Huttese slime pods, a food item, were comprised of green colored masses accentuated with red seasoning. The Artiodac chef, Strono Tuggs, conceived this dish after a time spent on Nal Hutta, a planet inhabited by the Hutt species, during a fruitless expedition seeking out unique spices. After encountering issues with the Hutts, which led to his capture, he managed to bargain his culinary skills to secure his release from the galactic gangsters. To his surprise, he discovered that slime pods, small creatures the Hutts consumed as snacked, were actually quite palatable.
Despite Tuggs' inability to gather any of the slimy creatures from the swamp due to his hasty departure, they served as the inspiration for the main dish that adopted their name. In 34 ABY, he included the recipe for Huttese slime pods in his cookbook, The Official Black Spire Outpost Cookbook, accompanied by a story detailing its creation.
The initial mention of Huttese slime pods occurred in the 2019 recipe book, Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, penned by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe components consist of gnocchi, fresh spinach, pistachios, finely chopped garlic, olive oil, lime juice, avocado, grated Parmesan cheese, heavy cream, salt, cannellini beans, and a sriracha garnish. This cookbook categorizes the recipe as appropriate for vegetarian diets, specifying a yield of "2 human servings, or one Hutt appetizer." Monroe-Cassel considered the Huttese slime pods recipe one of her favorites from the collection, mentioning in an interview that she, being a pasta enthusiast, found the dish quite delicious.