Wookiee Hut Cuisine presents:
Yoda's Last Supper
by Susu and MaceVindaloo


Master Yoda was a serious Jedi, it's true. By the time Luke Skywalker had met the former Grand Master, Yoda had grown sadder and somewhat impatient. A couple of decades spent in the swamps of Dagobah was less than ideal for the aged creature, and he was conscious that his time among the living was growing shorter. Thus when Luke finally reached him, he was extremely cranky and impatient.

The time in exile and solitude didn't lessen Yoda's regret and emotions concerning Anakin Skywalker, the Padawan he'd helped train and who had become Darth Vader. So when Luke came for training, Yoda did what he could and trained him harshly and honestly. In the evenings, he fed him treeroot stew with snakemeat ... but he didn't really have to be so mean.

He actually had better access to vittles and being so diminutive, a little went a long way, and he had quite a lot of the supplies he'd brought with him left. And he regretted being overly rough on Luke; was it the boy's fault that his father was the scourge of the Jedi? He was only hazing the boy ...

So, when Luke came back to complete his training, Yoda prepared a feast. Not only would it be the equivalent of a Jedi's knighthood feast, like in the old days, but it was also his "last supper." And being the stickler he is, Yoda wanted to leave this life with a clean kitchen, so he used up all his remaining food stores.







Pit-Steamed Pulled Pork
Yoda could talk to the Force, and had become a student of Qui-gon's. But all that time without a living sentient to talk to had addled his mind ... true, he'd encountered dark jedi and errant smugglers, but they were hardly good conversation material. So Yoda could be found talking to his food ... "A nice bath you need, yes ... the spinach comes because your dark greens you did not eat, nooo ..."
  • pork shoulder (also called boston butt)
  • liquid smoke
  • kosher salt OR sea salt
  • whole fresh spinach leaves (optional)
Heat the oven to 275°F / 135°C. Remove the skin and as much of the surface fat from the pork roast as possible, then poke it with a knife all around. Rub the liquid smoke onto the surface, then the kosher salt.

If you're using them, place half the spinach leaves at the bottom of a roasting pan that is rather close in size to the roast (optimally, it should fit snugly and have high sides). Place the roast over the leaves and top with the rest of the leaves. Cover the whole pan tightly with a double thickness of foil.

Place the pork in the oven for 7 to 10 hours. Allow to cool in the foil. When you can handle it, unwrap the meat; you can reserve the spinach for soup, or discard it. There will be a lot of accumulated juices and the meat should be tender enough to shred by hand or with two forks. If you want the meat to be moister, drizzle the cooking juices over the meat.

To reheat, place the shredded meat and some of the cooking juices into a roasting pan and cover with foil. Heat in a 300°F / 150°C oven for up to an hour before serving. Serve with Teriyaki Barbecue Sauce and rolls or sliced bread.

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Sour and Spicy Chicken
The animal which provided the meat for this dish was actually quite large; normally Yoda might have created a jerky out of it. But on the perpetually foggy, humid Dagobah, there was just no way he could get the moisture out of the meat to preserve it. He did have a source of acetic acid, a by-product of fermenting juices — an organic acid commonly known as vinegar. So he developed a somewhat spicy, sour-ish tasting, cooked, braised dish with a sauce that had preservative qualities to it with a piquancy that complemented the well-cooked texture. "Why make you that face?" Yoda asked Luke, when the boy first bit into it. "Because it's really good," was Luke's reply. And it is!

  • ½ cup soy sauce
  • ¾ cup white vinegar
  • 1 whole bulb garlic, crushed, peeled
  • 2 inch / 5 cm piece fresh ginger, sliced thinly
  • 2 bay leaves
  • 1 tablespoon black peppercorns, whole
  • 3 to 5 lbs / 1½ to 2¼ kg chicken thighs, skinless, boneless, cut into chunks
In a large heavy-bottomed pot with a lid (like a dutch oven, but not untreated cast iron or aluminum), boil together the soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns. Add the chicken and bring the sauce to a boil again. Reduce the heat so the sauce simmers. Cover the pot and cook for 30 minutes. Uncover the pot and allow the sauce to continue simmering till it thickens (it will reduce by about a half). Baste the meat often during this time. Remove the chicken to a serving platter, strain the sauce, and pass the sauce separately. Makes 6 to 10 servings.

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Pineapple Ham Skewers
Dagobah — like Kamino — was one of the planets which had inexplicably "disappeared" from the Jedi archives, which were the source of all maps in the galaxy. Thus, Yoda chose this "invisible" planet on which to live out his exile. And while he was there, he meditated ... and grew pineapples! He liked them a lot, but never had a chance to grow them. They took a lot of space and time, things he had plenty of now. He couldn't risk a large planting, of course; he didn't want anyone who stumbled onto the planet to know there was anything awry. So he ate what he planted as soon as it was possible to eat it; this is one way he prepared pineapple for his final supper.

  • cooked ham (leftovers, canned, etc.), cubed into 1 inch / 2½ cm size
  • pineapple bits (fresh or canned, etc.), similar in size to the ham
  • sweet and sour sauce (bottled or canned)
Soak long bamboo skewers in water for 30 minutes. Thread alternating ham and pineapple bits on the skewers and place them in a foil-lined baking tray. You can use one piece of ham and two bits of pineapple for an appetizer, or more as an entrée. Cover the tray with foil and bake at 325°F / 165°C for 30 minutes, till the skewers are steaming hot.

Heat the sweet and sour sauce in a microwave or on the stovetop, and either serve as a dip with the skewers, or drizzle the sauce over them, or pass them separately.

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Sesame Cabbage Slaw
Yoda was a small creature and a small amount of food could be eaten for quite a long time. But on the hot, humid planet, things would rot fast or get eaten by other creatures if Yoda left it out. Thus he was actually delighted to have Luke join him, just so he could make this salad. One cabbage head made enough salad for up to 20 normal humans! But Luke was young and always hungry — a trait Yoda remembered not only of his father Anakin, but also of Obi-wan Kenobi. Perhaps this was normal for humans? Well, anyway, Yoda was happy to make this salad and eat (for him) a large portion, knowing that Luke would eat the other 19 portions!

  • 1 head cabbage, sliced thin
  • 6 green onions (scallions), sliced thinly (both white and green parts)
  • 1 large green pepper, sliced thin
  • 3 packets chicken-flavored ramen noodles, broken up, with soup packets
  • 1 lb / 450 g frozen peas
  • ½ cup vegetable oil
  • ¼ cup cider vinegar
  • 2 tablespoons sugar
  • 4 oz / 125 g chopped almonds
  • 4 tablespoons toasted sesame seeds
Place the cabbage, scallions, and green pepper in a large bowl and toss the ingredients together. Add the broken up ramen noodles and frozen peas (thawed or not, your choice), and toss them in.

In a screw-capped jar, add the cider vinegar, oil, the contents of the soup packets, and sugar. Shake together and pour over the salad and toss. Add the almonds and sesame seeds over the top. Serve immediately. Serves up to 20.

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Teriyaki Pineapple Marinade morphed into Teriyaki Barbecue Sauce
The marinade was an investment in the future, for the food prepared with it had to be soaked for at least an hour to benefit from the flavor. And enough had to be made so that a barbecue sauce might be made from it, to complement the grilled food, or even the pulled pork or pickled chicken. This was one recipe he forced Luke to learn when he first came to Dagobah for training, and he made Luke repeat it when he returned. Why? It was one lesson Luke's father never mastered, too impatient was he!

    Teriyaki Pineapple Marinade
  • 1 cup soy sauce
  • ½ cup pineapple juice
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
In a large bowl or screw-cap jar, mix together all the ingredients. Marinate meats, tofu, burgers, etc. for a minimum of an hour, or use as a basting sauce. Yields 1½ cups.

Heat the ingredients together in a heavy-bottomed pot till boiling. Bottle and cool. Keep refrigerated till you want it. Yields about 5 cups.

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Coconut Syrup
On the hot, swampy world, a type of coconut grew in profusion, even though the cloud cover was so dense that sunlight on the planet's surface was very weak. Mixed with a little bit of coarse sugar, it made for a very nice topping for pancakes, which Master Yoda would make now and again as a special thing from mixes given to him by the Tantive IV. It reminded him of a chunky fruit syrup the cooks at the Jedi Temple used to make for the younglings, which were the responsibility of the Grand Master. He thought fondly of each youngling, regretting their deaths, and counseling patience to himself. He needed to stay alive and healthy, so that he would be ready to train either of Vader's children when they were led to him by the Living Force. So he made coconut syrup as a nostalgic and delicious memorial to younglings everywhere, including the ones growing up in secret now ...

  • 28 oz / 800 g coconut milk
  • 2 cups flaked coconut
  • 1½ cup brown sugar
In a heavy-bottomed pot, combine the coconut milk, coconut, and brown sugar. Stir together over medium heat, till it boils. Lower the heat to a simmer and cook for 15 to 20 minutes, with stirring. Serve immediately, or place in an airtight container and store covered in the refrigerator till you want it. Then reheat in the microwave or on the stovetop. Makes 6 to 10 servings.

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Pineapple Upsidedown Cake
This is a simple cake, which doesn't require an icing because the cake is baked on top of it. For serving, just flip the cake upside down. This was an idea Yoda had heard about, but had never tried. At his last feast with the future of the Jedi a very timorous thing, he figured he'd throw caution to the wind and try it out. It was good, much to his regret — he should have tried this years ago!
  • 4 tablespoons margarine
  • 1 cup brown sugar
  • 1 can pineapple bits, drained
  • 1 box vanilla or lemon or pineapple cake mix
  • 1/3 cup vegetable oil
  • 1-1/3 cups water
  • 3 eggs
Heat the oven to 350°C / 175°C. Prepare a 9-inch x 13-inch (23-cm x 33-cm) pan by smearing it with softened margarine. Sprinkle the brown sugar evenly over the margarine, then scatter the pineapple bits over the sugar. Set aside.

Using a mixer (stand or hand) set on slow speed, blend together the cake mix, vegetable oil, water, and eggs. (Or follow the instructions on the box.) Mix for 2 minutes on medium speed. Pour the batter evenly over the pineapple layer in the baking pan, and then place in the oven for an hour, or till a skewer stuck into the middle of the cake comes out clean and the edges are pulled away from the sides of the pan. Allow the cake to cool to room temperature in the pan before turning the cake out onto a serving plate. Cut when cold. Serves 24.

Note: Save the drained juice from the canned pineapple for Teriyaki Marinade, Teriyaki Barbecue Sauce, or the Jungle Rum Punch.
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Chocolate Banana White Chocolate Bundt Cake
When Yoda left the Tantive IV, Bail Organa had arranged for huge supplies of food to be dropped down on Dagobah with him. Unfortunately, the diplomatic ship's stores were not equipped with real survival rations, and it was with confusion that Yoda found things such as cake and pudding mixes in the collection. As time went by, the mixes and packets of chocolate became more humorous, a sort of ironic relief in his life in exile. He was kind of wistful about using the last of Bail Organa's supplies, even though he was tossing them all together just to use them up. It's a good thing that the combination of chocolate and banana was a winner, or he'd feel really bad about "wasting" the last of the Organa-supplied stash.

  • 1 box chocolate cake mix
  • 1/3 cup vegetable oil
  • 1-1/3 cups water
  • 3 eggs
  • 1 package banana pudding
  • 12 oz / 335 g package white chocolate morsels
Heat the oven to 350°C / 175°C. Prepare a bundt pan by buttering and flouring it. Using a mixer (stand or hand) set on slow speed, blend together the chocolate cake mix, vegetable oil, water, and eggs. (Or follow the instructions on the box.) Add the banana pudding and mix for 2 minutes on medium speed. Stir in the white chocolate morsels with a rubber scraper. Pour into the prepared bundt pan, and place in the oven for an hour, or till a skewer stuck into the middle of the cake comes out clean and the edges are pulled away from the sides of the pan. Allow the cake to cool to room temperature in the pan before turning the cake out onto a serving plate. Cut when cold. Serves 24.

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Jungle Rum Punch
Even after all the cooking and preparation, Yoda found himself with leftover juices ... trusting that Force that the combination was not coincidence, he stirred everything together and dumped in the last of his "medicinal" rum ... and the concoction was surprisingly luscious and refreshing. A totally appropriate way for Master Yoda to leave this plane of existance — he was feeling no pain, at least!
  • 2 cups passionfruit juice
  • 4 cups orange juice
  • 4 cups pineapple juice
  • 2 cups rum
  • ¾ cup grenadine
  • ½ cup lemon juice
  • ½ teaspoon grated nutmeg
In a big bowl or pitcher, combine all the ingredients together, stirring well to combine. Put ice cubes into individual glasses and pour the punch over the ice, rather than putting the ice in the drink. Makes 12 to 20 servings.

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