The term “superfood” has been all the buzz lately, and more and more people are becoming health-conscious. Although, much like any fad or trend, the hype behind superfoods will die out eventually, we cannot ignore the benefits of consuming food that is considered “super”. If you are someone who is health-conscious, sticking to your regular diet regime could prove to be quite difficult when you travel, especially since you will be compelled to try out local cuisines, wherever you go. However, this should not hold you back on your visit to Sri Lanka, because this tiny island has a range of “superfoods” that will keep you full, healthy, and dare-we-say-it, craving more.
Gotukola:
Dubbed the “herb of longevity” Gotukola (Centella asiatica) is a staple in the Sri Lankan household. Many people grow it in their gardens, but you can easily find it at grocery stores or local markets too. It is a humble green that boasts many powers, especially that of improving and boosting cognitive function. In fact, it is a bittersweet memory for most locals to have been fed Gotukola during school years, because it was believed to act as a study aid. It also helps alleviate symptoms of depression, stress, insomnia and anxiety. Gotukola is usually consumed as a sambol at lunch, or in the morning Kola Kanda (herbal congee).
Jackfruit:
Jackfruit (Artocarpus heterophyllus), is another staple in Sri Lanka, known for its versatile uses. It has grown in popularity in the Western parts of the world, particularly for being a vegan alternative to meat. The trees were initially planted so that the locals could gain self-sufficiency during British colonization, because it could easily be eaten for all three meals, and dessert once it ripens. It is good source of vitamins A, B and C, dietary fibre, protein, phytonutrients, potassium, and other minerals. Its antioxidants can help protect eyesight, boost immunity, maintain blood pressure, promote cardiovascular health, improve digestion, and prevent colon cancer. We strongly recommend you try a homemade Kiri Kos or a Polos Curry if you get the opportunity.
Turmeric:
Turmeric (Curcuma longa), affectionately termed the “golden spice” adds more than just color and flavor to the local dishes. It is a must-have in the Sri Lankan kitchen, and has a plethora of health benefits. It is an excellent source of iron and manganese, and a good source of vitamin B6, dietary fibre and potassium. A powerful anti-inflammatory, turmeric has been used to cure ailments such as flatulence, jaundice, menstrual difficulties, bloody urine, haemorrhage, toothache, bruises, chest pain, and colic. All you need is faith, trust and a little turmeric (sorry Tinkerbell).
Moringa:
They don’t call it the “Miracle Tree” for nothing. Moringa is such an underrated vegetable, that only came into the spotlight recently. Most Sri Lankans have their own version of a moringa curry that they grew up on. The sticks have a unique texture when cooked, so it might take some getting used to. Moringa leaves can be made into a sambol. (They also happen to be the secret ingredient behind the famous Sri Lankan Crab Curry.) Even the flowers are used in local cuisine. Moringa can lower blood sugar levels, reduce inflammation, promote good cholesterol levels, and even protect against arsenic toxicity. It is also rich in protein, calcium, beta-carotene, vitamin C, potassium, and iron.
Rambutan:
If we had a rupee for every time we were told not to eat too much Rambutan (Nephelium lappaceum), we could buy a whole lot more of it! The older generations of locals believe that consuming an excessive amount of this delicious tropical fruit could lead to sore throats, but studies have found that Rambutan just might be a superfood. It is packed with vitamin C as well as phosphorous, iron, and calcium. Eating rambutan can increase energy, boost immunity, strengthen bones and fight cancer. Indulge until your heart is content, it’s good for you!
Photos sourced from Dennis Sylvester Hurd, William Ismael, Forest and Kim Star, Molly Via and Hazis Issadeen
