VISIT DHIFFUSHI
MALDIVESISLANDHOLIDAYS

Coconuts

Coconuts, called ‘Kurumba’ in Dhivehi, are grown on every island in the Maldives and are such a vital part of the culture and cuisine that the coconut palm has been declared the country’s national tree. One of the main ingredients in Maldivian cuisine, the coconut is used in a variety of forms from grated and shaved to a liquid form such as coconut milk, and as oil in dishes that are deep-fried.

 

Coconut is grated with a traditional Maldivian implement known as the ‘Hunigondi’- a long low chair with a serrated steel blade at its end that shreds the coconut into a bowl below the blade. The grated coconut can be used as is, or soaked in water and squeezed to obtain coconut milk (Kaashi Kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes, and also used in a variety of fruit-based beverages and ‘Mocktails.’

 

Fish

It’s not surprising that fish is the star ingredient in the ocean-bound island nation’s cuisine, with tuna being the king. The Maldives is home to a variety of tuna species, namely frigate tuna (Raagondi), little tunny (Latti), skipjack tuna, and yellowfin tuna (Kanneli), which is used in many dishes either dried or fresh. Other popular fish species also used include bigeye scad (Mushimas), Mahi-Mahi (Fiyala), mackerel scad (Rimmas), and Wahoo (Kurumas), which can be eaten boiled or processed.

 

Tuna is prepared cooked, cured, smoked or sundried, while other fish are typically grilled or deep-fried. Processed tuna, also known as Maldive fish, is used as pieces or as shavings and dry-processed, and tuna curries use raw or still-soft processed tuna cut into small sections. Tuna is also used to make snacks or ‘short eats’ known as Bajiya (the local version of the Indian Samosa), Kulhi Bōkiba, Fatafolhi, Kavaabu, Gulha, and Masroshi. Mas Huni is a traditional Maldivian breakfast item made from dry processed tuna mixed with coconut, onions, and chilli. Another vital ingredient in Maldivian cuisine is the tuna-based thick brown paste known as Rihaakuru.

 

Starches

Starches are a staple in Maldivian cuisine and are used in a variety of forms, including tubers such as cassava (Dandialuvi), sweet potato (Kattala), and taro (Ala); fruits like breadfruit (Bambukeyo) or Screwpine (Kashikeyo); and rice, which is ground into flour or eaten boiled. Tubers and breadfruit are also eaten boiled, while the Screwpine fruit is mostly eaten raw after having been cut into thin slices.

 

Curries

Curries are one of the most popular dishes in Maldivian cuisine and vary from fish and chicken curries to vegetable curries, rich with spices and exotic flavours. Top of the curry dishes is Mas Riha, which is made with diced fresh tuna, coconut, peppers, and plenty of fresh chillies, while a chicken curry known as Kukulhu Riha is also a favourite filled with a different mixture of spices.

 

Vegetable curries are also on the menu and include delicious non-meat ingredients such as eggplant (Bashi), pumpkin (Barabō), Tora, Chichanda, and Muranga, as well as unripe green banana, coconut milk and a curry paste blended with onions, herbs, spices and chilli peppers. Curries are usually eaten with steamed rice or with Roshi or Chapati (unleavened flatbread).

 

Maldivian Specialities

Maldivian cuisine also features a variety of delectable speciality dishes, prepared with fresh fish, chicken and meat, and fresh local fruits and vegetables.

 

Mas Huni is a famous tuna salad with coconut that is traditionally eaten for breakfast with Chapati bread. The fresh, spicy dish is made with tuna, coconut, chilli, and onion, blended, seasoned and served with Chapati bread.

 

Garudhiya (Maldivian fish soup) is a favourite dish eaten by Maldivian's almost every day. Served hot with rice, lime and plenty of chillies, the soup is packed with fresh raw tuna and chopped chilli, with a dash of lime.

 

Kulhi Boakiba or fish cakes have been eaten by Maldivian's for thousands of years, particularly on special occasions like festivals and feasts. Prepared with smoked tuna, grated coconut, chopped chilli peppers, ginger and rice, the fish cake is also eaten as a short-eat during evening tea.

 

Handulu Bondibai (sweetened sticky rice) is a unique dessert made for extra special occasions like the birth of a child. Eaten with ‘Kulhimas’ or ‘Bondibai’ (breadfruit, sago or rice parcels), this sweetened sticky rice dish is distributed to all households in the islands.

 

Other special Maldivian dishes include:

Banbukeylu harissa – a curry of steamed breadfruit, chilli, onion, and coconut.

Bis Keemiyaa – a pastry filled with tuna and hard-boiled egg.

Hedhikaa – traditional snacks, or ‘short eats,’ such as Samosa, sold by small cafés.

Garudhiya – a fish broth prepared using chillies, onion and lemon juice.

Rihaakuru – a brown paste made from concentrated fish stock.

Mas Huni – mashed tuna mixed with coconut, chilli, and onion and served for breakfast with Roshi (Chapati).

Roshi (Chapati) –unleavened flatbread.

Thelui Mas – spicy fried fish such as grouper, swordfish, jobfish or octopus.

Kavaabu – deep-fried snacks made from rice, tuna, coconut, lentils, and spices.

Kavaabu – deep-fried banana snacks

Dhon Riha – tuna curry with coconut, mango, cinnamon, and ginger.

Dhonkeyo Kajuru – a fried banana cake flavoured with rose water or vanilla.

Sai – a Maldivian tea.

Raa – a toddy tapped from palm trees, sometimes left to ferment and thus slightly alcoholic – the closest any Maldivian gets to alcohol.

 

Street Food

The small, motorcycle-packed lanes of Malé are lined with tiny roadside eateries and bustling markets that serve a variety of mouth watering street food and local delicacies such as Bajiya – a sweet pastry stuffed with fish, coconut and onions; Kulhi Borkibaa – spicy fish cakes; Gulha – sweet pastry balls filled with smoked fish; Theluli Mas – fried fish with chilli and garlic; and Kavaabu – deep-fried snacks made from rice, tuna, coconut, lentils and spices.