National cuisine of Maldives for gourmets. Authentic recipes, delicacies and specialties

The Maldives is surrounded by the Indian Ocean. The local marine fauna is one of the richest in the world. This makes fish (mainly tuna) and seafood the main food items. The local cuisine is not very diverse. This is due to the scarcity of local soils and resources, as well as the small area of the state as a whole. The cuisine is also called Divehi. This is also the self-name of the Maldivians, which translates as "islanders". The local cuisine is based on three products: fish, starch, and coconuts.

Coconut is used in the form of shavings. Coconut milk is obtained from it. Coconut oil is used for frying. Garudiya is translucent sour fish broth. This is one of the main traditional foods of Maldivian cuisine. The broth is prepared on the basis of different types of tuna caught in coastal waters. These are skipjack, yellowfin tuna, small tuna or frigate tuna. Cold soup is usually eaten with steamed rice. But it can also be eaten with shrimp, chapati with pepper or with chili, lime, and onion. Fish cooked on the grill with the addition of hot pepper is popular in the Islands.

It is important to remember that the Islamic religion influences Maldivian culture and traditions. Most of the population professes it. It is not possible to buy alcoholic beverages in most stores. But travelers will be able to taste exotic alcoholic cocktails from a mixture of juicy, fragrant fruits and rum or coconut vodka at the resorts. Raa is mainly popular with the local population on the island. This is the sweet juice of a palm tree. It is extracted from the tops of trees. Gaa is an amazing low-alcohol drink made from fermented palm milk. Sometimes it is served even during fermentation. Tea is drunk with the addition of a large amount of milk and sugar. Ordinary black tea is not common here. Coffee is not very popular due to its high cost. There are many fruits on the Islands. Therefore, fruit juices are popular. Copyright www.orangesmile.com

Mas huni is a traditional Maldivian breakfast. It is cooked from tuna, coconut, onion, and chili. Sweet potatoes or the leaves of some local plants can be used in the absence of tuna. All ingredients are finely chopped and served with local Roshi bread. It is baked from flour, salt, and water. It is customary to drink sweet tea after such a breakfast.

Maldivians do not eat raw fish, unlike many Asian peoples. Tuna is dried or smoked. Gulha is a traditional Maldivian tuna snack. These are small dumplings made of tuna, onion, coconut, and chili with the addition of white or rice flour. Turmeric, lime juice or curry leaves are added sometimes. Then the dumplings are fried or baked. The size of dumplings can range from marbles to Ping-Pong balls. Masroshi is also cooked on the basis of tuna with the addition of chili and onion. They resemble small pancakes. Bajiya is fried or baked dough with a filling. This is a variation of the Indian dish Samos. Tuna and onions are used as fillings.

Fish pie was cooked especially for festivals and celebrations for a long time. Fish pie is also eaten as a snack during the evening tea party today. Traditionally, a large baking dish with a flat lid is used. The fire is made using coconut shells. Cooks put the pan on the fire and put the burning shells on top of the lid after the shell has burned and there is no fire. Thus, the pie is baked from the top and bottom at the same time.

Rihaakuru is a thick fish paste. Its color varies from light to dark brown. Pasta has been a daily dish of Maldivians since ancient times. Cooking pasta does not require much effort. However, this is a fairly long process. Tuna is cooked with salt for many hours. Then the tuna is removed. Fish soup continues to cook until it finally thickens. Pasta is eaten with Roshi bread, rice, Taro leaves or breadfruit. A more delicious version of the paste is called theluli rihaakuru. It is obtained by adding fried onions, curry leaves and chili. A dish called rihaakuru diya is obtained by adding coconut milk to the paste.

Rice, Taro leaves, sweet potatoes, cassava, breadfruit (cooked), and Pandanus (eaten raw) is used as side dishes. Curry is a collective name for different types of dishes. There is meat (cooked from chicken) and vegetable curries. Vegetable curry is cooked from eggplant, luffa, pumpkins, Trichosanthes, Moringa, and green bananas. Curry is eaten with rice or Roshi.