Sri Lankan Gastronomy Stamps


Before you get your hopes up, there aren’t any. Yet. Hopefully this impassioned plea will fall upon the ears of the Philatelic Bureau and they will soon see the light.

I love food. Having lived in Sri Lanka my whole life, I have a special fondness for Sri Lankan cuisine. The spicier the better. Admittedly, I rarely cook to recipe and am often seen trying to put my favourite local ingredients like green chillie and coconut into EVERY POSSIBLE DISH and completely buggering it so no one except me can eat it but hey, its the thought that counts right? You should be grateful that I offered you any food in the first place.

Any stamp issue about Sri Lankan gastronomy should in my opinion feature the three signature dishes below. You might notice that they all include coconut. I make no apologies for that.

Pol Sambol (pol = coconut)

Pol Sambol

Pol Sambol

It’s annoying how Sri Lanka is known over the world for so many stupid things: cricket, elephants, beaches, gem stones – I hate all of them. But Pol Sambol is another matter entirely. I prefer my sambol wet (yes I went there) and fresh coconut with lots of lime results in a nice juicy concoction. It may technically be a “condiment” but I eat this shit plain and you can too! The existence of Pol Sambol even makes me feel vaguely proud to be a Sri Lankan.

Go here for a stampwench approved recipe (I often add tomatoes and garlic as well).

Gotukola Mallung (gotukola = type of leafy green, mallung = mix up)

Gotukola Mallung

Gotukola Mallung

Almost any two bit eatery in this damn country can whip you up a western style “salad” – usually with wilty lettuce. What I don’t understand is why they can’t just serve a good kola mallung instead. All you need is a nice leafy green (gotukola is my favourite) with some onion and coconut. Add green chillie for heat. Easy ingredients and healthy too. I eat mini mountains of this stuff and it certainly deserves its own stamp.

Go here for a stampwench approved recipe (tomato also goes great in this).

Black Pork Curry


Black Pork Curry

Pork is my favourite food group. And the way they make and eat it down Negombo way is a stellar example of piggery.

This curry, says chef, is quite unique for it involves coconut – an ingredient not usually found in Sri Lankan meat curries. However, instead of the coconut milk, which would add oiliness to an already rich dish, he uses a handful of grated coconut flesh, which with rice and spices is roasted, ground and added to bring out the flavour and givethickness to the gravy. It is this roasted mix that gives this pork curry its characteristic colour.

The pork used here in Negombo, says Chef Jagath, is also quite unique for the pork here is from a leaner, smaller, black animal called the village pig (gam oora), which is different from the fatter, larger, pink Chinese pig (cheena oora) that are found elsewhere. This pork contains a thinner fat layer, but the meat is not harder. In any case, he says, in Negombo, a pork dish is always accompanied with a pineapple dish – generally in the form of a good and spicy salad. The acidity in the pineapple cuts away the fattiness of the pork and helps with digestion. Another accompaniment of the pork is toddy. (via The Nation)

Unfortunately, I wasn’t able to find an authentic recipe for this. If you know of one, give us a holler!

Do you know of any other Sri Lankan dishes which deserve their own stamps?

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