The Culinary Heritage of the Maldives

The Republic of Maldives is a stunning island nation with a population of approximately 300,000. Its people, known as Maldivians (Dhivehin), speak Dhivehi, a language with roots in ancient Sanskrit and South India. Despite having a total land area of only 300 square kilometers, most of the Maldives is covered by the vast Indian Ocean. Due to the scarcity of cultivable land and natural resources, Maldivians have long relied on the sea for sustenance. Fish and seafood are integral to Maldivian cuisine, shaping their diet and culinary traditions.

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A Unique Culinary Identity

Maldivian cuisine is a flavorful blend of traditional ingredients and foreign influences, reflecting the country's historical role as a crossroads of trade and travel. The cuisine revolves around three main components: tuna, coconut, and rice. In the past, Maldivians primarily consumed fish and coconuts, along with locally available ingredients such as breadfruit, millet, and tubers. Over time, exposure to different cultures introduced new spices and cooking methods, enriching the Maldivian culinary landscape.

Today, Maldivian dishes feature an abundance of fresh ingredients, aromatic spices, and bold flavors, creating a unique and beloved food tradition. Below are five iconic Maldivian recipes that showcase the nation’s culinary heritage.

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1. Mas Huni (Tuna and Coconut Mix)

A beloved Maldivian breakfast dish, Mas Huni is a simple yet flavorful blend of tuna, coconut, and chili. Resembling a salad, it requires minimal preparation and is traditionally enjoyed with roshi (thin Maldivian bread) and black tea.

Ingredients:

• 1 medium onion, thinly sliced
• 1 chili pepper (Dorset Naga/Chinese Capsicum/Ghost Chili), finely chopped
• 1 cup diced smoked tuna (or 1 can of tuna chunks)
• 1 cup grated coconut
• Juice of 1 medium lime
• Salt to taste

Instructions:

1. Mash the onion and chili pepper with lime juice and salt.
2. Add the tuna and mix well.
3. Stir in the grated coconut.
4. Taste and adjust seasoning with more salt or lime juice if needed.
5. Serve with roshi (Maldivian thin bread).

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2. Kulhimas (Spicy Tuna Curry)

The name Kulhimas comes from the Dhivehi words "kulhi" (spicy) and "mas" (fish). This dish is a staple in Maldivian households and is typically enjoyed for breakfast or dinner with roshi or rice.

Ingredients:

• 500g fresh tuna, cut into small cubes (1 cm x 1 cm)
• 2 medium onions, thinly sliced
• 1 tsp grated ginger
• 4 cloves garlic, crushed or finely chopped
• 1 chili pepper (Dorset Naga/Chinese Capsicum/Ghost Chili), chopped
• 3 cardamom pods (ends trimmed)
• 2 tsp chili powder
• 2 tbsp fish or chicken curry powder/paste
• ¾ cup thick coconut milk
• ½ cup water
• 2 curry leaves, de-stemmed
• 4 pieces of fragrant pandan leaves (1-inch pieces)
• 3 tbsp cooking oil
• Salt to taste

Instructions:

1. Heat oil in a pan and sauté onions, garlic, ginger, curry leaves, and pandan leaves until onions turn translucent.
2. Stir in chili powder, curry powder, and salt.
3. Add the tuna and toss to coat with spices.
4. Pour in the coconut milk, water, chili pepper, and cardamom pods.
5. Simmer on low heat, stirring occasionally, until the tuna is cooked.
6. Serve hot with roshi or rice.

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3. Garudhiya (Maldivian Fish Soup)

One of the most treasured dishes in Maldivian cuisine, Garudhiya is a hearty fish soup made with fresh tuna. Maldivians enjoy this dish daily, serving it hot with rice, lime, and chili.

Ingredients:

• 250g fresh tuna
• 1 small onion, diced
• 1 tbsp whole peppercorns
• 1 curry leaf, de-stemmed
• 1 liter water
• Salt to taste

Instructions:

1. Cut the tuna into small cubes.
2. Pour water into a pot and add all ingredients.
3. Bring to a boil, then reduce heat and skim off any scum.
4. Simmer until the fish is fully cooked.
5. Serve hot with rice, a squeeze of lime, and chopped chili.

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4. Handulu Bondibai (Sweetened Sticky Rice)

A traditional Maldivian dessert, Handulu Bondibai is made for special celebrations like the birth of a child. It is often served alongside Kulhimas or enjoyed on its own. While traditionally made with rice, variations using sago or breadfruit also exist.

Ingredients:

• 2 cups rice
• 2½ cups sugar
• 5 cardamom pods
• 5 pieces of fragrant pandan leaves (1-inch pieces)
• 1 tbsp rose water
• 5 cups water
• 1 cup thick coconut milk

Instructions:

1. Rinse the rice under cold water until clear.
2. In a pan, combine rice, water, coconut milk, cardamom, and pandan leaves. Cook over medium heat.
3. Once the rice is nearly soft and the water has evaporated, add sugar and stir for 3–4 minutes.
4. When the mixture becomes thick and sticky, remove from heat.
5. Stir in rose water and mix well.

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5. Kulhiboakibaa (Maldivian Fish Cake)

A delicacy enjoyed for festivals and special occasions, Kulhiboakibaa (fish cake) has been part of Maldivian cuisine for centuries. Today, it is also served as a snack with evening tea.

Ingredients:

• 1½ cups rice, soaked overnight and coarsely ground into a thick paste
• 3 cups smoked tuna, sliced (or 3 cans of tuna chunks)
• 1 cup grated coconut
• 2 finely chopped chili peppers (Dorset Naga/Chinese Capsicum/Ghost Chili)
• 2 curry leaves, finely chopped
• 1 large onion, finely chopped
• 5 cloves garlic, grated or finely chopped
• 1 tbsp grated ginger
• Juice of 2 limes
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil or vegetable oil

Instructions:

1. Mix onions, garlic, ginger, curry leaves, chili, lime juice, turmeric, and salt.
2. Add tuna and grated coconut, then mix well.
3. Stir in the ground rice to form a thick, sticky paste. Adjust seasoning if needed.
4. Grease a baking pan with coconut oil and spread the mixture evenly.
5. Bake at 180°C until a toothpick inserted in the center comes out clean.

(Traditional method: Cook in a pot over an open fire, placing coconut shell embers on the lid for even baking.)

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A Culinary Legacy

Maldivian cuisine is a celebration of fresh ingredients, time-honored traditions, and bold flavors. Whether enjoyed at home or during festive gatherings, these dishes reflect the nation’s deep connection with the sea and its rich cultural heritage. By preserving these recipes, Maldivians continue to honor their culinary roots while sharing their unique flavors with the world.