Lamprais: A Dutch Legacy – One of Sri Lanka’s Favourites

The Dutch colonizers left behind many treasures when they left our shores, and the tastiest among them is perhaps a packet of rice that some people like to call a piece of heaven. The traditional meal is said to have been brought down to Ceylon from Indonesia back in the 17^th Century. 

Lamprais (not Lumprais or Lump Rice!) is actually a word that derives from the Dutch word “Lomprijst” which translates to a “Packet of Lumped Rice”. But what really makes it different to a regular packet of rice and curry.  

Over the years the original recipe has evolved to many variants, but there really is nothing quite like the original. The original Dutch Burgher recipe must include Suduru Samba Rice cooked in a Specil Meat Stock, a Mixed Meat Curry, Seeni Sambol, Brinjal Pahi, Dry Ash Plantain Curry, Blachan Sambol (Dry Shrimp Sambol), and Frikkadels. The food is wrapped in a Banana Leaf and then steamed to perfection for added flavour. The traditional Lamprais is such a heavy meal that it is supposed to be a palm-sized parcel only, and not the usual giant rice n curry that heavy eaters are used to. 

Lamprais has found its way to many nations through Sri Lankans who have migrated, but the good ol’ recipes have also been passed down through the generations. Much like the recipe that is followed by Charmalene Perera who brings to life her grandmother’s secret recipe among other treats like traditional Christmas Cake and Christmas Pudding, Cashew Toffees and more. 

Many people also prefer to take Lamprais with them when they travel overseas because of its shelf-life. Frozen Lamprais packs are shipped around the world, and once steamed the flavours remain intact. It is indeed a great way to take a small piece of Sri Lanka no matter where you go in the world.  

Photo Credit and Information: Charmalene Perera