Maldivian cuisine

Maldivian cuisine, or Dhivehi cuisine, centers around three primary ingredients: coconuts, fish, and starches. Coconuts are highly versatile and found in various forms—grated, pressed for coconut milk, or processed into coconut oil for frying. Fish, especially skipjack tuna, is a staple in Maldivian dishes, whether dried or fresh. Other frequently used fish include little tunny, yellowfin tuna, frigate tuna, bigeye scad, wahoo, mahi-mahi, and mackerel scad. A specially processed tuna known as Maldive fish is a crucial component in many dishes, notably curries, snacks, and breakfast items.

Starchy foods such as rice, taro, sweet potato, cassava, breadfruit, and screwpine are also fundamental in Maldivian cuisine. These starches are typically boiled or ground into flour.

Curries are a cornerstone of Maldivian cooking. One of the most notable is mas riha, made with fresh diced tuna. Another favorite is kukulhu riha, a chicken curry featuring a unique spice blend. Vegetable curries often include eggplant, pumpkin, green bananas, and various leafy greens, frequently enhanced with Maldive fish for additional flavor. These curries are usually served with steamed rice or roshi, a type of flatbread.

Maldivian cuisine is a delightful amalgamation of flavors and ingredients, reflecting the rich culinary heritage of the island nation.