Sri Lanka The Cookbook – Review, Recipe and Giveaway
August 15, 2017 by Jenny
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The Sri Lankan Civil War
raged for over a decade due to ethnic tensions between the Buddhist
Sinhalese majority and the Hindu Tamil minority. An estimated
80,000 to 100,000 citizens lost their lives and hundreds of
thousands of civilians were displaced. But in the pages of Sri
Lanka: The Cookbook, husband and wife team, Prakash Sivanathan
(who is Tamil) and Niranjala Ellawala’s (who is Sinhalese) love for
their homeland cuisine and each other comes together with the
melding of recipes from both ethnic groups coming to the table as
one.
This beautiful book shares a collection of authentic and vibrant
recipes including feather-light hoppers (rice pancakes), fiery
sambols (relishes), curries and unique ‘vada’ (fried snacks). 100
recipe celebrate the island’s wonderful ingredients, from okra and
jackfruit to coconut and chillies, and explore its culture through
original travel photography of the country, its kitchens and its
people.
As you know, I am an avid fan of cookbooks that share more than
the recipes of an area – I love to study the photographs of the
people, markets and landscapes to soak in that region’s unqiueness.
The terra cotta pots that line a galvanized metal store front or
the the shoulder-high stacks of bananas in a marketplace all
provide me a glimpse into the scenery of Sri Lanka.
The couple, who moved to London in the seventies, use to own a
restaurant and would fight over who will do the cooking both there
and at home. They find it is easier to take turns in the kitchen to
avoid tensions finding a way to balance their slighly
different styles of cooking.
The recipes in Sri Lanka: The Cookbook are approachable but
some have a long list of spices and ingredients such as the chicken
biryani. I have made the Spicy Baked Chicken which was super easy
to throw together and full of flavor. As always, you can browse the
index here at Eat Your Books to see the recipes
that are available in this title.
Special thanks to Frances Lincoln for sharing the Devilled Prawn
recipe with our members today and for offering three copies of this
book in our giveaway below.
ISSO BADUMA Devilled prawns
(shrimp)
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
This is a bar food originally served in drinking
clubs during the era of the British Raj, and it has found its way
into the homes and hearts of Sri Lankans. As a nation, we’re also
fond of devilling squid, cuttlefish, pork, potato…you name it.
Serves 4
- 400g (14oz) raw prawns (shrimp), shell on
- 1 green (bell) pepper
- 1 red (bell) pepper
- 1 medium onion, cut into quarters
- 2 tsp oil
- 2 tbsp ketchup (tomato sauce)
- 1 tbsp medium soya (soy) sauce (not dark)
- 2 tsp chilli powder
- 2 tsp sesame oil
The publisher is offering three copies of this title to our EYB Members in the US. and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 21, 2017.
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