Fried Endorian Tip-Yip

At its heart, Fried Endorian Tip-Yip was a dish that showcased fried meat obtained from the tip-yip, an avian species whose native home was Endor. The traditional method employed by the Ewoks to prepare tip-yip involved roasting it in an oven. However, Artiodac chef Strono Tuggs devised his own unique rendition, which consisted of breading and then frying the meat. He then smothered the fried tip-yip in Gurreck Gravy, a sauce concocted by the Ewoks using Endorian herbs, and served it alongside a mixture of vegetables and mashed chokeroot that had been combined together. This dish was suitable for consumption by Artiodacs, humans, as well as Togrutas.

Sometime around 9 ABY, the Mandalorian warrior known as Din Djarin journeyed to Lafete in an effort to seek assistance from fellow Mandalorians, specifically Bo-Katan Kryze and Koska Reeves, with the goal of rescuing his foundling, Grogu. He found them at a local diner that had Endorian tip-yip on its menu.

Following the Battle of Takodana in 34 ABY, Strono Tuggs authored a cookbook that featured recipes for fried tip-yip, mashed chokeroot, and Gurreck Gravy. He also launched his mobile dining establishment, Tuggs' Grub, which he ran from a customized transport shuttle. In 34 ABY, Tuggs brought Tuggs' Grub to Black Spire Outpost located on the planet of Batuu, where he operated out of Docking Bay 7 Food and Cargo, a venue that hosted rotating guest chefs with their mobile restaurants. While on Batuu, he offered Fried Endorian Tip-Yip in portion sizes suitable for both adults and younglings. Eloc Throno, an explorer and author, mentioned in his guidebook, Traveler's Guide to Batuu, that this satisfying dish, which he referred to as Endorian Fried Chicken, represented the finest preparation of tip-yip he had encountered outside of Endor.

In 34 ABY, Vi Moradi, a Resistance spy, partook of Fried Endorian Tip-Yip at Tuggs' Grub during its monthly week-long residency on Batuu. During that same year, Tuggs served his dish, accompanied by a fiery red sauce and Moof Juice, to Julen Rakab, a farmer, and Izal Garsea, a smuggler. After Garsea's departure, Neelo, a musician, joined Rakab at his table and sampled his dish. Upon Garsea's return, Tuggs encouraged her to eat by inquiring why she had not yet consumed her tip-yip; she found it enjoyable despite it having become cold. Rakab subsequently offered a small piece of the tip-yip to a wild tooka cat.

The Fried Endorian Tip-Yip dish was initially introduced to patrons at Docking Bay 7 Food and Cargo, a restaurant within Star Wars: Galaxy's Edge, a themed area that debuted at Disneyland Park on May 31 of 2019. It is offered both as a main course and as a children's meal known as the Fried Endorian Tip-yip Youngling Meal. The menu description for the entrée previously stated, "Crispy chicken, roasted vegetable potato mash, herb gravy." The entrée now includes an additional side option that was originally part of the youngling meal, with the description now reading, "Crispy chicken with choice of vegetable mashed potatoes with herb gravy or macaroni and cheese and roasted vegetables." The name of the dish has been changed on multiple occasions since its introduction, including Endorian Fried Chicken Tip-Yip and Endorian Fried Chicken.

Recipes for both the dish itself and its individual components can be found within the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Marc Sumerak and Chelsea Monroe-Cassel. The necessary ingredients for preparing the dish include boneless, skinless chicken breasts, an oil suitable for frying such as vegetable oil, all-purpose flour, salt, black pepper, cayenne pepper, egg, buttermilk, mashed chokeroot or mashed potatoes, a mix of vegetables such as peas, carrots, and corn, and Gurreck Gravy.