Text by Maggie, pics by Dave.
Dec. 8
Ranjith and Sanjeevani run the Ranjith Guest House, where we have been the only clients for two days. Sanjeevani offers cooking lessons, so I (Maggie) just had to partake. Sanjee and I cooked for three hours, and turned out a rather nice Sri Lankan feast from her very simple kitchen.
The most interesting thing I learned was that after scraping the fresh coconut meat from the shell, water is added and the mixture kneaded and the milk squeezed out. This process is done twice, to get "first milk" and "second milk". The pulp is then fed to the birds!
Dec. 8
Ranjith and Sanjeevani run the Ranjith Guest House, where we have been the only clients for two days. Sanjeevani offers cooking lessons, so I (Maggie) just had to partake. Sanjee and I cooked for three hours, and turned out a rather nice Sri Lankan feast from her very simple kitchen.
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| Pounding spices |
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| Spicing the curry |
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| Is it cooked yet? |
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| Fresh raw ingredients. Lots of onions, garlic, curry leaves, chilies, and cinnamon. |
The most interesting thing I learned was that after scraping the fresh coconut meat from the shell, water is added and the mixture kneaded and the milk squeezed out. This process is done twice, to get "first milk" and "second milk". The pulp is then fed to the birds!
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| Coconut meat scraped from the shell. |
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| The feast: local brown rice, fish curry, pumpkin curry, sweet potato curry, dahl, and papadums. |
Looks delicious! What did you use to scrape the coconut?
ReplyDeleteCassandra