Maldivian cuisine is perfect for those who love the taste of Tuna, Tuna is the staple food for Maldivians which means that it is found in every single Maldivian meal be it breakfast, Lunch or dinner. Cooked in a number of ways skipjack tuna is a favorite, it is dried, smoked and processed and accompanied with rice, potatoes, breadfruit or cassava. Processed tuna is popular even in the region, especially in Sri Lanka where Maldive fish is a special treat. Since processed tuna has been smoked and dried over a long period of time it is a solid substance than can be kept without refrigeration for a while.
Be prepared to test your taste buds if you haven’t tried spicy food before. The food employs a number of spices which add flavor and color to the food. If you are looking especially for a traditional preparation make sure to try Garudiya which is a fish broth that is served with rice. Rihaakuru is another traditional dish that can be found on the dinner table in almost every Maldivian home. Apart from Tuna another major component of Maldivian cooking is the use of coconut milk and oil. You are likely to taste some Shredded coconut, coconut milk and coconut oil in any Maldivian dish. Even in desserts such as Gabulhi, scraped coconut and coconut honey is a favorite. Another featured food item in Maldivian cuisine is Roshi, flat bread that looks much like an Indian Chapatti or a Parota. It is made from flour, instead of baking; Roshi is cooked on a hot grill where the bread is toasted on both sides. Another must try is Rihaakuru a tuna based thick paste which is combined in most dishes or eaten with the starch items consumed in every meal.
It is easy to find places that offer a taste of Maldivian cuisine, although it is not as easy to find authentic Maldivian dishes. One of the best places to try is at Anantara Dhigu Maldives, the hotel is a luxurious Maldives Resort that includes local Maldivian food in their menu. Visitors looking for Accomodation in Maldives should consider this hotel as it presents an exciting array of the country’s food.
Umanga Kahandawaarachchi is a passionate travel writer who writes under the pen name, Maggie Tulliver. Her field of writing covers a wide array of content and articles related to travel and hospitality industry. Google+