Research Articles
Identification of traditional Food Recipe of Sri Lanka
Authors:
R. Abeywardhana ,
Post Graduate Institute of Agriculture, University of Peradeniya, LK
A.N.F. Perera
Wayamba University of Sri Lanka, Kuliyapitiya, LK
Abstract
Traditional food items are, made from locally available resources and culturally accepted. A study was conducted to identify traditional food recipes and their characteristics. Two hundred different traditional food recipes were identified by using a questionnaire. 139 different plant species and 7 animal species were used to prepare these recipes. Leaves (45%) and fruits (26%) were the commonly used plant parts in the recipes. Knowledge about 87% of the recipes had been obtained from relatives of the present and past generations. Out of 200 traditional food recipes 76 (35%) and 56 (28%) recipes belong to curries and "mallum" respectively. Highest percentage (56%) of traditional food recipes were consumed the same day. Special local preparations such as " Kurukkal", “Hathmaluwa", “Kayan hodda", "Panie gruel", "Kiri gruel" and "Thambum curry" were also identified as recipes, prepared for special cultural events, diseases, preservation and special persons- Recommended. Cost of a traditional meal to suite Dietary Allowances (RDA) energy, protein, Ca and P was Rs.87.23, Rs.16.63, Rs.109.25 and Rs.28.53, whereas for modern meal it was Rs.109.58, Rs-103.24, and Rs.101.88 Rs.54.58 per person respectively. The popularization of traditional food ensures a low cost balance diet with the supply of additional nutrients lo humans.
AGRIEAST 2009 (8) p.1-10
How to Cite:
Abeywardhana, R. and Perera, A.N.F., 2016. Identification of traditional Food Recipe of Sri Lanka. AGRIEAST: Journal of Agricultural Sciences, 8, pp.1–10. DOI: http://doi.org/10.4038/agrieast.v8i0.6
Published on
02 Jan 2016.
Peer Reviewed
Downloads