Maldivian cuisine

Maldivian cuisine refers to the traditional food and culinary practices of the Maldives. It is characterized by its heavy reliance on fish, coconut, and starches such as rice and taro.

Overview

Maldivian cuisine is heavily influenced by its geographical location in the Indian Ocean. The abundance of marine life has led to fish, particularly tuna, being a staple part of the Maldivian diet. Coconuts, another abundant resource in the Maldives, are used in many dishes both as a food and a drink. Starches, such as rice and taro, are also integral to Maldivian cuisine.

Ingredients

Fish

Fish is the main component of Maldivian cuisine. The most commonly consumed fish are tuna species like skipjack tuna, yellowfin tuna, and little tunny. These are often boiled or processed into pieces, paste, or dried form.

Coconut

Coconut is used in the grated form, squeezed to obtain coconut milk, or as coconut oil in dishes. The Maldivian fondness for coconut is also seen in their traditional drink known as kurumba, which is made from young coconuts.

Starches

Rice, eaten as white rice or ground into flour, is consumed at almost every meal. Taro, sweet potato, and cassava are also widely consumed.

Dishes

Mas huni

Mas huni is a typical Maldivian breakfast dish, made of finely chopped tuna, onion, coconut, and chili.

Garudhiya

Garudhiya is a clear fish broth, one of the basic and traditional food items of Maldivian cuisine.

Bajiya

Bajiya are pastry pockets filled with fish, coconut, and onions, similar to the samosas found in Indian cuisine.

See also

• Culture of the Maldives
• List of fish dishes
• List of Asian cuisines