Where Does Sri Lankan Food Come From? – By Randika Jayakody & Jerome Perera Source : Qld Sri Lankan Newsletter – Dæhæna – August 2023 The Sri Lankan diaspora is famous for its food. We often congregate around food and it is an important part of the Sri Lankan identity. So, this month we decided to briefly summarise the origins of some Lankan foods we all cherish. According to academics and chefs, the community whose culinary impact on Sri Lanka was most pronounced were the Portuguese community of Sri Lanka. Portuguese nuns immensely contributed to cooking by introducing the holy trinity of oil, onions and garlic and the “themperaadu” technique, which precedes the cooking of many dishes. Cutlets, empanadas, viticulture, the use of vinegar for cooking and preservation (Vinagre became the Sinhala word Vinaakiri). Buns, breads, baked goods such as seenakku, wiskirinja, puhul dosi, custard and cheese (still called Keju ...
Jul 31, 2023
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Tagged Aasmi, achcharus, aggala, appa, Dosa, Hoppers, indiyappa, Jerome Perera, Kavum, Kurakkan, Lamprais, Mung Kavum, n Sri Lanka, parathas, pittu, Randika Jayakody, rasam, rotis, sambars, SRI LANKAN FOOD, string hoppers
