Maldivian Food

Maldivian Food

Maldives being at an important crossroad in the Indian Ocean, traders and visitors over time have left their mark on Maldivian cuisine in addition to contributing towards the moulding of thecountry’s cu1 lture and norms.

As the Maldives comprises more sea than land, it is only natural that fish (mainly tuna) have always been the most prominent element of Maldivian food. However, with travelers from different parts of the world, new seasonings and vegetables were introduced in to the country and added to the existing (limited) repertoire of seafood and tubers (e.g. taro & sweet potato). Each new discovery was incorporated into the diet in quantities most palatable to Maldivians. Thus Maldivian cuisine now comprises Arabic, Indian, Sri Lanka and Oriental tastes blended into a unique cuisine that embodies a culinary identity of its own.

Diverse international cuisine including Indian, Thai, oriental, Middle Eastern and continental are available in the resorts. Most resorts have more than one restaurant for you to choose from. If what you have in mind is only a light snack then coffee shops in resorts would be the ideal choice. If you are holidaying on one of the many liveaboard vessels operating in the Maldives then many of these too have restaurants while some may offer set menus. However, even those that offer set menus are unlikely to disappoint you. Resorts and liveaboard vessels also offer you a wide range of alcoholic beverages and pork dishes which are both items prohibited by religion and law for the Maldivians and hence not served in inhabited islands.

Eating in the capital Malé would be a very different experience. The hotels, restaurants and most guesthouses serve western and eastern specialties in addition to continental and a few local dishes. The cafés – locally known as hotaa is the best place if you would like to savour the local tastes. You must not leave the Maldives before trying out at least a few of the Maldivian short eats known locally as hedhika. Many of these are unique to the Maldives and come in sweet, sour and spicy varieties.

Here you will find a glossary of some common culinary terms of the Maldives and a few recipes that would introduce you to Maldivian food – including drinks, hedhika, curries and salads. You can have fun trying out these recipes which are guaranteed to tingle your taste buds with tastes that are uniquely Maldivian.

Maldives recipes

Mince Wraps

What you need:

•  1 green pepper
• 2 onions
• 2 cloves garlic
• 3 tbsp chili oil
• 500g minced beef
• 5 tbsp barbecue sauce
• 1tbsp chili sauce
• 250g sweet corn
• salt
• 1 tsp cumin powder
• 12 tortillas (substitute: roshi – half cooked)
• 200g cheddar cheese
• 2 tbsp clarified butter
• Slices of tomato and shredded lettuce to serve

How to make:

Clean and wash the pepper, halve, core and cut into thin strips. Peel the onion and dice. Peel the garlic and chop. Heat the chili oil in a frying pan and fry the vegetables in it with the mince. After about 5 minutes add the barbecue and chili sauces. Allow the sweet corn to drain. Add to the meat and season with salt and ground cumin. Pre-heat the oven to 180˚C (gas mark 4 / 350 ˚F). Spread the tortillas onto a work surface and put the filling on them. Fold all the ends of the tortillas into the middle so that little parcels result. Sprinkle the cheese on top of them. Place the parcels with the seam on the underneath into a buttered shallow casserole dish and bake them in the oven for about 20 – 25 minutes. Serve with tomato and shredded lettuce.

Beef Skewers

What you need:

• 1 tsp ginger – finely grated
• ¼ cup soy sauce
• 3 tsp lemon juice
• ½ tsp sesame oil
• 750g beef steak – trimmed and cut into 2cm cubes

How to make:

Place the ginger, soy sauce, lemon juice and sesame oil in a non-metallic bowl. Add the beef and toss until coated. Cover and refrigerate for 20 minutes. Soak the skewers in cold water for 15 minutes. Drain and set aside. Drain the meat from the marinade and thread onto the skewers. Heat a non-stick frying pan over medium-high heat and spray with oil spray (just pour a little oil over if you are not using oil spray). Cook the skewers in batches for 6 minutes, turning regularly, or until cooked to your liking.

Chicken finger-sandwiches

What you need:

• 2 cooked chicken breasts – roughly chopped
• ½ cup mayonnaise
• 2 tsp lemon juice
• ⅓ cup curry leaves – finely chopped
• 1 tsp pepper
• 8 slices white bread – crusts removed
• Salt to taste

How to make:

Combine the chicken, mayonnaise, lemon juice, curry leaves, salt and pepper. Spoon the mixture over half the bread slices then top with the remaining slices. Slice each sandwich into thirds to make three fingers. Serve immediately or cover and refrigerate until ready to serve.

Recipe of Mas Huni

Ingredients:

• 16 oz canned solid white tuna in water, crumbled
• 5 oz smoked tuna
• 2 green hot peppers, seeded and chopped
• 2 onions, grated
• Juice of 2 large limes
• Zest of 1 lime
• 1 fresh coconut (ripe), grated or 3 oz. of dried shredded coconut (rehydrated with a little coconut milk)
• 3 oz coconut milk
• A few cilantro leaves
• 2 tablespoons oil
• Salt
• Pepper

Preparation:

In a large bowl, combine all ingredients.

2 options:

– Serve in a bowl

– Serve in molds

Mas huni should be served cold

Recipe of Huni Roshi

Ingredients:

• 4 cups flour, sifted
• 2 cups shredded coconut
• 1/2 cup fresh coconut (ripe)
• 3 tablespoons oil
• About 1 1/2 cup of warm water
• 1 teaspoon salt
• Flour for the work surface

Preparation:

In the food processor bowl, combine all the ingredients except water. Add water gradually until getting a light dough.Divide the dough into several balls. Flatten each ball in a circle of a thickness of about 1/5 inch.Heat a non-stick pan over medium heat. Bake each roshi for about 2 minutes on each side. Serve hot.