The Diplomatic Society

 
  • Increase font size
  • Default font size
  • Decrease font size

Cooking Sri Lankan cuisine

7 November 2017

On 27 October Champa Weerasekara, spouse of the Sri Lankan High Commissioner in Pretoria hosted a cooking demonstration and luncheon at her official residence. Members of the International Diplomatic Spouses Association (IDSA) attended the event.

Guests were welcomed by Mrs Weerasekara donned in traditional African dress and by Ms Paula Nkwana, Sri Lankan High Commission, who was wearing a traditional Sri Lankan sari.

Mrs Weerasekara demonstrated the making of 'pol roti', a very Sri Lankan dish. This is coconut roti which is a meal in itself with a pat of butter. The hostess explained that it is mainly eaten for breakfast but can also be eaten for dinner. One can therefore enjoy it as is or add jam for sweetness or add chopped onion and chili to the dough if you want your roti to be spicy.

 

 

 

 

 

 

 

Guests were also shown how to make string hoppers which are made from a dough of rice flour. Typically red rice flour is used which gives the string hoppers a beautiful red colour. Guests were given the opportunity to press out circlets from a string mould onto little wicker mats. These were then steamed and the light and lacy string hoppers were served for lunch together with pol roti and an array of delicious Sri Lankan curries and accompaniments.

 

IDSA held their Annual General Meeting in the middle of October where a new board was elected. Monde Mwamba of Zambia is the new president and Davorka Prelog of Croatia is the new vice president.

At this meeting the members bode farewell to Champa Weerasekara who will be leaving South Africa in early January 2018.

 

The recipe for Pol Roti

Ingredients
2 cups grated fresh coconut
2.5 cups flour (wheat or atta flour)
1 cup water
1 tsp salt
Butter (optional)
Butter or oil for frying

Method
1. Add salt to coconut. Mix flour in gradually adding water
2. Form into balls
3.Flatten the ball into the shape of a roti
4. Place into a flat pan with some butter or oil. Cook until both sides become a light brown colour.
5. Serve hot

By Anisha Pemjee

 

 


 
 
 
 
 
 
 
 
_________________________________________________

January 2018

 
 
_________________________________________________

Translater


 
 

 
 
 
 

 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Modest Prosperity 12 December 2017 A book review by K Bhana A seminar was hosted by the Human Sciences Research Council (HSRC) and the Embassy of the PRC in South Africa to launch the second... <|> 54th Jamhuri Day Celebrations 15 December 2017 HE Jean N. Kamau, High Commissioner of Kenya to South Africa, hosted the 54th Jamhuri day Celebrations in Pretoria on 7 December 2017. The... <|> SA eyes World Science Forum 14 December 2017 South Africa has thrown its hat into the ring to host the World Science Forum in 2021. Initially held only in Hungary, central Europe, this biennial... <|>   Media and Advertising 14 February 2018 We took a peep into the future of advertising this February when RTAd Ltd, part of Iocono Holdings from London, became Global Media Innovator, GMI... <|> 26th Independence Anniversary of Kazakhstan 15 December 2017 21 journalists from 15 countries were invited for an eight day whirlwind tour of three major cities of Kazakhstan, in the heart of... <|> Easing travel regulations between South Africa and Kenya 3 May 2016 South Africa and Kenya have announced measures that will make travelling between the two countries easier. South African Home... <|> <|> SA Agulhas II sets sail for the 57th Antarctica expedition 15 December 2017 Not long after the SA Agulhas II set off on the International Indian Ocean Expedition, the vessel has once again left the... <|> <|> Finland at 100 15 December 2017 Ambassador Kari Alanko of Finland hosted a reception to celebrate Finland's 100th birthday. Photo: Ambassador Alanko (bottom right) pictured with embassy staff ant... <|>
© copyright 2011-2017| The Diplomatic Society| All Rights Reserved.