A traditional fish-paste that is a by-product of the processing of Tuna, Rihaakuru has become a staple culinary item in the Maldives, much like Vegemite in Australia. Rihaakuru is consumed on a daily basis by Maldivians and is commonly done consumed with rice, roshi, breadfruit orSignature Breakfast Meals in the Maldives being utilised as a sandwich spread. The paste is produced through a simple but time-consuming procedure that involves meticulously cooking boiling Tuna over the course of several hours until the broth reduces to a thick paste. With the addition of coconut milk, Rihaakuru can be formed into a curry known as Rihaakuru Diya.
If you find yourself in the Maldives, be sure to obtain their complete breakfast experience by trying out the dishes mentioned above.