3 Delicious Star Wars Outlaws Recipes you can make at home

Three recipes inspired by the food seen in Star Wars Outlaws. If you want to have a taste of a galaxy far, far away, then look no further. You’ll learn how to make Che Mosskà from Toshara, Sketto Chuga from Tatooine, and Duradan Soup from Kijimi.

A Culinary View of Star Wars Outlaws

If you’ve wanted to taste the food in Star Wars, this article is a good start! I will be sharing my recipes and interpretations of the food found in Star Wars Outlaws’s Galactic Street Food minigame.

Given how I have a degree in Culinary Arts, I feel I can offer a view of Star Wars food from a professional point of view. This isn’t the first time a Star Wars video game has inspired me to recreate the food seen in-game, and I doubt it’ll be the last.

These dishes are very easy to make, so anyone of any skill level should be able to recreate them. I’ll be going over Che Mosskà, Sketto Chuga, and Duradan Soup.

Che Mosskà Step-by-Step Instructions and Recipe

Che Mosskà is a dish that you can purchase in Mirogana city in Toshara. In the game, it appears as grilled red corn served with some form of grits or mashed potatoes.

The game states this is actually mashed deikkò root and jerà peppers. The following image shows how it appears in Star Wars Outlaws:

The side dish can be interpreted as mashed potatoes, but I’ve decided to use corn grits instead to make this meal primarily corn. You’ll need fresh sweet yellow or white corn, red popcorn, and corn grits or polenta.

In Outlaws, the mosskà (space-corn) is red in color. While red corn does exist, I was unable to find any for this dish. If I ever find some, I’d like to revisit this dish with red corn.

You’ll be grilling the fresh corn corn, so light up a charcoal or gas grill and let it heat up as you prepare the corn. Keep one half of the grill hot and the other cool.

I strongly recommend charcoal or wood for grilling the corn. If your corn is fresh and has a husk, remove the husk and the corn silk (the strands between the husk and the corn.

Using a sharp knife, cut each ear of corn you’re preparing into thirds. You can place them on a large skewer, or place individual corn holders on them after they’re done.

If you’re using wooden skewers, soak them in water for at least an hour before grilling. Otherwise they will be too dry and burn up as you cook the corn.

After prepping the corn, wash a red bell pepper. You’ll be throwing this on the grill to char it. This will make it easier to remove the skin while providing a savory roasted flavor.

Once your corn and bell pepper are ready to go, place it on the hot side of the grill. Cook the corn on each side until it’s lightly charred.

Once your corn is done, wrap them in foil and leave in an oven set to the Warm setting or about 175 °F (79 °C).

The bell pepper will end up looking something like the image below. When it’s charred and the skin is loose on all sides (even the top, bottom, and crevices), it’s ready to go.

If you have a gas stove, you can hold the bell pepper with a pair of metal tongs and roast it above the fire from the burner. It’ll get more black and crispy, but you’ll still get a roasted pepper at the end.

You’ll want to place the bell pepper in a sealed container or covered bowl. This will cause it to steam and further loosen the skin. Remove the skin and seeds, then dice into small chunks.

While the corn is kept warm in the oven, wash and slice the green portions of 3 green onions. Cut diagonal slices but don’t make the green onions too thin, they need a bit of length.

Boil 3 1/2 cups (828 ml) of water in a pot, then stir in 2 Tsbp of unsalted butter and 1 1/2 tsp of salt. Once melted, whisk in 1 cup (170g) of corn grits (or polenta if you want it to be more yellow).

Set the heat to low and let the grits simmer for around 25 minutes, making sure to stir it often. Over time, it’ll become thicker.

Stir in 1/2 cup (113g) of Sour Cream, most of the green onions (saving some for garnish), and the roasted red bell peppers. Cover and turn off the heat, it’s time to make the popcorn.

In Outlaws, the mosskà (space-corn) has its kernels expand and pop off the cob. As fun as this is, I cannot replicate this with earth corn. Popcorn is always dry while fresh corn obviously isn’t.

Instead, we shall do the next best thing, popcorn! You can use any popcorn brand you like, but I managed to find this red popping corn for $2 USD at an import store. You’ll likely be able to find different colors of popcorn online as well.

Pop the popcorn according to the packages instructions. Season with your desired amount of butter, salt, white pepper, and smoked paprika.

I use white pepper here as black pepper will stick out, while the white pepper blends in. The smoked paprika will provide the smokey flavor for the popcorn.

The final step is to do the same with your grilled corn. Brush on some melted butter and season with salt, white pepper, and smoked paprika.

Serve up your grilled corn, seasoned popcorn, and corn grits garnished with green onion. This is a delightful vegetarian dish that just about anyone can find something they like about it!

I used grits instead of mashed potatoes for this dish as I felt mashed potatoes might muddy out the flavors of the green onion and roasted bell peppers.

Between the char from the charcoal grill and the smoked paprika, you’ll get a wonderful smokey yet sweet taste from the corn. Honestly I wish I made more as I was developing this recipe.

Sketto Chuga is the street food you can purchase on Tatooine. This dish really comes off as a poor person’s food that allows them to get by for the day.

This dish consists of fried sketto meatballs, chuga fruit, and pickled legume puree with hot kankee spice.

What’s a sketto and a chuga fruit you might ask? They’re flying reptiles that live on Tatooine. The Chuga fruit are simply modeled after Kiwano fruit (horned melons).

I’m not going to have you eat lizards for this recipe, I think a good alternative is 80/20 ground beef. You can use any other ground meat or plant-based alternative for this recipe however.

Before handling raw meat, it would be best to wash and cut up the kiwano melon first. Simply cut it into quarters by slicing it lengthwise and crosswise. Place these away until you need them later.

Next you’ll want to thoroughly combine 1 lb. (450g) of 80/20 ground beef, 1 large egg, 1/2 cup (60g) bread crumbs, 1/3 cup (37G) shredded parmesan cheese, 1/4 red onion (diced or minced), 1 tsp each of salt, pepper, and chipotle powder.

The meatballs in the game were crudely formed and oval in shape, so make 8 crudely shaped meatballs. It’s nice when not making it pretty is part of the lore accuracy!

Next you’ll want to place a large skillet over medium-high heat and fill it with up to 1/4″ of cooking oil. I used peanut oil for this but you can use any other cooking oil.

I wouldn’t recommend olive oil for this as it will start to smoke up due to its low smoke point. Peanut or vegetable oil is better here due to their higher smoke points.

When heated, place 4 meatballs into the skillet and cook for 2 1/2 minutes on 4 sides of the meatball. You want it to get crispy and reach 165 °F (74 °C) internal temperature.

Once crispy and cooked, place the cooked meatballs onto a plate lined with paper towels to soak up excess oil. Repeat the process for the remaining 4 meatballs.

As you’re making the meatballs, you can also make the refried beans. Typically refried beans use pinto beans but the ones in Outlaws look a lot closer to red kidney beans.

Open up a 29 oz. (822g) can of red kidney beans, drain, and rinse them off. Place the beans and 1 cup (236 ml) of water into a small pot over high heat. Letting the beans heat up will make them easier to mash.

Once the water is boiling, get a couple spoonfuls of the cooked beans for garnish later. Mash the beans with a potato masher until it’s consistent and lacks large skin chunks.

Next you’ll want to set the heat to low and let it simmer and thicken up for around 10 minutes. You may need to continue mashing the beans during this process.

Once thickened, stir in 2 Tbsp of vegetable oil then gradually stir in 1/4 cup (28g) of cheddar, colby jack, or Mexican blend shredded cheese.

Give it a taste and add more salt if you think it needs it. If you want looser beans, you can stop around here. I wanted my beans thicker, so I let it simmer longer to reduce the water content.

For the hot kankee spice, I would recommend chiltepins. Be careful as chiltepins are very hot. If your spice tolerance isn’t great, use cayenne or standard chili powder.

Just use a mortal and pestle, gloves, or paper towel to crush the chiltepins. You don’t want them getting in your eyes. Crush them up and serve with the dish.

Once your meatballs are ready, place your meatballs and kiwano melon quarters onto a skewer. Serve with the refried kidney beans using whole beans as garnish and with your preferred chili of choice. You now have Sketto Chuga!

How does it taste though? The meatballs are quite great and I typically don’t enjoy ground meats. They’re crispy with flavorful tones of chipotle, onion, and parmesan while remaining tender.

The beans aren’t anything special, they’re refried beans. I find the taste odd but that’s only because I have a bias. I think pinto beans are better for refried beans, but I was aiming for screen accuracy to the best of my ability.

The kiwano melon’s flavor doesn’t quite mesh with the dish, the taste is similar to that of a cucumber. Regardless, it’s a delightful hydration sensation between the meatballs and beans with how juicy it is.

The game says that the pureed legumes are pickled, that’s just an odd choice in my opinion. If you really want it to be lore accurate, add a dash of malt vinegar to your beans. The vinegar isn’t necessary and I wouldn’t recommend it.

In retrospect, I could have added non-smoked paprika into the beans to help it get that reddish color the beans in Outlaws have.

Duradan Soup Step-by-Step Instructions and Recipe

The last recipe I’ll be covering is the Duradan Soup from Kijimi. This one will be the most time consuming recipe listed here.

Duradan Soup is described as having a “fisherfolk’s broth” made from Buyan-Ki mineral water and includes sweet algae, larvae, and frozen chakino eel.

When I hear of a fisherfolk’s broth, I think of two ingredients that are readily available in the sea: fish and kelp. Given Kijimi’s Japanese inspirations, it’ll likely be a Japanese broth.

After looking at the color of the broth in-game and seeing the lighter strands, it appears as an Udon broth (a broth based in dashi) with ramen noodles.

The larvae can easily be cooked silk worm pupae, but I want this dish to be more palatable to western tastes so I’ll be using bamboo shoot ends. They sort of look like worms.

The sweet algae can be dried seaweed. I feel like this can be done better by making a kale chip using ginger, miso, and ube powder (to help it look purple like it does in-game).

The last ingredient, the frozen chakino eel, doesn’t look that appetizing. It will be replaced with roasted eel for health and safety reasons.

The funny thing about the eel in game is that it’s served raw inside a block of ice. The raw eel thing is concerning as I’d like to make one thing absolutely, positively, crystal clear…

DO NOT EAT RAW EEL UNDER ANY CIRCUMSTANCE!!!

Raw eels contain a toxin known is ichthyohemotoxin. This toxin will cause your muscles to spasm and cramp up, muscles such as your heart.

Cooking your eel will remove this toxin, so I’m using a pre-cooked roasted eel fillet to be safe. If you know how to roast eels already, you may use freshly roasted eel instead.

With that being said, it’s time to get started on the recipe. It’s still very simple to make, it’s just somewhat time consuming. First, get a piece of dried kombu and place it into 4 cups of water.

The kombu piece should be about 4-5″ in length and width or 0.35 oz. (10g) in weight. Let the kombu sit in the water for at least 4 hours or overnight in the fridge.

While your kombu is soaking, you can make your miso kale chips as those will take a while to cook. These chips are best served on the same day.

Preheat your oven to 200 °F (93 °C) and wash 4 large dinosaur kale leaves, remove the thick stems, then cut them into smaller segments. Regular kale’s curliness will make it harder to dry out in the oven.

In a mixing bowl, whisk 1 Tbsp of boiling water with 2 tsp of white miso paste. The water helps break it down. Then whisk in 2 Tbsp olive oil, 1 tsp ground ginger, and 1/2 tsp ube powder.

Toss and evenly coat the kale leaves and do not shake off any excess liquid, this is flavor you’ll want to keep.

Place your seasoned kale onto a baking sheet lined with parchment paper in a single layer. Make sure the kale pieces don’t overlap one another.

Place these into the oven for 1 hour 30 minutes then remove any dry and crispy chips. If there are pieces that are still wet, place in the oven for another 15 mins, check, and repeat until they’re dry.

Next you’ll want to prepare your bamboo shoots. You can find these canned or in a small tub of water in Asian markets within the produce section. Cut the tips into 2″ (5 cm) segments so they resemble larvae.

If they’re canned, they’re good to go. If they’re in a communal tub of water, you should gently boil them for 5 minutes before eating them. Set aside until needed later.

When your kombu as soaked, place the water and kombu into a pot and place it over medium-low heat. When the water is about to boil, remove the kombu from the pot.

If you let the kombu boil, it’ll become bitter and slimy which will ruin the dashi stock. Be sure to remove any foam that forms on top of the stock.

Add 2 1/2 cup (approx. 0.93 oz. or 26g) of bonito flakes into the pot and make sure it’s submerged. Let it steep for 2 minutes over medium-low heat then strain the broth into a fine mesh sieve.

Stir in 1 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 Tsbp mirin, 1 tsp sugar, and salt to taste for the udon broth. You can store this for later or simmer while covered until the soup is ready.

Cook your pre-cooked roasted eel and noodles according to their package instructions and assemble the soup. Cooked noodles and broth in the bowl, add eel, bamboo shoots, and miso kale chips.

You can add a large ice cube to the soup if you’re wanting the authentic Kijimi experience. You should have enough for two large bowls of soup.

The soup overall has light and delicate flavors that demand you take your time and savor it. The only exceptions to this are the kale chips which add a nice bite in terms of flavor and texture.

The bamboo shoots are fairly soft and you’ll get the fun of eating larvae without actually eating larvae. The roasted eel adds some savory sweetness to the soup and the carbs from the noodles help fill you up.

Before making this, I’ve never had udon soup. I can see why people would like it, but it’s not for me personally. I prefer a spicy tonkotsu ramen for warming up in the winter.

I’m still happy to have had this experience even if it wasn’t my favorite. This is more of an acquired taste, but perhaps you’ll enjoy it more. If you make it, let me know what you think!

That’s all I got for recreating food from Star Wars Outlaws! I really did want to try to recreate the Kurado Fruit Platter from Akiva but it’s beyond my capabilities.

Originally I was going to make colored durian gelatin molded into a fruit, but I couldn’t find a fruit that matched the interior shape of the kurado fruit.

I even tried to ask the art directors themselves for their inspiration for the food design. Unfortunately I was unable to get a response from them.

I hope you enjoyed these recipes, let me know what you think! Once you learn a recipe, never be afraid to augment it to cater it to your own personal tastes.