Bring a taste of the Maldives home with these recipes
Maldivian cuisine isn’t particularly well-known around the world, but that doesn’t make it any less delicious. Perfect for light lunches and sunny days, our dishes showcase a love of delicate flavours combined with local spices. If a recent visit has left you dreaming of our local food, you’re in luck! Read on to find out how you can create it all at home.
Translated as banana flower salad, this dish is very similar to salsa. With shredded banana flowers, fresh coconut, and a healthy mix of spices including turmeric and chillies, it’s refreshing, but still packs a punch. Banana flowers can be found easily online, or even in your local health food store.
To start, finely slice your banana flower and blanch until they soften up. Next, fry 100g onions, 10g curry leaves and 20g chillies together, before adding a few tablespoons of lime juice, 200g freshly grated coconut, and a pinch of turmeric as you mix it all together. Then, all that’s left to do is to season your banana flower with salt and pepper and plate up.
The Maldivian answer to chapati, all you’ll need is 300g flour, 150g freshly grated coconut, 10g salt, 150ml of warm water, and enough flour to stop the mixture from sticking.
Put all your dry ingredients into a bowl and mix thoroughly, before adding the water and mixing to form a dough. Then, separate the dough into 50g balls and roll them into circles of around 0.5cm. Pan-fry your dough circles until golden brown, and serve alongside your favourite curry.
This super-easy recipe should take you around 30 minutes to prepare, and is similar to a samosa or spring roll, but with a delicious curry inside.
Sauté 100g onions, 10g chilli, and 5g curry leaves together, then add 200g sliced cabbage, 10g cumin powder and 5g cardamom powder until the cabbage softens. Once done, mix in 2 sliced, boiled eggs and season with salt and pepper.
Then, using the dough from the huni roshi recipe, create circles and add your filling. Fold from opposite sides, then fold from the other two sides to create a square. Stop them from unfolding by making a paste from flour and water to glue the sides together. Fry until golden brown and serve warm.
Sago is the starch from the spongy centre of tropical palms, and is a staple out here on the islands. Similar to tapioca, it makes the perfect sweet treat when cooked with coconut milk and spices.
Leave 150g sago to soak in water for 15 minutes, before draining and boiling with 10g pandan leaves, 80g sugar, 80ml coconut milk, 20ml rosewater, and 5g cardamom. Once cooked, remove from the heat and add condensed milk.
Keep an eye out for more Maldivian dishes on our blog, or discover some little-known facts about the Maldives here.