Seanchan Kaf Roast

  08.25.2017   iandrus   3 Comments

To celebrate JordanCon’s “Homecoming” theme we present this Seachan Kaf Roast. Did you see the Solar Eclipse? That was a clear omen that you need to experience this full bodied recipe and prepare yourselves for The Return. But one good thing about foreign invaders – the food they bring!

kaf (KAAF): A Seanchan drink, brewed black and drunk steaming hot, sometimes sweetened but often not. A stimulating beverage.

The Shadow Rising

“I regret that these lands do not know kaf,” he said, taking a seat at the table. “Even in Cantorin, only the Blood still have kaf. Or it was so when I left. Perhaps supply ships have arrived from Seanchan since. Tea must do. Fix me tea”

The Shadow Rising


Seanchan Spice Rub

  • 2 tablespoon cinnamon
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 2 tablespoon garlic powder
  • 2 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 3 tablespoon dried oregano
  • 2 tablespoon dried thyme
  • 2 tablespoon ginger powder
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon ground cloves
  • 1/4 cup brown sugar
  • 1 tablespoon olive oil

Dredging Mix

  • 1 cup flour
  • Dash of salt
  • 1 tbs garlic powder

Kaf Sauce Base

  • 1 cup coffee
  • 1/2 cup red wine
  • 1 tbsp soy sauce
  • 6-8 cups beef broth
  • 2 packages mushrooms

Root Vegetables

  • 3 medium yellow onion
  • 5 celery, chopped
  • 3 cups baby carrots
  • 2 turnips
  • 1 bulb pealed garlic

Tucking the a’dam back into the bag, she cleaned the tea things to settle her mind. She liked tidiness, and there was a small satisfaction in making the kitchen so. Before she realized it she was brewing a pot of tea for herself. She did not want to think about Bethamin, and that was dangerously foolish too. Settling herself back at the table, she stirred honey into a cup of tea as black as she could make it. Not kaf, but it would do.

The Shadow Rising


  1. Combine cinnamon, cayenne, sea salt, garlic, cumin, paprika, oregano, thyme, chili powder, ginger, black pepper, and cloves.Then add brown sugar and 1 tablespoon olive oil. Mix well. Set aside.

  2. Combine flour, dash salt, and 1 tbs garlic. Mix well. Set aside.

  3. Combine Red wine, dark coffee, Soy sauce and 2 cups beef broth (save remaining broth for later). Set aside.

  4. Chop the 3 onions, 5 stalks celery, 3 cups whole baby carrots, 2 turnips and 2 pkgs mushrooms. Set aside.

  5. Peal and press/smash whole garlic cloves. Set aside.

  6. Score Chuck Roast with a knife on all sides then massage with Seanchan Spice Rub. Dredge in flour mixture.

  7. Sear all sides in medium hot sauté pan with olive oil. Then place roast into roasting pan.

  8. Add 2 cups beef broth and other liquids to sauté pan (to deglaze), add mushrooms. Slowly stir in flour to thicken. Add remaining seasonings. Pour into roasting pan on sides of roast.

  9. Melt 1 stick of butter then add onion, celery, and garlic. Sauté 7 minutes. Pour into roasting pan.

  10. Add remaining root veggies and cover with remaining beef stock.

  11. Cover the pan and stick in oven.

  12. Check every 15 minutes for proper doneness. Meat still slightly pink, root veggies tender.

Pro Tip

Use cold brew coffee. This will provide a less bitter and more rounded taste.

This post is dedicated to my mother Sheryl who is an amazing chef!


  • Sheryl
    08/26/2017, 12:23 am  Reply

    My taste buds are in overdrive… Great food and stimulating conversation… The perfect meal.

  • Ryrin
    10/05/2017, 6:30 pm  Reply

    Wonderful!! I need to come her regularly!

  • Imelda Badders
    03/16/2018, 9:12 am  Reply

    I want to go to there. ? Looks yummy!

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