Skip to main content
Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: Indigenous and traditional foods of Sri Lanka

Fig. 4

Accompaniments are essential in the typical Sri Lankan meal plate. They are prepared with animal or plant sources and complete the main meal with starchy staple such as rice and rice flour-based food products. Accompaniments are prepared in various ways and consistencies. These accompaniments add protein, fats, dietary fiber and micronutrients and complete the nutrient package that the meal provide. Condiments and spices that are added and the way of preparation give a range of colors, flavors and taste while improving the eating satisfaction of the food. a Hath Maluwa made with seven ingredients, b Sambōla, c Kiri Hodi, d Curried cashew, e Curried immature jackfruit, f Boiled mature jackfruit perianth with scraped coconut, g Curried jackfruit seeds, h Bread fruit Malluma, i Fried bitter melon salad, j Green leaf Malluma, k Traditional Sri Lankan pickle, l Dry sour fish curry (Ambulthiyal)

Back to article page
\