The Maldives is a primarily Muslim country, and as such, its cuisine is halal, meaning it adheres to Islamic dietary laws. Fish is a staple ingredient in Maldivian food, as the country is surrounded by the Indian Ocean, which is teeming with a wide variety of fish and seafood. Tuna, in particular, is a popular fish in Maldivian cuisine, and it is used in a variety of dishes.
Garudhiya
Garudhiya, or fish broth, is a traditional Maldivian dish that is made by simply boiling fish in salted water. The garu that floats on top of the broth is carefully removed while the fish is being boiled until it is cooked.
The outcome is a mouthwateringly savory broth that is typically served with white rice, thelli faiy (fried moringa leaves), thelli mas (fried fish), and other condiments for lunch or dinner.
Fish heads are occasionally added to the garudhiya recipe to give the broth a deeper flavor. Whole dried chillies, curry leaves, or even bilimbi, or bilimagu as it is known in Dhivehi, are additional garnishes for garudhiya.
Rihaakuru
Rihaakuru, or Maldivian fish paste, is without a doubt the foundation of Maldivian cuisine. Fresh tuna is cooked in salted water for several days, usually, to allow the water to evaporate and leave behind a concentrated paste of salt.
The paste, which locals eat for breakfast, lunch, and dinner, can range in color from light to deep brown to even black. It's actually difficult to find a Maldivian who doesn't enjoy rihaakuru! White rice is typically served with it for lunch and dinner and roshi (a Maldivian flatbread) is typically served for breakfast.
Mashuni
One of the most well-known Maldivian dishes is mas huni, a breakfast dish made from flaked tuna, grated coconut, onions, and chili peppers. Mas huni is typically eaten with roshi, a type of flatbread similar to Indian naan, and a cup of black tea.
Kulhimas
Kulhimas, which in Maldivian means "spicy fish," is another popular breakfast. A dry curry-style dish called kulhimas is made with cubed tuna, coconut milk, and chili powder. For a more vivid color and distinctive flavor, some recipes also include tomato paste. Kulhimas is still a common breakfast item in many homes and is frequently consumed with roshi.
One of the most unique aspects of Maldivian cuisine is its use of local ingredients, such as fresh coconut, breadfruit, and cassava. One popular Maldivian dish that incorporates these ingredients is huni roshi, which is a combination of mas huni and roshi. Another popular dish is banbukeylu harisa, a thick porridge made from ground wheat, coconut milk, and grated coconut.
While the Maldives is predominantly Muslim, the country's cuisine has been influenced by a variety of other cultures, including Indian, Sri Lankan, and African. For example, many Maldivian dishes incorporate spices such as cumin, coriander, and turmeric, which are commonly used in Indian and Sri Lankan cooking. Additionally, the country's history as a major stop on the ancient spice route has left a lasting impact on its cuisine.
In recent years, the Maldives has become a popular destination for foodies looking to experience the country's unique culinary scene. Many of the country's top resorts offer cooking classes and culinary tours, allowing visitors to sample traditional Maldivian dishes and learn about the country's food culture.
In conclusion, Maldivian cuisine is a reflection of the country's unique geography and cultural influences. With its emphasis on fresh seafood, local ingredients, and bold spices, Maldivian food is both delicious and distinctive. Whether you're a seafood lover or a spice enthusiast, the Maldives has something to offer for everyone.
