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Spice Spoons shopping at the market

  • Writer: Badger
    Badger
  • Aug 16, 2018
  • 2 min read

Updated: Sep 21, 2018


For the Spice Spoons cooking class, it started out at 8am with shopping at the local fish and produce markets with the chef. We hopped in a tuk tuk in front of the hotel to head into town.

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Soon enough we arrived at the Tangalle fish market.

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It was great to see the hustle and bustle going on.

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It's amazing to see the different sanitary standards compared to what we are used to.

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Even dogs getting in on the action.

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Yellow and blue fin tuna.

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Squid as well.

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Chef buying some calamari for us to cook up.

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Chef explained more about which ships fish daily and which will go out to deep sea for weeks at a time.

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Seeing the smaller boats on shore.

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After we finished our fish shopping, it was time to head to the produce markets.

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The first market we checked out quickly on our way to the bigger market.

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Avocados, definitely different breed than the ones we have in CA.

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A big tennant of Sri Lankan cuisine is using ceramics to cook in, several vendors.

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The bigger market was awesome to see all the vendors selling their goods.

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Really fresh produce.

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And some stuff that I didn't totally recognize like the long beans.

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Chef buying different bits of produce for us to cook with later.

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Dried fish, cinnamon and other spices.

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Different types of dried fish used to add umami to dishes.

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In the middle was a really interesting vegetable that I didn't get the name of, but we ended up cooking with. Eating it raw is super bitter, but if lightly fried, it's crunchy, fresh and with only a slight bitter after-taste.

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I loved how weighing things is super old school.

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Fresh coconuts being husked.

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Then back to the hotel where chef had his team prepare the ingredients and I killed a couple hours before the actual cooking class. Check out the cooking class part here.

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