Western plains Orcs (Ilarion Environment)

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X (Pathfinder Environment)
The Council of Grandmothers
Redbird, loudfoot
100% Orcs

fierce warriors, adept in wilderness survival, who carried out raids on those who encroached on their territory. fine basketwork. cattle. They have dogs

Nomadic Maasai Warriors

Beadworking, done by women, has a long history among the Maasai, who articulate their identity and position in society through body ornaments and body painting. White beads were made from clay, shells, ivory, or bone. Black and blue beads were made from iron, charcoal, seeds, clay, or horn. Red beads came from seeds, woods, gourds, bone, ivory, copper, or brass.

Iwi means people, bone, and maize. A porage made of ground maize is a staple of their diet, and miscommunication has lead to the misconception that the Iwi are cannibals.

Foreign Relations[edit]

  • Crisania: X.
  • Thebia: X.
  • Mecenea: X.
  • Halceon: X
  • Dao Ming: X.


    The X[edit]


    Geographical Features[edit]

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  • The X[edit]


    Geographical Features[edit]

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  • Cities[edit]

    File:Ikarhus Cities.png
    Capital is marked with a star.


    Name (Pronounce)



    X Year Event

    Gender, Marriage, and Family[edit]



    A whare (har aye) is a circular or somewhat rectangular shaped house with extensions built out of timber poles fixed directly into the ground and wattle. It is then plastered with a mix of mud, sticks, grass, cow dung, and ash. They are constructed by the women in a family, therefore, they own it. The hunters and warriors build a circular fence around the whares, out of thorny trees and bushes, as it is their job to protect the village. At night, all cows, goats, and sheep are placed in an enclosure in the village center, safe from wild animals.


    Clothing calf hides and sheepskin. simple sandals, which were until recently made from cowhides. Blue, black, striped, and checkered cloth are also worn, as are multicolored African designs. Shúkà is the Maa word for sheets traditionally worn wrapped around the body. These are typically red, though with some other colors (e.g. blue) and patterns (e.g. plaid). Pink, even with flowers, is not shunned by warriors. One piece garments known as kanga, a Swahili term, are common. Maasai near the coast may wear kikoi, a type of sarong that comes in many different colors and textiles. However, the preferred style is stripes. Both men and women wear wooden bracelets. The Maasai women regularly weave and bead jewellery. This bead work plays an essential part in the ornamentation of their body. Although there are variations in the meaning of the color of the beads, some general meanings for a few colors are: white, peace; blue, water; red, warrior/blood/bravery.

    Head shaving is common at many rites of passage, representing the fresh start that will be made as one passes from one to another of life's chapters.[105] Warriors are the only members of the Maasai community to wear long hair, which they weave in thinly braided strands.[106]

    Upon reaching the age of 3 "moons", the child is named and the head is shaved clean apart from a tuft of hair, which resembles a cockade, from the nape of the neck to the forehead.[107] The cockade symbolizes the "state of grace" accorded to infants.[108] A woman who has miscarried in a previous pregnancy would position the hair at the front or back of the head, depending on whether she had lost a boy or a girl.[clarification needed][107]

    Two days before boys are circumcised, their heads are shaved.[109] The young warriors then allow their hair to grow and spend a great deal of time styling the hair. It is dressed with animal fat and ocher and parted across the top of the head at ear level. Hair is then plaited: parted into small sections which are divided into two and twisted, first separately then together. Cotton or wool threads may be used to lengthen hair. The plaited hair may hang loose or be gathered together and bound with leather.[110] When warriors go through the Eunoto and become elders, their long plaited hair is shaved off.[111]

    As males have their heads shaved at the passage from one stage of life to another, a bride to be will have her head shaved, and two rams will be slaughtered in honor of the occasion


    diet consisted of raw meat, raw milk, and raw blood from cattle. and some vegetables and fruits. herd goats and sheep, as well as the more prized cattle. Soups are probably the most important use of plants for food. The root or stem bark is boiled in water and the decoction drunk alone or added to soup. are fond of taking this as a drug, and is known to make them energetic, aggressive and fearless. Although consumed as snacks, fruits constitute a major part of the food ingested by children and women looking after cattle as well as morans in the wilderness. The mixing of cattle blood, obtained by nicking the jugular vein, and milk is done to prepare a ritual drink for special celebrations and as nourishment for the sick. However, the inclusion of blood in the traditional diet is waning due to the reduction of livestock numbers. More recently, the Maasai have grown dependent on food produced in other areas such as maize meal, rice, potatoes, cabbage (known to the Maasai as goat leaves)

    Dry curing was a method used to preserve meat Usually made from beef or game, such as springbok, biltong (a thinly sliced, air-dried meat) and droewors (an air-dried sausage) are traditionally eaten as snacks. The meat is cured in a mixture of vinegar, salt, sugar and spices such as coriander and pepper, then hung to dry. The finished product is prized by health enthusiasts for its high protein and low-fat content. Nowadays, biltong and droewors producers often add flavourings such as chilli or garlic to the meat and use a variety of meats, such as ostrich and wild boar.

    This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue). The word boerewors comes from the Afrikaans and Dutch words boer (farmer) and wors (sausage).

    Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold. Pap, meaning 'porridge', is similar to American grits and is a starchy dish made from white corn maize. Chakalaka and pap are often served together, along with braaied (barbecued) meat, breads, salad and stews.

    For a real taste of South Africa an authentic braai or shisa nyama ('burn the meat' in Zulu) is an eating experience not to be missed. Braais originated in the townships of Johannesburg, with butchers who set up barbecues in front of their shops at weekends to grill their meat and sell it on the street. Nowadays, local communities gather at braais at the weekends to share food. Pop along to soak up the vibrant atmosphere, listen to music and take your pick from the meat on offer, usually comprising of beef, chicken, pork, lamb and vors (sausages) – this is not an outing for vegetarians!

    Another dish thought to have been brought to South Africa by Asian settlers, bobotie is now the national dish of the country and cooked in many homes and restaurants. Minced meat is simmered with spices, usually curry powder, herbs and dried fruit, then topped with a mixture of egg and milk and baked until set.

    Similar to the British custard tart or Portuguese pasteis de nata, melktert consists of a pastry case filled with milk, eggs and sugar, which is usually thickened with flour. The finished tart is traditionally dusted with cinnamon. A real South African comfort food, it is served as a dessert, and also available in many bakeries.

    Amagwinya / vetkoek It’s a ball of dough; it’s fried; it’s filled. Vetkoek really lives up to its name, meaning ‘fat cake’. Favourite fillings include spiced mince; apricot jam and grated cheese; or polony.

    Biltong You can buy these strips of umami-rich dried and spiced meat – usually beef, kudu or ostrich – at almost any supermarket or corner café. Biltong is best enjoyed with a beer while watching sport, but if you’re in the winelands and want a more elegant introduction, try the warm prawn and cured snoek terrine at Helena’s in Stellenbosch, which comes rolled in wild herbs and kudu biltong dust, and served with tangy parsley purée.

    Bobotie This traditional Cape Malay dish comprises gently spiced minced lamb or beef topped with an egg-and-milk layer and browned in the oven. Some recipes call for the addition of apple, raisins or apricot jam, whose sweetness works well with the curry powder and turmeric that lend the dish its golden colour. Order the bobotie with coconut cream and almonds (on the specials menu every few weeks) at Pajamas and Jam Eatery in Strand, outside the Mother City.

    Boerewors This traditional thick farmer’s sausage is a staple at braais and hangover breakfasts. (It’s great on a soft roll with fried onion and lashings of sauce, too.) Spiced predominantly with coriander and containing a mixture of beef and pork, the sausage comes in a big coil, which sizzles pleasantly when you turn it over with tongs on the braai. If you’re in Gauteng, order boerewors at The Grillhouse in Rosebank or at Fireside Bistro in Norwood, or try a gourmet boerewors roll topped with grilled onions and served with picalili, homemade ketchup and onion rings on

    Braaivleis / shisa nyama This is the quintessential South African way of eating, where friends gather sociably around an open fire, and cooking is done over the coals. Trends analyst and lifestyle writer Sandiso Ngubane agrees: “Give me a nice juicy boerewors and tender lamb chops straight off the braai, pap and some chilli chakalaka and you have my heart!” For food writer Kate Liquorish, creator of the Kitchen Hacks video series, the most iconic South African dishes all relate back to the incredible meat we have in South Africa. “But, more important for me than the dishes themselves, is the pairing of these dishes with authentic experiences in authentic surroundings: boerwors rolls at the rugby or around a braai… and real shisa nyama outside a crowded shebeen or in the heart of Soweto. That, for me, is where the real flavour lies.” If you can’t wangle an invitation to the house of a local, make a trip for shisa nyama to Chaf-Pozi in Soweto or order the flame-grilled brisket with pap and chakalaka at The Bannister in Braamfontein. Alternatively, sign up for a beef appreciation class at The Local Grill in Parktown North.

    Braaibroodjies These grilled sandwiches are ever-present at many home braais. You can put anything between two slices of bread, pop it on the grill, and call it a braaibroodjie, but they usually contain some combo of cheese, onion and tomato. If you’re feeding a large group, you can make a braai pie with sheets of dough instead of bread. If you’re out and about in Pretoria, order the fancy brie braaibroodjies oozing with caramelised onion at Afro-boer in Pretoria.

    Bredie Commonly made with lamb and waterblommetjies (an edible flower found in our dams and marshes) or beef and tomato, bredie is a slow-cooked comforting stew. For chef and blogger Jody Theodore, cabbage bredie was a favourite of his childhood. “Thinking back, I’m hit by flashbacks of the smell of the braising technique my mom used to get a good dark caramel colour to the cabbage, and the sizzling sound of the meat being sealed. Once the sizzling becomes a gentle simmer and the chemistry happens, you’re spoilt with this beautiful aroma.” He recommends serving it with white rice and some pickled beetroot – the combination of champions.

    Denningvleis This traditional Cape Malay dish, reportedly one of the oldest South African recipes, is a sweet-and-sour slow-cooked stew flavoured with spices and tamarind.

    Koe(k)sisters Depending on where you are in the country, these sweets either take the form of braided dough that’s deep fried and soaked in syrup (koeksisters, of Afrikaans heritage) or balls of spiced dough rolled in coconut (koesisters, of Cape Malay heritage). Both are delicious.

    Pap en sous Made from coarse ground maize cooked with water, pap is a staple for many South Africans. You can have it quite fluid as a porridge, or more dry, balled up and dipped it in sous (tomato and onion sauce), chakalaka (spicy chunky fruity salsa) or your meaty stew to make it go further.

    Snoek A tasty species of mackerel that populates the seas around South Africa, snoek can be tricky to eat due to all its fine bones, but the flavour is your reward

    Umngqusho This simple, starchy dish pairs samp (unhusked maize) with beans to make a filling and nutritious side dish, which is said to be one of the favourites of Nelson Mandela himself. It’s great with any slow-cooked stews.

    Umphokoqo Zodwa Kumalo-Valentine, writer and digital director of Livity Africa, says this dish of pap with fermented milk is one her favourite foods from childhood. “I’ve always enjoyed the complementary combination of the crumbled salty pap and creamy-sour milkiness of amas’.

    a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. consisted primarily of cooked grains, especially sorghum, fermented milk (somewhat like yogurt) and roasted or stewed meat. At some point, maize kept sheep and goats, and communities often organised vast hunts for the abundant game; but beef was considered the absolutely most important and high status meat. The ribs of any cattle that were slaughtered in many communities were so prized that they were offered to the chief of the village

    A typical meal in a South African family household that is Bantu-speaking is a stiff, fluffy porridge of maize meal (called "pap," and very similar to American grits) with a flavourful stewed meat gravy. Traditional rural families (and many urban ones) often ferment their pap for a few days – especially if it is sorghum instead of maize – which gives it a tangy flavor. The Sotho-Tswana call this fermented pap, "ting.

    The vegetable is often some sort of pumpkin, varieties of which are indigenous to South Africa, although now many people eat pumpkins that originated in other countries. Rice and beans are also very popular even though they are not indigenous. Another common vegetable dish, which arrived in South Africa with its many Irish immigrants, but which has been adopted by South Africans, is shredded cabbage and white potatoes cooked with butter.

    For many South Africans meat is the centre of any meal. The Khoisan ate roasted meat, and they also dried meat for later use. The influence of their diet is reflected in the common Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and biltong (dried preserved meat). As in the past, when men kept cattle as their prized possession in the rural areas, South Africans have a preference for beef. Today, South Africans enjoy not only beef, but mutton, goat, chicken and other meats as a centrepiece of a meal. On weekends, many South African families have a "braai," and the meal usually consists of "pap and vleis", which is maize meal and grilled meat. Eating meat even has a ritual significance in both traditional and modern South African culture. In Bantu culture, for weddings, initiations, the arrival of family members after a long trip and other special occasions, families will buy a live animal and slaughter it at home, and then prepare a large meal for the community or neighbourhood. Participants often say that spilling the blood of the animal on the ground pleases the ancestors who invisibly gather around the carcass. On holiday weekends, entrepreneurs will set up pens of live animals along the main roads of townships—mostly sheep and goats—for families to purchase, slaughter, cook and eat. Beef being the most prized meat, for weddings, affluent families often purchase a live steer for slaughter at home. Vegetarianism is generally met with puzzlement among Black South Africans, although most meals are served with vegetables such as pumpkin, beans and cabbage.

    milk and milk products are very prominent in the traditional Black South African diet. As cows were considered extremely desirable domestic animals in precolonial times, milk was abundant. In the absence of refrigeration, various kinds of soured milk, somewhat like yogurt, were a dietary mainstay. A visitor to any African village in the 1800s would have been offered a large calabash of cool fermented milk as a greeting. Because milk cows allowed women to wean their children early and become fertile more quickly, local cultures had a number of sayings connecting cattle, milk and population growth, such as the Sotho-Tswana saying, "cattle beget children." Today, in the dairy section of South Africa's supermarkets, one will find a variety of kinds of milk, sour milk, sour cream, and other modern versions of traditional milk products.

    Traditional beer was brewed from local grains, especially sorghum. Beer was so prized that it became central to many ceremonies, like betrothals and weddings, in which one family ceremoniously offered beer to the other family. Unlike European beer, South African traditional beer was unfiltered and cloudy and had a low alcohol content.

    When South Africa's mines were developed and Black South Africans began to urbanise, women moved to the city also, and began to brew beer for the predominantly male labour force – a labour force that was mostly either single or who had left their wives back in the rural areas under the migrant labour system. That tradition of urban women making beer for the labour force persists in South Africa to the extent that informal bars and taverns (shebeens) are typically owned by women (shebeen queens). Today, most urban dwellers buy beer manufactured by industrial breweries that make beer that is like beer one would buy in Europe and America, but rural people and recent immigrants to the city still enjoy the cloudy, unfiltered traditional beer.

    South Africa can be said to have a significant "eating out" culture. While there are some restaurants that specialize in traditional South African dishes or modern interpretations thereof, restaurants featuring other cuisines such as Moroccan, Chinese, West African, Congolese, and Japanese can be found in all of the major cities and many of the larger towns. There are also many home-grown chain restaurants, such as Spur and Dulce Cafe.

    There is also a proliferation of fast food restaurants in South Africa. While some international players such as Kentucky Fried Chicken and Wimpy are active in the country, they face stiff competition from local chains such as Nando's, Galito's, Steers, Chicken Licken, Barcelos, and King Pie. Many of the restaurant chains originating from South Africa have also expanded successfully outside the borders of the country

    Common Ingredients

    Meat: X. beef, ostrich and wild boar pork or lamb chicken, pork, kudu prawn and cured snoek mackerel mutton, goat,

    Dairy products: X milk cheese fermented milk (somewhat like yogurt)various kinds of soured milk, somewhat like yogurt, milk, sour milk, sour cream
    Herbs and spices: X coriander and pepper, salt, chilli or garlic cinnamon parsley turmeric tamarind waterblommetjies
    Grains: X maize meal, rice, white corn maize
    Legumes: X beans, broad beans, cowpea, chickpeas, lentils, bambara beans, vetches and lupins
    Vegetables: X potatoes, onions, tomatoes, peppers, carrots, beetroot pumpkin,
    Fruits: X apricot apple, raisins
    Nuts: X almonds coconut
    Greens: X cabbage (known to the Maasai as goat leaves)
    Dressings and sauces: X vinegar,








    malva - is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce.




    Traditional beer was brewed from local grains, especially sorghum. Beer was so prized that it became central to many ceremonies, like betrothals and weddings, in which one family ceremoniously offered beer to the other family. Unlike European beer, South African traditional beer was unfiltered and cloudy and had a low alcohol content.

    When South Africa's mines were developed and Black South Africans began to urbanise, women moved to the city also, and began to brew beer for the predominantly male labour force – a labour force that was mostly either single or who had left their wives back in the rural areas under the migrant labour system. That tradition of urban women making beer for the labour force persists in South Africa to the extent that informal bars and taverns (shebeens) are typically owned by women (shebeen queens). Today, most urban dwellers buy beer manufactured by industrial breweries that make beer that is like beer one would buy in Europe and America, but rural people and recent immigrants to the city still enjoy the cloudy, unfiltered traditional beer.


    Ikarhus has a standing army of X,000 soldiers – mostly infantry – and a reserve pool nearing X,000 persons in times of emergencies.


    Imports: X
    Exports: X
    Currency: X
    Taxation: X


    Orc Law defines property, contracts, and crimes.

    Trial Procedure[edit]


    Crimes and Punishments[edit]

    False testimony:
    Kidnapping or unlawful detainment:
    Unlawful assembly:
    Unlawful use of magic or use of arcane magic:

    Physical Labor:
    Public flogging:




    The following are regional traits for the Orc Lands:

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  • Gear[edit]

    The following is a list of gear commonly available in Aylea:
    Adventure Gear:

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