Delmege

Delmege is a Sri Lankan name, and the line we carry is its soya meat, sold in a plain version and a run of flavours drawn from the island's cooking. The chunks are made from textured soya protein, dried so they keep in the cupboard and swell into a firm, meaty bite when soaked.

The whole Delmege range on our shelves sits in flavoured soya meat, within the soya category of our dals and pulses department. Flavours include Jaffna curry, a hotter, darker style from the north; curry; chicken; roast chicken; prawn; cuttlefish; and vegetable, with plain soya meat for cooks who want to season from scratch.

Jaffna curry soya meat suits Tamil households who like a fiery, roasted spice flavour with plenty of black pepper, and pairs well with string hoppers and pittu. The cuttlefish and prawn flavours give a seafood taste without the fish, which makes them popular on meat free days and during temple fasting periods. Chicken and roast chicken are milder and go into fried rice, noodles and pasta. Plain soya meat is the most flexible of all: fry it with onion and dried chilli for a devilled dish, or cook it into a coconut milk curry with potatoes.

Soak the chunks in boiling water for several minutes, drain, then squeeze them firmly so they can absorb the gravy. Cutting larger pieces in half after soaking helps the spice get in. Keep unopened packs in a dry cupboard and use opened ones within a few weeks. To compare Delmege with another well known Sri Lankan brand, browse the CBL range or our plain soya chunks.