At the heart of every cuisine lies a starch or starches. In many cases, the leading contender is obvious, as in Italian (pasta), Nigerian (pounded white yam), Thai (rice), Mexican (tortillas), and Irish (potatoes). But in some cuisines a lead actor isn't always apparent, and the underlying starches constitute an ensemble cast. One of those is Sri Lankan. Hanging like a teardrop below the Indian mainland, the island once known as Ceylon lies along trade routes that have connected East and West since ancient times. It was colonized in turn by the Portuguese, Dutch, and English before achieving independence in 1948. While the predominant religion is Buddhism, there are sizable Hindu, Muslim, and Christian populations. Clearly, the island enjoys one hell of a lot of culinary influences.
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