For centuries, Sri Lankans have been consuming Herbal Soup (also known as leaf porridge or Kolakenda in Sinhalese) which is made using indigenous leaves, local rice and water. Coconut is also added sometimes. Some of the indigenous leaves used to make this porridge are Gotu Kola (Centella asiatica), sessile joyweed (Alternanthera sessilis), known as mukunuwenna in Sri Lanka, or Haathawariya (Asparagus recemosus). However, any type of edible, dark green leaves can be used.
Other types of plants used: Welpenela [Cardiospermum Halicacabum (Sapindaceae)], Aubergene (Elabatu), Polpala (Aerva lanata), Avacado
Dark green leaves provide fibre, calcium, vitamin K, iron and even folic acid. Many Sri Lankans prefer to eat leaf porridge on an empty stomach at breakfast.
Health benefits of leaf porridge:
- Treats fatigue, constipation, high blood pressure
- Enhances digestive functions
- Reduces cholesterol
- Prevents cancer and heart diseases.
- Enhances the immune system and helps maintain bones and teeth, as well as reduces inflammation.
Leaf porridge can be made using any number of edible, local dark green leaves.
Here is a simple recipe to follow:
Select the type of leaves you wish to use
Boil rice (you can use about 1-2 cups) and transfer this rich into a large container
Pour fresh coconut milk from scraped coconut or coconut milk from tins into the rice (1 tin)
Add salt to your liking.
Blend the leaves (about two handfuls) and a one cup of water in a food processor or blender.
Add the blended leaf mixture into the container with the rice, salt and coconut milk.
Feel free to add more water or coconut milk according to your preference.
Bring ingredients to a boil for about 5 minutes.
It is recommended to have this porridge every day. Alternating leaves every day is a great way to try different leaf porridges and maintain optimum health.
