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In Sri Lanka, rice is more than a sustaining staple. It is an undeniable main character in its history and identity.
My mother is a good cook.
My father is just slightly better. That’s how my younger sister would always describe my parents’ food. She’s right. My mother cooked delicious curries. But my father cooked the food we hold dear.
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end of listMy father grew up in Nabiriththawewa, a small village in Kurunegala, about 120km (75 miles) from Colombo.
Unlike his two older brothers who were more interested in going out with their friends, my father accompanied my grandfather to every village wedding. From what I could gather, my grandfather was the chef at every function in the village. He had cooked to feed hundreds.
“I followed him like a thread follows the needle. That’s how I learned to cook,” my father would say.
Although I wish I had met him, I never saw my grandfather, he was already a distant memory when I came to this world.
A paddy field by the road in a small village in Wellawaya, 282km from Colombo [Nathan Mahendra/Al Jazeera]When I was eight years old, my family lived in a small house by the rice fields in my father’s village. My father worked a tedious office job, commuting for hours on a passenger train every day.
But when he was home, he would spend time doing two things: gardening and cooking.
My father lived a frugal life so he could build a secure future for his two daughters.
He was also a frugal cook, making use of every ingredient so nothing in his kitchen ended up in the waste pit. He mastered the art of delicious snacks, like bath aggala, a Sri Lankan sweet he makes using coconut and leftover rice and that marked our teatime ritual growing up. In Sinhala, aggala are sweet ball-shaped snacks and bath is cooked rice.
Article source: https://article-realm.com/article/Computers/28907-Rice-morning-noon-and-night-in-Sri-Lanka.html
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