Because it’s my native country and apparently right now I am also working at the very first Maldivian Fine dining restaurant in the world named Ba'theli, located in Milaidhoo Island in Baa atoll, Maldives.
Bah'theli is maldivian traditional cargo ship which used to slay the waves of Indian ocean with it's sails 5000 of years ago when Maldives became an important trading port. The Maldivian’s bartered coconuts, sun-dried fish, cordage, cowrie shells and sails woven from coconut fiber for spice, rice, ceramics and silks. Locally-made cargo boats, called Bah’theli in the local language, sailed throughout the archipelago with these goods, spreading knowledge about different lands, our customs and cuisine.
Maldives is a country with a land area of about 300 sqkm. Most of its territory is covered by the Indian Ocean. Due to the limited availability of cultivable land for agriculture, and very few natural resources, We very much depend on our surrounding seas for food. It is not surprising that fishes and seafood (mainly tuna) is the most important staple of our diet. The cuisine found in our island nation is a mix of Arabic, Indian, Sri Lankan and Oriental influences because thousands of years ago traders sailing from Indonesia and India to Arabia with cargoes of cinnamon, cardamom, turmeric, cloves, ginger and pepper, used Maldives as a key port of their trade. Our cuisine, with its foreign influences, is a distinctive blend with its own flavors, symbolizing a unique culinary identity.
The Maldivian cuisine is a rich assortment of traditional cuisine and comprises three main components: fish, coconut and rice. In the past, We depended on fish and coconuts, breadfruit and tubers. Over time, foreigners influenced our cuisine, as we lay on an important path of ancient trade (trade route also known as spice route) and travel. In addition to fish, coconuts and rice, local dishes are heavy on vegetables and spices. We use fresh ingredients in our cooking and follow our finest traditions to make a wide range of delicious dishes.
Coconuts are a major part of many dishes in Maldives and can be served in grated form, as milk or as coconut oil which is used to deep fry foods. Favorite fish include skipjack tuna, little tunney, yellowfin tuna, frigate tuna, bigeye scad, snappers, wahoo and mahi-mahi. While rice is an essential part of a local meal, it is not grown in Maldives and must be imported.
Popular dishes include:
Garudhiya: a clear fish broth soup Flavored with curry leafs, pandas, chili, tomatoes and onions.
Mas huni: Air dried fish with grated coconuts and onions. This is considered the most classical and most popular breakfast food in the country.
Kandu kukulku: yellowfin tuna curry.
Kiru garudhiya: coconut milk curry with turmeric spices.
Fihunu mas: barbecued fish that has been basted with homemade chili paste (Lonu-mirus)
Hedhikaa is the local word for snacks or short eats in our language and some of the favorites are:
• Bajiya: pastry that is stuffed with fish, coconuts and onion.
• Gulha: pastry balls that are stuffed with smoked fish.
• Keemiya: deep fried fish rolls.
• Kulhi boakiba: a spicy fish cake.
• Mas roshi: mas huni that has been wrapped in roshi bread and is then baked.
• Theluli mas: fried fish cooked with chili and garlic.
• Cutlas: smoked fish with potato, covered with egg and bread crumbs and deep fried.
As our islands are an Islamic nation, we do not drink alcohol, however, it is available in most of the resorts. We instead prefer to drink sai or tea and ruku raa. Raa is a traditional drink and is a toddy that has been tapped from palm trees. It is sometimes left to ferment. Most of the famous drink would be Huvandhuma sai (fresh jasmine flower flavored tea). Sai is mainly consumed at morning breakfast and evening time with hedhikaa (local snacks).
So basically this is it, I hope this article has given an idea of what Maldivian cuisine is and how it was brought into existence. My Upcoming posts will include unique Maldivian recipes. So stay tuned to learn more about authentic Maldivian dishes and many more. Till than Bon appetit.
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