Bechi

“Bechi! Bechi! Lang’s Lizards, with my secret recipe of herbs and spices!” Lang called out from the aisle.

Marin raised 2 fingers, passing the requisite coins down the row of bleachers as Lang stopped to send a pair of lizard skewers back down to her. Crispy and delicious: on a clear and breezy day, there was nothing better than watching the dazzling kaivar kites dip and swirl while wolfing down bechi and a frozen hassa tea.

Marin looked back at the grounds, where a new kaivar had just launched: a spiraling couatl crafted of metallic green and gold material of some sort. It began rippling and flowing through the air toward its counterpart across the green.

Along with pasties, bechi is one of the most popular quick snack foods in Moru Kel. Small lizards have their heads and feet removed and then are skewered whole, grilled, and tossed in astrapa, a spicy sauce made from tamarillos, long pepper, and finger or fire peppers. Astrapa varies in flavor and heat based on the cooks’ particular recipe: some vendors specialize in “fire lizard skewers” and compete to created the hottest and spiciest marinades and rubs. Bechi is most often made from tree lizards, but young goanna and spotted lizards are common as well.

Bechi vendors set up on the landings of the major stairwells and on Lower Scales Street during the work week, and descend upon the Grounds when there’s a big wrestling match, aitvar kite fight, or puppet show going on. Almost every public gathering will have at least one vendor barking out “Citron and garlic bechi! ” or “fire lizard skewers — get ‘em while they’re hot, hot, hot!” as they ply their wares.

Simple fare, but tasty when you’re watching the game.