
sift them separately through a lawn sieve, then weigh, and mix them
in the above proportions. This is an exceedingly agreeable and
aromatic powder, when all the ingredients are perfectly fresh and
good, but the preparing is rather a troublesome process. Mr. Arnott
recommends that when it is considered so, a “high-caste” chemist
should be applied to for it.
MR. ARNOTT’S CURRIE.
“Take the heart of a cabbage, and nothing but the heart, that is to
say, pull away all the outside leaves until it is about the size of an
egg; chop it fine, add to it a couple of apples sliced thin, the juice of
one lemon, half a teaspoonful of black pepper, with one large
tablespoonful of my currie-powder, and mix the whole well together.
Now take six onions that have been chopped fine and fried brown, a
garlic head, the size of a nutmeg, also minced fine, two ounces of
fresh butter, two tablespoonsful of flour, and one pint of strong
mutton or beef gravy; and when these articles are boiling, add the
former ingredients, and let the whole be well stewed up together: if
not hot enough, add cayenne pepper. Next put in a fowl that has
been roasted and nicely cut up; or a rabbit; or some lean chops of
pork or mutton; or a lobster, or the remains of yesterday’s calf’s
head; or anything else you may fancy; and you will have an excellent
currie, fit for kings to partake of.
“Well! now for the rice! It should be put into water which should be
frequently changed, and should remain in for half an hour at least;
this both clears and soaks it. Have your saucepan full of water (the
larger the better), and when it boils rapidly, throw the rice into it: it will
be done in fifteen minutes. Strain it into a dish, wipe the saucepan
dry, return the drained rice into it, and put it over a gentle fire for a
few minutes, with a cloth over it: every grain will be separate. When
served, do not cover the dish.” Obs.—We have already given
testimony to the excellence of Mr. Arnott’s currie-powder, but we
think the currie itself will be found somewhat too acid for English
taste in general, and the proportion of onion and garlic by one half
too much for any but well seasoned Anglo-Indian palates. After
having tried his method of boiling the rice, we still give the
preference to that of Chapter I., page 36.
A BENGAL CURRIE.
Slice and fry three large onions in two ounces of butter, and lift
them out of the pan when done. Put into a stewpan three other large
onions and a small clove of garlic which have been pounded
together, and smoothly mixed with a dessertspoonful of the best pale
turmeric, a teaspoonful of powdered ginger, one of salt, and one of
cayenne pepper; add to these the butter in which the onions were
fried, and half a cupful of good gravy; let them stew for about ten
minutes, taking care that they shall not burn. Next, stir to them the
fried onions and half a pint more of gravy; add a pound and a half of
mutton, or of any other meat, free from bone and fat, and simmer it
gently for an hour, or more should it not then be perfectly tender.
Fried onions, 3 large; butter, 2 oz.; onions pounded, 3 large; garlic, 1
clove; turmeric, 1 dessertspoonful; powdered ginger, salt, cayenne,
each 1 teaspoonful; gravy, 1/2 cupful: 10 minutes. Gravy 1/2 pint;
meat, 1-1/2 lb.: 1 hour or more.
A DRY CURRIE.
Skin and cut down a fowl into small joints, or a couple of pounds of
mutton, free from fat and bone, into very small thick cutlets; rub them
with as much currie-powder, mixed with a teaspoonful of flour and
one of salt, as can be made to adhere to them: this will be from two
to three tablespoonsful. Dissolve a good slice of butter in a deep,
well-tinned stewpan or saucepan, and shake it over a brisk fire for
four or five minutes, or until it begins to take colour; then put in the
meat, and brown it well and equally, without allowing a morsel to be
scorched. The pan should be shaken vigorously every minute or two,
and the meat turned in it frequently. When this is done, lift it out and
throw into the stewpan two or three large onions finely minced, and
four or five eschalots when these last are liked; add a morsel of
butter if needful, and fry them until they begin to soften; then add a
quarter of a pint of gravy, broth, or boiling water, and a large acid
apple, or two moderate-sized ones, of a good boiling kind, with the
hearts of two or three lettuces, or of one hard cabbage, shred quite
small (tomatas or cucumbers freed from their seeds can be
substituted for these when in season). Stew the whole slowly until it
resembles a thick pulp, and add to it any additional liquid that may
be required, should it become too dry; put in the meat, and simmer
the whole very softly until this is done, which will be in from three
quarters of an hour to an hour.
Prawns, shrimps, or the flesh of boiled lobsters may be slowly
heated through, and served in this currie sauce with good effect.
A COMMON INDIAN CURRIE.
(Captain White’s.)
These curries are made with a sort of paste, which is labelled with
the above names, and as it has attracted some attention of late, and
the curries made with it are very good, and quickly and easily
prepared, we give the directions for them. “Cut a pound and a half of
chicken, fowl, veal, rabbit, or mutton, into pieces an inch and a half
square. Put from two to three ounces of fresh butter in a stewpan,
and when it is melted put in the meat, and give it a good stir with a
wooden spoon; add from two to three dessertspoonsful of the currie-
paste; mix the whole up well together, and continue the stirring over
a brisk fire from five to ten minutes, and the currie will be done. This
is a dry currie. For a gravy currie, add two or three tablespoonsful of
boiling water after the paste is well mixed in, and continue the
stewing and stirring from ten to twelve minutes longer, keeping the
sauce of the consistency of cream. Prepare salmon and lobster in
the same way, but very quickly, that they may come up firm. The
paste may be rubbed over steaks, or cutlets, when they are nearly
broiled; three or four minutes will finish them.”[96]
96. Unless the meat be extremely tender, and cut small, it will require from ten to
fifteen minutes stewing: when no liquid is added, it must be stirred without
intermission, or the paste will burn to the pan. It answers well for cutlets, and
for mullagatawny soup also; but makes a very mild currie.
CURRIED MACCARONI
Boil six or eight fresh eggs quite hard, as for salad, and put them
aside until they are cold. Mix well together from two to three ounces
of good butter, and from three to four dessertspoonsful of currie-
powder; shake them in a stewpan or thick saucepan, over a clear but
moderate fire for some minutes, then throw in a couple of mild
onions finely minced, and fry them gently until they are tolerably soft:
pour to them, by degrees, from half to three quarters of a pint of
broth or gravy, and stew them slowly until they are reduced to pulp;
mix smoothly a small cup of thick cream with two teaspoonsful of
wheaten or of rice-flour, stir them to the currie, and simmer the whole
until the raw taste of the thickening is gone. Cut the eggs into half
inch slices, heat them quite through in the sauce without boiling
them, and serve them as hot as possible.