An Offering

From Tangalle, we spent a day driving north into the hills of Kandy and the next three preparing for the bana (sermon) and the dhane (meal offering) we were here to give on the one year anniversary of Thaththa’s death.

When I try to put them into words I find that last year’s ceremonies are in my mind as images. But then people and places always are.

Last year, Z and I arrived in Sri Lanka only hours before Thaththa passed. There was grief. There was tiredness, acute and chronic, mixed like a bad dream with the energy of pain. There was jet lag and lack of sleep. There were people I had never seen before moving the furniture out of the living room.  I had no one to ask.  I do not speak the language and Z’s family had not been religious. Neither he nor Amma had experienced this before either.

Thaththa died in the afternoon. In the evening a monk arrived. Z bowed to him. In my head, I have an image of Z, his head at the monk’s feet, orange robes and orange tiles on the floor.  The monk chanted. I have an image of the living room cleared out, except a small table and the seat the monk is sitting in. On the table, there is a statue of the Buddha, a bowl of flowers, a glass of water and a clock.

For the dhane, the next morning, I have images of a full, full kitchen, and of fog, and of Ravindra, who was Thaththa’s caregiver, cutting pieces of banana frond into circles to cover the plates. He looked up at me and explained: “We offer the foods Sir liked to eat.” Ravindra always called Thaththa Sir. I remember thinking, Thaththa liked to eat everything.

I went back into the kitchen.  Rani, who has been part of the family longer than I have, was cooking. Pots and pans were stacked on every surface: Kiribath, and rice and stringhoppers (steamed rice noodle nests), steaming; smoky sour polos (jackfruit curry), coconut sambol, plates and dishes I didn’t recognize, can’t remember.  Besides those, fruit plates and sweets plates for each monk, who, when they arrived, sat along the perimeter of the room, in their orange robes, eating in the begging bowls they brought with them.

I could not explain what was happening, or what the monk said, but I had these images.

This time, I asked Amma if it was okay to take pictures of monks.

“I don’t know,” she said, but I can ask them.

*

We talked about the menu during the car ride. “I made marshmallows for the sweets plate,” Amma said, “Mahamma said she’s bringing bibikkan, and Kumari will probably send potato sweets.

Bibikkan is one of my favorites. Mahamma brought bibikkan for me and Z the first time I met her.  She took Z by the hand and gave him a heavy loaf all wrapped up in layers of newspaper, like she’s done every time I’ve seen her since then. I asked her the ingredients, but I could not understand her accent. Or, as Z likes to point out, she could not understand mine.

When Mahamma arrived for the bana I asked her for the recipe again. “Coconut water, golden syrup, cashew nuts, candied pumpkin, semolina, rosewater…,” she said, folding down fingers as she counted of the ingredients.

On our last visit to her house we caught a man delivering the cakes, the pans still warm. I’d forgotten this until I asked her how long to bake the batter. She shrugged. “I don’t know. My oven is not large. The baker always does it.”

As we left Mahamma’s, the time the baker delivered the cakes, white streamers crisscrossed over her alley.

“Look, a wedding.”

Z shook his head. “No, baby, white is for funerals.”

I finished writing down the recipe and asked Mahamma if I could take her picture. She smiled, but turned her head away.

By six that evening the living room was empty except for the monk’s chair, Z was on his way to the temple, Mahamma was in the kitchen, and Amma had changed into white.

I was sitting in our room, filled with the living room furniture, watching the sun go down. The sky was orange. Geckos chirped. Voices were starting to echo in the empty room downstairs. I tried to take a few pictures, but the light was low.

*

After the sermon, Z said to me, “I had a nice talk with the monk in the car on the ride home. He wanted to know if you spoke Sinhala.”

Z continued. “He said at first he thought you did, but then he wasn’t sure. I told him you didn’t. He said he would have translated for you if he’d known.”

It seemed funny, the idea of chatting with monk. “What else did you talk about?”

“We just talked. About politics, about the new road.” Z thought for a minute. “Because I don’t know the customs there isn’t that formality.”

“And he’s not offended?” I asked.

“No,” Z said, slowly, as he closed our bedroom door, “I think he likes it.”

Z and I folded our white clothes over the back of the stacked up living room chairs, slept, got up, and put them on again. By five thirty the next morning Z was on his way to get the monks for the dhane and I was taking pictures of Rani making cashew curry in the kitchen. Mahamma began to portion out the bibikkan. Someone rolled out a mat in the middle of the living room floor. I thought of Ravindra and took pictures.

The phone rang. Amma answered it. “They are leaving the temple now.”

*

The house is laid out it two parts, the living room and kitchen on one side, the bedrooms on the other. The formal front door is in the middle. Except for the dhane last year, I have never seen it used.

Amma stood at the door to the living room. I was just coming down the hall from the bedroom. The head monk was right outside the front door.

“Do you have your camera?” Amma whispered loudly.

I was trying to get it on when the head monk walked down the stairs, and then turned towards me. He held out a book. “This is for you,” he said, gently.

He handed it to me and then walked into the living room. Seven monks followed him. Z bowed to the floor.  They sat in their orange robes and ate from their begging bowls. And somehow I didn’t want to take any pictures.

Lata’s Curd

The first meal I had in Sri Lanka was curd and pani. Sri Lankan ‘curd’ is like Greek yogurt or clotted cream: rich creamy buffalo milk, boiled and set in a clay pot, the cream settled atop it like a blanket. This was drizzled with pani, or palm syrup, boiled down and smokey, the flavor part maple, part molasses. Z and I were sitting around his parents table, our eyes bleary with travel. “One day I’ll have to take you to the south,” Z said, “where the best curd is made.” I nodded and had another serving.

As we drove north from Tangalle we began to see paddy fields, buffaloes and their birds, and then curd shops along the road.  We stopped at several. Our favorite was Lata’s Curds.

Lata rinsed three bowls and three spoons in a basin, set the curd and pani on the table in front of us, and began to serve generous portions.

More pani? More curd? When we had eaten all we could Lata wrapped up a pot of curd to go.

Click here to see the whole album.

No Sugar

We stayed two nights at Kurumba House, in Tangalle, being cooked and cared for by Rupa and Tekla, who arrived from the beach in the morning to make breakfast and left in the evening the same way. A handful of others walked and rode their motorbike on the wide smooth sand.

Amma asked Rupa and Tekla about the Tsunami. “Madam,” they said, and then continued in Singhalese.

Z turned to me when they are done. “They said that some people got out, but because of the lagoon, the water came from two directions, and most didn’t make it. Now, they say, there are drills every few months.”

This whole coast was struck by the 2004 Indian Ocean Tsunami and the architecture of the place shows it. Solid cool concrete, floor and walls, bed frame and closets, night stand and wash basin. Beautiful, but more than that, functional.  If there was a flood, nothing would float away save the mattress.

Rupa and Tekla cleared the lunch plates and began to plan dinner. “Rice and curry?” Rupa asked. Tekla said a few words I couldn’t follow. Amma nodded. Then I caught the word miris. Chili.

“I can handle the spice,” I said, quickly, guessing. They all smiled.

The few Sinhalese words I know fall into two categories: food and creepy crawlies. Kimbulabunnis: sweet croissant like rolls. Miris: chili. The: tea. Seeni: sugar. Garandia: snake. Huna: gecko. Meru: flying termites that flock to the light.

When Thaththa wouldn’t eat, at the end of his illness, I learned epah, the word for no.

Tea, Madam?” Rupa asked.

Amma nodded. “Beth?”

“Yes,” I said, then added, “Seeni epah.”

Rupa smiled, “Yes Madam, no sugar.”

As it fell dark the geckos began to chirp. This is sometimes the loudest sound in all of Sri Lanka.

Amma scratched a bite on her arm. “There are so many huna. They are always falling on people.”

I looked behind me. I could easily spot five of the pale bodies on the wall. When I was a kid geckos were the stuff of nightmares. In Sri Lanka, where there is little difference between indoors and outdoors, they are just part of life.

One of the bodies wriggled a bit.

“Did you know there is an almanac for huna? “You look up where the huna falls on you and it tells you your fortune.”

I put down my book as Rupa set pumpkin, loofa, eggplant, fish, and prawn curries on the table.

“Did they fall on you?” I asked Amma.

“What, the huna?”

She got up and went to the table, almost laughing. “Many times.”

Kurumba House. Wonderful. I hope to stay there again. Comfortable, relaxed, delicious.

Fishermen in Tangalle

When we arrived at Tangalle it was Poya, the monthly Buddhist holiday on the full moon.  In Kandy, Poya means meat is not sold at the supermarkets and that young children wear their white Sunday outfits to temple, where I see them walking, holding hands, up the hill to our house. In Tangalle, Poya means all the fishing boats are pulled up on the beach.


The next morning Amma and I went out to meet the fishermen.  We arrived just as they pulled in the nets.

Click to see the full album.

Heading South

From Colombo we headed south along the coast.  Z drove. I sat next to him. Amma was in the back seat. As we approached Moratuwa, where Amma grew up, the regular traffic of three-wheelers, women under umbrellas, school children, motorcycles carrying families of four, sedans, lorries, and timber trucks with men balanced on top, bicycles, cows, dogs, tricycle lottery ticket vendors and old men in sarongs driving bullock carts, grew to include gangs of fishermen holding their net on their shoulders, in one long quarter-mile train, the net dipping between them like the icing on the edge of a cake.

To our right was a row of huts and shacks, a crucifix three times as tall as them, more nets, a railroad track, and the long flat blue Indian Ocean.

We passed a row of small fish laid out to dry on the side of the road. The sun shone off of them like mirrors. “Did you hear what Lalitha said about the miris maalu and the onions?” Zilla asked.

I shook my head.

“She said if you don’t put onions then the chills are enough to preserve the fish several days without refrigeration.”

“Long years ago my grandmother used to make a dry kind of miris maalu with sprats and send it to us in the mail,” Amma said.

“How long did it take to get to you?”

“Oh, a day or two. Early on, before the postal service was good, maybe three. We used to take them when we went on pilgrimages this way to Kataragama. We’d build a little fire at night and boil rice and eat them together. It was quite exciting.”

“And it didn’t spoil?” I asked.

“No,” Amma replied.  “They do all sorts of things to keep the fish here. They also make a terrible sauce in this area with the heads and guts. It’s fermented like.”

“Did your mother make that when you were a girl?”

“No, no, the fish vendor would come round with his basket of fish and then if Amma decided to buy she came out with the pot and he would clean the fish and put it right in.  When that man cleaned the fish he just scraped the guts right onto the ground.”

“It must have smelled terrible.”

“Oh, no,” Amma said. “Invariably a cat appeared out of nowhere and the mess was just gone.”

As she says this it is easier to imagine her as a girl of 6 or 7 rather than 67.