Canada is a country of immigrants, and thus enjoy the food diversity of its immigrant population. One such country is Sri Lanka, which has long been renowned for its spices.
Since ancient times, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Sri Lanka’s cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a “main curry” of fish, chicken, pork or mutton (typically goat), as well as several other curries made with vegetables, lentils and even fruit curries.
The photo here features Sri Lankan Hopper by Kanthi Randeni. Our gluten sensitive readers will be happy to know that Hopper is gluten free, as it is mainly made with rice flour and coconut. Hopper is a food native to Sri Lanka, served mainly for breakfast or dinner and often accompanied by lunu miris, a mix of red onions and spices. There are many types of hoppers including egg hoppers, milk hoppers, string hoppers, and some other sweeter varieties.
For those who would like to try out Hopper, check out Kanthi Randeni’s recipe book called “Fusion Cuisine” which is available from Amazon. ”Fusion Cuisine” features recipes that Kanthi developed over the past 25 years. Kanthi is a vegetarian, so the book is a collection of vegetarian recipes. She uses a great variety of vegetables, herbs, sea foods and exotic fruits in her own unique creations. Texture, flavor and color are the dominant features of her presentations. Additionally, the health benefits of each ingredient used in these recipes has been alphabetically presented, with color photo and benefits described and backed up with references. This book will appeal to working couples because all these recipes can be prepared in advance allowing their preparation on weekends for the week ahead. The dishes can be frozen and reheated without losing flavor or texture.