Joanna James
While its culinary staples may not be globally renowned, the Maldives is home to an array of fascinating dishes and authentic local flavours. Here are some of the top local dishes to dig into during a Maldivian getaway.
Tipped to be one of the most popular starter dishes served in local restaurants, Boshi Mashuni or Banana Flower Salad is a healthy and nutritious dish that's favoured by vegetarians and vegans holidaying in the Maldives. Made using banana flowers, which are blanched and then tossed in with freshly grated coconut shavings and other ingredients such as onions and curry leaves, this crunchy salad is the perfect pick-me-up any time of the day. Doused in lime and seasoned with cumin and turmeric, the tangy and savoury flavour of the salad provides one with the perfect start for a traditional Maldivian lunch or dinner.
While you're holidaying at Embudu Village or any other beach resort in Maldives, make sure that you get your hands on this well-loved snack, which is a mixture of unusual flavours and textures. Often described as an unholy combination of a curry puff and an Indian style samosa, the filling inside a Bis Keemiya typically includes shredded and sautéed cabbage, onions, and hardboiled eggs. Usually consumed during tea time or a mid-day slump when one could use a filling snack, the pastry's soft and crispy exterior makes a plate of Bis Keemiya simply irresistible to locals as well as tourists.
As a dish that's found in nearly every Maldivian menu from Male to the resort islands, the scrumptious fritters dish known locally as Dhonkeyo Kajuru is another must-try delicacy for tourists based in the country. These delicious banana fritters are often served as a dessert item after lunch and are usually served alongside vanilla ice cream scoops, drenched in chocolate sauce or whipped cream.
Often considered the national dish of the Maldives, this comfort food that's served in nearly every local household is not only simple to make but rich in flavour. The availability of fresh tuna fish is linked with how well-loved and ubiquitous this soupy dish is in the Maldives as the fish is slow-cooked on a low flame and infused with garlic cloves, curry leaves, and onions to create the dish. Chilli powder and a dash of lime are also essential to making this hearty broth, which is often compared to a miso soup or dashi broth due to its "umami" flavour.
The Indian and Sri Lankan influence on Maldivian cuisine is made evident in the country's own incarnation of a roti. Combining the elements of both an Indian chapati and a coconut roti as it is made in neighbouring Sri Lanka, Huni Roshi is a soft flatbread that's chewy on the inside and crispy on the outside.
Another local dessert that's known to cool the body during the warmer months of the year, Saagu Bondibai is a sweet dessert that's essentially a sago pudding infused with coconut milk, condensed milk, and rose water.
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