Sri Lankans are wizards in the kitchen. From the brilliant usage of fresh produce, aromatic spices, flavorful herbs, to cooking up uniquely mouth-watering dishes that are authentic to the country’s gastronomy, they carry a world of culinary secrets, tips and techniques in whipping up the most delicious of dishes. Among such is their food preservation methods. Read on to learn more about these amazing techniques that you too could practice after you get back home from your trip to Sri Lanka.
Sri Lankans used to be (and still are to a certain extent) a predominantly agrarian community. They grew plenty to consume, to sell, to save and to share. They did not want for much, as they mastered the art of preserving food for rainy days. They were conscious of waste, and practiced simple, yet effective methods of preserving their excess food, to ensure future food security, and current food management. The food being yummier was just an added bonus!
Salting and Drying:
Salting and drying go hand-in-hand. This includes using either dry salt, or the salty solution known as brine. Karawala (dry fish), Lunu Dehi (salted and pickled lime) and Lunu Amba (salted mango) are some of the most beloved dishes that are made using this technique. They add tartness, texture, and a pop of colour to your everyday rich and curry. The salted and dried fish is one of the main sources of income in fishing villages, and is sun-dried, brined and packaged. You could easily purchase some at the nearest grocery store or market when you shop in Sri Lanka.
The salted fruit dishes could be made at home, as a piquant condiment that packs a lot of flavor. Use ripened lime (not lemons!), slice them, salt them sufficiently, and dry them in the sun for at least 2 weeks. If you cant get enough sun, place the limes near a heat source. It is important that they do not retain any moisture. Once dried, add other spices of your preference and enjoy! Use the same method for mango, or other fruits of your choice.
Smoking:
Since fishing plays a big role in the local economy, and there’s usually an abundance of it, coastal families take to smoking fish, in addition to making karawala. This is another food preservation method that adds more depth to the already complex Sri Lankan cuisine. It is a time-consuming and laborious affair, especially to prepare in the traditional way, with coals. It’d take half a day of standing and tending to the smoked fish to get the preferred outcome. However, Sri Lankans were awarded a new smoking oven in 2008 by the Food and Agriculture Organisation (FAO), which cuts the duration of the production process by half.
Honeyed Meat:
Honey and meat are classic flavor combinations that work every time. The Sri Lankan Veddah community have been preserving meat they’ve hunted and gathered in honey, for ages. The locals also extend this food preservation technique to fruits and vegetables as well. Bee honey keeps the food from being exposed to oxygen, and going bad. It also adds a complementary sweetness to the flavor profile, thereby improving the taste. Take a page out of the Sri Lankan traditional cuisine, and immerse your favorite meats in honey, to savor the distinct taste, texture, and fragrance of it for longer, right at home.
Sugaring:
It is exactly as it sounds! Sugaring is a classic food preservation method that Sri Lankans have been employing for generations. Fruits are your easiest bet with this technique as the process will enhance the natural sweetness of the fruits. You could make your own jams and chutneys at home, and use them for months. It’s efficient food and waste management at its finest. The added sugar concentration will reduce the water activity in the grounded and crushed fruits which will stretch their shelf life, all the while presenting you with gooey, chewy and tangy condiments for your daily meals. Mango and Amberella are excellent choices for chutneys, while oranges, strawberry, and mixed fruits make for amazing homemade jams.
Burying under Sand:
This is one of the more unorthodox methods of traditional food preservation methods that Sri Lankans use. Burying food under sand doesn’t sound all that appetizing, but with its pH levels, cool temperature, and lack of light and oxygen, sand creates an environment that can expand the shelf life of certain edible seeds like jak seeds. This is also applicable to limes.
Fermenting:
If you’re in Sri Lanka, you must try the local curd. It’s the Sri Lankan version of Greek Yoghurt and is a great breakfast, snack or dessert, which can be paired with kithul treacle, fruits, or sugar. It is also used in curries, to make them tangy and creamy. You can whip up your curd at home, by fermenting milk. They traditionally use buffalo milk, but cow milk works just as well. The milk will be heated up to a temperature, which denatures the proteins, while keeping its microorganisms alive. This is essential for the curd to retain its texture, and its significant tart flavor.
Photos sourced from Shankar S, Emma Jane and Hafiz Issadeen
