Sri Lanka: Peyton Mueller (Food in Sri Lanka)

February 12, 2024

A plate of five different kinds of food, including a yellow rice, greens, a pinkish scoop of noodles. — Here is one of my favorite breakfasts: (red) rice noodles, coconut sambol, dal, and boiled vegetables.

While we traveled throughout the island of Sri Lanka, the food stayed fairly consistent. Sri Lankans enjoy a variety of staple dishes that swap throughout all meals. Most meals included dal, a delicious lentil curry. As a vegetarian, I really appreciated this staple! Dal is served with rice or rice noodles, but I often chose the rice noodles. I also enjoyed pairing noodles with coconut sambol, a grated coconut mixed with chili powder and other spices. Coconut is a Sri Lankan staple, and it’s incorporated into many of their dishes in milk form. I typically don’t eat many fruits, but Sri Lanka has great fresh fruit. Mango was definitely my favorite, along with their many banana varieties. I really enjoyed the Sri Lankan cuisine, and I especially enjoyed joining the locals by eating with my hands!

The food options in Sri Lanka were much different than what I have experienced at home. My food experience in Sri Lanka included much less processed food, and of course less dairy than I eat in Wisconsin! This experience has helped me understand that having diverse food options is a privilege. Food systems operate differently across the world, which is an important aspect of global health that I am excited to explore deeper.

Peyton smiles and sits on a rock surrounded by a field of small, white wildflowers and tall grass.

Peyton Mueller

Hometown: Portage, Wisconsin

Major: Life Sciences Communication & Community and Environmental Sociology

Program: UW Global Health Community Health & Asset-Based Community Development in Sri Lanka

I chose this program because working with the non-profit organization, Sarvodaya, sounds appealing and interesting. I am hoping this program will help me decide the specific avenue of public health I want to pursue.