Culinary of Sri Lanka
Sri Lanka's beauty is not only seen through pristine beaches
and historic attractions, the wide variety of food that encompasses
this land would leave even the fussiest of eaters truly satisfied.
The abundance of gourmet delights this country boasts include
the fieriest curries, the freshest seafood and the some of the
most succulent tropical fruits this world has to offer. Whether
local cuisine is on the agenda, or if western eating is preferred,
Sri Lanka caters to all appetites. Visitors can pick up traditional
hot and spicy curries from local guesthouses, or the more discerning
eater can find excellent international cuisine in hotel restaurants
and cafés within most cities. If you choose to eat in places
not accustomed to serving travellers, be prepared to eat as
the Sri Lankans do: with your fingers. Rice is the country's
staple ingredient, eaten at any time of the day, whether for
dinner with a traditional curry or as a popular breakfast dish
known as "kiribath", the versatility of rice can be explored
in many ways. However, food and waterborne diseases are the
number one cause of illness to travellers in all parts of Asia.
Travellers are advised to be mindful where consumption is
concerned and a few travel tips are recommended:
· Be wary when purchasing from street vendors,
don't purchase anything that has prolonged exposure
in the sun or from street sellers situated in dusty
streets
· Don't eat dairy products unless you know they
have been pasteurized or come from
a reliable source e.g hotels or restaurants.
· Wash hands often with soap and water.
· Drink only boiled, or carbonated (bubbly) water
and drinks from cans or bottles. Avoid tap water,
fountain drinks, and ice cubes. If this is not possible,
make water safer by BOTH filtering AND adding iodine
tablets to the filtered water.
· To avoid stomach upsets, only eat thoroughly
cooked food or fruits and vegetables you have peeled
yourself. Remember: boil it, cook it, peel it, or
it's best to forget it!
Some of the finest tasting tea is grown in Sri Lanka, yet most
of it is exported. The best place to try a great cup is in the
hill country, where hotels and tea plantations offer the best
of the crop. Lion lager is the most common beer, and Arrack,
a liquor made from fermented coconut sap and quite reminiscent
of dark rum and tequila, is the nations most popular alcoholic
beverage.
Exotic fruit is amongst the tastiest in the world here - and
you'll find it offered everywhere. From roadside hawkers, sliced
and ready to eat, market stall vendors or as desserts served
in restaurants.
The fruits described on the right can be found aplenty... |
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Rambutans are small red "hairy" fruits with soft opaque
centres. Their delicate taste and juicy flesh are particularly
enjoyed in the hot weather. They are related to the lychee and
are mostly available during July and August.
Mangoes come in a variety of sizes, colours and tastes.
They can be enjoyed as a sweet and juicy dessert or slightly
unripe with a mixture of salt, chilli and sugar for a zesty
snack. Mangoes also add nutritional value being high in vitamin
C and a good source of fibre.
Mangosteen is protected by a tough purplish colour skin
and the size of an apple. Its' snowy white inside can be segmented,
and its succulent flesh has a sweet, yet slightly acidic flavour.
Papaya (paw paw) is an international delight, with
a soft orange centre this tropical favourite is rich in vitamin
A and C. Papaya is sweet with a smooth texture and used commonly
in fruit salads and shakes.
Star Fruit has a waxy, pale green skin with a watery
citrus taste. The yellower the fruit the sweeter its flesh.
With five ridges running in length, the cross section of the
fruit is starlike in shape and is said to be good for high blood
pressure.
Jackfruit is a large oval shaped fruit, sometimes weighing
up to 20kg, and has a thick and spiny skin. It has a sweet firm
yellow flesh and when unripe can be cooked as vegetable in curries.
Custard Apple is a unique round apple shape fruit, covered
in a greenish brown textured skin. Inside reveals a surprising
creamy flesh, tasting blancmange-like - a hint of custard and
apple in one.
King Coconut can be consumed in a number of different
ways. Young green coconuts produce an utmost refreshing drink
and ranges in its sweetness. The soft and slightly creamy textured
inner kernel is highly nutritious, containing a good source
of carbohydrate, soluble fibre as well as vitamin E, iron and
calcium. Used in curries, sambals and desserts, this highly
versatile fruit is an all time favourite amongst local and tourists
alike. |
