MALDIVIAN CUISINE

Traditional Maldivian cuisine is based on three main items and their derivatives: coconuts, fish and starches.

1/ COCONUT (Kurumba)

The coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes that are deep-fried. The hunigondi is the traditional Maldivian implement used to grate the coconut. It is a long low chair with a serrated steel blade at its end. Grated coconut is used in dishes such as mas huni.

The grated coconut may be alternatively soaked in water and squeezed in order to obtain coconut milk (kaashi kiru). Coconut milk is an essential ingredient in many Maldivian curries and other dishes.

Maldives-Noix-de-cocos-copie-1Maldivian coconuts and traditional tool (hunigondi) to grate the coconut

OLYMPUS DIGITAL CAMERAGrated coconut kernel and coconut milk

2/ FISH (Mas)

The favourite fish is skipjack tuna, either dried or fresh. Other similar fish species that are part of the average Maldivian diet are little tunny (latti), yellowfin tuna (kanneli), frigate tuna (raagondi), bigeye scad (mushimas), wahoo (kurumas), Mahi-mahi (fiyala) and Mackerel scad (rimmas). These can be eaten boiled or processed.

garudhuyagarudhuya

original_Park_Hyatt_Maldives_Food_Menu-Breakfast-Tuna_Mashuni_RoshiMaldivian breakfast Mashuni and Roshi

Ingredients:
7 Red Chillies
1 whole dried medium tuna, or about 4 small cans of tuna
1 medium red onion
10 stocks of curry leaves (or about 3 Tablespoons curry powder)
1 cup finely shredded coconut
Juice from 2 key limes (or probably 1 regular lime)
and about 1 tsp each of salt and pepper.

Maldives_recette_tuna_mashuni3

Processed tuna (Maldive fish) is used as pieces or as shavings. In order to make curries, the raw or the still-soft processed tuna is cut into 12-inch-thick sections. Dry processed tuna is mainly used to make short eats called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the local version of the Indian samosa), and fatafolhi. Unlike Pacific islanders, Maldivians don’t have the tradition of eating raw fish.

The tuna-based thick brown paste known as Rihaakuru is also an essential item in Maldivian cuisine.

???????????????????????????????Maldivian short eats selection from a local cafe

10544291_268196670037912_345569230_aMasroshi probably the most famous Maldivian short eats (tuna,lime,coconut,chilies,onions)

3/ CURRIES

The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Kukulhu riha (chicken curry) is cooked with a different mixture of spices.

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mas riha

Vegetable curries in the Maldives include those that use bashi (eggplant), tora (Luffa aegyptiaca), barabō (pumpkin), chichanda (Trichosanthes cucumerina) and muranga (Moringa oleifera), as well as green unripe bananas and certain leaves as their main ingredients. Pieces of Maldive fish are normally added to give the vegetable curry a certain flavor. Curries are usually eaten with steamed rice or with roshi.

Want to experience Maldivian Cuisine & flavors ? contact us your next  holidays and excursions in the Maldives at : sales@cruise-maldives.com

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3 responses to “MALDIVIAN CUISINE

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