I recently took a trip with Peter Kuruvita to the southern part of the island. At one of your stops, we demonstrated how to make a moju. It is a simple recipe and belongs to the family of Sri Lankan achacharus and sambols. A moju is typically Sri Lankan, but the word originated from Malay, "mochua", meaning to pickle or preserve. It is a typical dish made with practically anything —vegetables, fish, meat, or sometimes fruit —and characterised by a spicy, sour, and sweet flav

Taro is commonly found throughout India and is widely used as a staple food. It is one of the earliest crops and made its entry into India before the potato, which is relatively recent. Taro has historical references in the Vedas and early AyurVedic writings. It is a very easy crop to grow, both in the lower wetlands and on higher altitudes, making it a very hardy and versatile crop. Every culture in India utilises this vegetable in its root form, and some even incorporate th

In July of this year, I took a trip to Angola, one of the least touristy destinations in the world. This was a superb cultural and culinary trip organised by Roads & Kingdoms , and hosted by the fabulous food writer, historian, and cultural guru who was our guide for the week. On my first night, we went out to a local restaurant,  Churrascaria Nandinhos, renowned for its BBQ'ed chicken. I have lived in the US, and BBQ'ed chicken in the Virginia belt was what I considered th