Rice is the basis of many of the national dishes in Sri Lanka. It is spiced with curry, seasoning and other local ingredients here, with seafood and fruits, coconut flakes and vegetables. The combinations, at first sight, are unbelievable!
Traditionally, the food is prepared in either handmade crockery-ware or metallic crockery over an open fire. There are a lot of seasoning and sauces in traditional Sri Lankan cuisine, which is why it is practically impossible to define its unique taste. Curry is the most popular seasoning. But there is also, a hot sauce antiaris made of fruits with seasonings, red hot sauce masala, miti kiri dry coconut milk, cut thin mix of onion and salt, dry fish, red pepper and lemon lunumiris, a ginger hand in syrup and other exotic seasonings are common.
The Ceylonese (Sri Lankans in Singapore) consume a huge number of fruits and greens. They make salads out of different fresh vegetables and fruits or just some greens using traditional tomatoes, pepper, onion, bamboo runoffs and a various exotic assortment, including some special tree leaves, banana palm flower, and algae. Meat is not consumed much due to the cows to being considered holy animals. Instead, they eat a lot of and a variety of seafood.
Sri Lanka courses:
- Roti, which is a rice cake, a daily course in Sri Lanka
- Appa, which is rice-flour and coconut milk pancakes. They look like typical pancakes but whiter and more transparent.
- Indi appa, which is rice pasta made of rice flour of course.
- Pitta, which is boiled steamed rice-coconut mix in bamboo handle.
- Kiribath, which is pink rice, boiled in coconut milk.
Tea is the main drink in Sri Lanka. But fruit juice and coconut milk are preferred drinks as well. As for the local alcohol, it is better for a traveler not to become familiar with it. Alcoholic beverages are available but there is basically no purification procedure for making the local alcohol so most Europeans or westerners may not appreciate the taste. As for the local Lion beer, it is brewed in accordance with classic recipes. It is not expensive and some who drink it say it's very delicious.
About the author: Melisa Marzett whose current activity is writing for Pure writing company always welcome a new writing challenge. She is passionate about writing, which is why what comes out is interesting to read.
