Wookiee Hut Cuisine presents:
SpagBog
by SuSu, MaceVindaloo, Diana






When Luke talked about his training under Yoda, the cooking and eating depictions would draw looks of horror as he described the snakes slithering over the cut vegetables, or the crouch he learned to effect to fit into the Jedi Master's tiny hovel. The making of food from what could be foraged became a lesson not only in survival, but in acceptance of the Force, and Luke made his students endure those lessons as he had.

But in truth, it wasn't as awful as they'd feared, for by "foraging" Luke often meant using leftovers in the Yavin IV Temple's kitchens. And the students would recreate the dishes Yoda taught Luke, not only to connect to the old master, now long-dead, but also as a sort of secret club. The food seemed horrific and even included textures and looks which could be called snakelike ... but in reality was a divine mix. And you could feel good about using up leftovers which would have gone bad.

Whatever they put into this boggy looking stew/sauce, they served it over spaghetti and tossed it together before plating it. They would grill up any meat they had, or perhaps simply rewarm some leftover roast, and serve it on the side. But really, the dish they nicknamed "SpagBog" was good enough and substantial enough to have on its own for a hearty meal.

(The name of this dish came about when Luke admitted that the "boggy" mixture reminded him of Dagobah!)


  • 2 tablespoons olive oil
  • 1 medium onion, cut in half, then sliced
  • 1 rib celery, cut into 2-inch / 5 cm pieces, then sliced thinly with the grain
  • 1 carrot, cut into 2-inch / 5 cm pieces, then sliced thinly with the grain
  • ½ teaspoon red pepper flakes
  • 1 clove garlic, chopped
  • ½ to 1 cup meat, cubed or sliced thinly (suggestion: sandwich salami or bologne is good here! roll it up like a cigar, then slice crosswise to make thin shreds.)
  • 2 cups spaghetti sauce or tomato juice or chopped tomatoes or tomato soup
  • 1 to 2 cups cooked broccoli or other vegetable, chopped
  • salt, to taste
  • pepper, to taste
  • 1 lb dried spaghetti or linguini (or any other shape you like), cooked according to package directions OR the equivalent leftover cooked pasta, reheated
In a large pot, heat the olive oil and cook the onion, celery, and carrots till they are tender. Add the red pepper flake, garlic, and cubed or sliced meat, and continue cooking till the meat is heated through. Add the tomato liquid and simmer till boiling, then add the cooked broccoli. Season to taste with salt and pepper.

Put the cooked pasta into the sauce pot and toss to mix, making sure to bring the "bits" to the top. Put directly onto serving plates. Serves 6.

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