Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Peanut Butter Senegalese Style Soup Ingredients

 

Ingredients

2 tablespoons roasted peanut oil
1 large onion, finely sliced
2 garlic cloves, crushed
25g coriander with stems, minced
½ teaspoon chilli or cayenne powder
1 tablespoon curry powder
1 x 400g can tomatoes, chopped
175g unsweetened peanut butter (crunchy or smooth)
Salt to taste

DIRECTIONS:
Heat the oil in a saucepan, then add the onion, garlic and coriander stems.  Give a stir, then cook over high heat for a few minutes to warm the onion.  Lower the heat and cook until the onion has softened, about 10 – 12 minutes.  Stir in the cayenne and curry powder.

Add the tomatoes, including all their juice and a pint of water.  Stir well and bring to a boil.  Drop in the peanut butter and simmer until the onions are soft and the peanut butter has dissolved, about 15 minutes.  Season the soup with salt and serve.  Adapted from Vegetable Soups from Deborah Madison.
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