Indigenous and traditional foods of Sri Lanka

Abstract

Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders, and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific analysis when possible.

Pathogenic and Spoilage Causing Microorganisms Associated with Traditional Seafood Product Jaadi Manufactured in Southern and Western Coastal Belt of Sri Lanka

“…When cultured in selective media, Lactic Acid Bacteria was not detected in Jaadi samples hence did not show any evidence on availability of fermentation inducing microorganisms. These observations and results thereby contradict the hitherto explanation of Jaadi as a fermented fish product [5] that contains partially hydrolyzed flesh and organs [9]. We observed Jaadi as a naturally cured fish, preserved through osmotic dehydration.…”

“…Country's seafood industry has emerged as an excellent exporter of a wide variety of fish and fishery products, prominently to the European Union, USA and Japan, earning foreign exchange worth 200Mn USD in 2020 [4]. Apart from fresh fish, primary-processed fish and other novelties, traditionally processed popular fishery products with cultural and ethnic identities are playing a dynamic role in food supply [5].…”

Ethnic food culture of Chhattisgarh state of India

“…These modifications can be seen in almost every traditional food culture. Traditional foods of the different islands reflect the island's ecology and biodiversity [129]. Throughout the world, food cultures face inevitability challenges caused by urbanization and social changes [130].…”

Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

“…The manufacture of Meekiri does not require any stabilizers, since buffalo milk contains a higher amount of fat, total solids compared to cow milk, where often a stabilizer is added when fermented gels are produced. Consumption of Meekiri is still mainly practised as a dessert [12] either with palm treacle: kithul (Caryota urens) or coconut (Cocos nucifera) syrup or table sugar (Fig. 8B), where many other culinary potentials are also available.…”

“…Sri Lankans are widely appreciating its thick consistency and characteristic taste as a local delicacy. In Sri Lankan food culture, consumption of Meekiri is dated back from ancient times and have been enjoying it as a dessert, breakfast as well as a snack [12]. Meekiri is associated with the cultural values of regional communities, where gifting a freshly made Meekiri in a clay pot wrapped in a woven coconut palm basket (Fig.…”