An enchanting tropical paradise, the Maldives also offers a gastronomical journey of discovery. Read on to find out more about its rich culinary heritage and the flavourful delights you can try!
Multicultural Influences
Maldivian cuisine, known as Dhivehi cuisine, is a delightful fusion of flavours influenced by neighbouring countries and centuries of trade. Over a long period, seafarers from Sri Lanka, India, East Africa, Arabia, Malaysia, and Indonesia have brought a myriad of ingredients and cooking techniques to the country, leaving a lasting impact on its culinary landscape.
The influence of nearby nations is evident in the use of spices that are common in Indian, Sri Lankan, and Southeast Asian cuisine. From the fiery heat of chilli peppers to the aromatic notes of cardamom and cinnamon, these spices add depth and complexity to Maldivian dishes. With its emphasis on fresh seafood, coconut, and aromatic spices, the local food is a celebration of the island nation’s rich cultural heritage as well.
The Three Pillars of Maldivian Cuisine
Traditional Maldivian cuisine is built upon three key ingredients: fish, coconut, and starches. These ingredients form the foundation of countless dishes.
Fish
As an island nation surrounded by the Indian Ocean, it’s no surprise that fish is the star ingredient in Maldivian cuisine. Tuna, in particular, holds a special place in the hearts of the locals. The Maldives is home to a variety of tuna species, including yellowfin tuna, frigate tuna, skipjack tuna, and little tunny and these fish are used in numerous dishes, either fresh or processed.
Interestingly, tuna is prepared in a variety of ways, from grilled and deep-fried to cured, smoked, or sundried. Dried and cured tuna, known as Maldive fish, is a staple ingredient in many local dishes as well. Other popular fish species include mahi-mahi, bigeye scad, and wahoo, which can be enjoyed processed or boiled.
Coconut
Coconuts, called “kurumba” in Dhivehi, are a staple ingredient in Maldivian cuisine. Seen on every island, the coconut palm has even been declared the country’s national tree. The coconut is used in a variety of forms, from grated and shaved to liquid forms such as coconut milk and coconut oil.
Coconut milk is an essential ingredient in many Maldivian curries, providing a creamy texture and a subtle sweetness. Grated coconut is also often added for various dishes and desserts, while coconut oil is used for deep-frying and adds a unique flavour to culinary creations as well.
Starches
Starches are a staple in Maldivian cuisine and are used in a variety of forms, including tubers such as sweet potato, cassava, and taro. Meanwhile, fruits like breadfruit (typically eaten boiled) and screwpine (often eaten raw) are also popular starches. Rice is another key starch enjoyed in the Maldives and is ground into flour or eaten boiled, the perfect accompaniment to curries.
Dining in the Maldives
There are countless local cafes and restaurants in the capital, Malé, and on other inhabited islands throughout the archipelago that serve delicious and authentic Maldivian cuisine. However, for a truly unforgettable dining experience, consider staying at a private island resort where each day brings with it something new to introduce to your taste buds.
These properties such as Anantara Kihavah Maldives Villas have multiple restaurants offering a variety of culinary options, including local and international cuisines. Such resorts offer unique experiences too, such as private dinners on the beach or the chance to dine at an underwater restaurant in Maldives! These settings provide a truly unforgettable backdrop for enjoying the delectable flavours of the local cuisine.
Must-Try Maldivian Dishes
No visit to the Maldives is complete without sampling some of the most-loved local delicacies. Here are a few essential dishes to try:
- Mas Huni: A popular breakfast dish made with shredded tuna, grated coconut, onion, chilli, and lime. It is typically served with roshi (a type of flatbread) and tea.
- Garudhiya: A traditional Maldivian fish soup made with fresh tuna, cooked in water with curry leaves, onion, garlic, and chilli. It is served with deep-fried or fresh chilli peppers, sliced onions, lemon wedges and rice or roshi.
- Maldivian Curries: Curries are a staple of Maldivian cuisine and are typically enjoyed with steamed rice or roshi. Popular curries include Kandu Kukulhu (tuna curry), Mas Riha (fish curry), and Kukulhu Riha (chicken curry).
- Boshi Mashuni: A refreshing salad made with shredded banana flowers, fresh coconut, and spices.
- Hedhikaa: Traditional teatime snacks, such as Gulha (stuffed dumplings), Mas Roshi (stuffed and pan-fried dough), and Kulhi Boakibaa (spicy fish cakes).
- Saagu Bondibai: A delicious sago pudding made with the spongy cores of tropical palm stems, coconut milk, cardamom, condensed milk and rosewater.
- Kiru Boakibaa: A traditional Maldivian milk cake made with coconuts, ground rice, cardamom, cinnamon, and either jasmine water or rosewater.
Immersive Culinary Experiences
For a truly enriching gastronomical adventure, consider participating in a cooking class in Maldives offered by some resorts. Learn to prepare traditional dishes using local ingredients and techniques. Enjoy your creations with a glass of wine, appreciating the natural beauty of your surroundings.
Leave with newfound skills, recipes, and a certificate to commemorate your achievement. Best of all, you can savour the memories of your Maldivian culinary journey by whipping up these delicious dishes at home. Let the flavours transport you back to the islands until your next visit!