Hanava Pods were edible seed pods that could be harvested from the hanava trees native to the northern hemisphere of the Wild Space planet Indoumodo. Green in color, the pods were curved and flat with visible bumps where each seed was located inside.
After taking a culinary tour of the galaxy between 34 ABY and 35 ABY, the Artiodac chef Strono Tuggs included a recipe that used hanava pods in his third cookbook, The Ultimate Cookbook, which was published in 35 ABY. Although the pods were usually shucked so that the seeds inside could be eaten, Tuggs prefered to boil the entire pods and then toss them with sugar and spice, also including them as a popular snack in his recipe for a Chandrilan Cheese Board. In the book, he warned readers about the venomous kouhun insect native to Indoumodo and told any who visited the planet to be careful, not wanting anyone to get killed looking for the pods.
Hanava Pods were created as a recipe for the 2023 Star Wars: The Ultimate Cookbook, a recipe book written by Jenn Fujikawa and Marc Sumerak. The book includes a recipe for a hanava pod dish that uses frozen, pre-cooked edamame to represent the pods in the out-of-universe recipe. The recipe also uses vegetable oil, minced garlic cloves, kosher salt, granulated sugar, and ichimi togarashi.
Hanava Pods were created as a recipe for the 2023 Star Wars: The Ultimate Cookbook, a recipe book written by Jenn Fujikawa and Marc Sumerak. The book includes a recipe for a hanava pod dish that uses frozen, pre-cooked edamame to represent the pods in the out-of-universe recipe. The recipe also uses vegetable oil, minced garlic cloves, kosher salt, granulated sugar, and ichimi togarashi.
- Star Wars: The Ultimate Cookbook