The Maldives is an island nation located near the equator in the Indian Ocean. It has a rich cultural heritage and diverse cuisine that reflects its unique geographical location.
The cuisine of the Maldives is heavily influenced by its neighboring countries, particularly India and Sri Lanka, which have both had a significant influence on the development of the region’s culinary traditions. The local cuisine is characterized by dishes that are spiced with ingredients such as chillies, curry leaves, turmeric and coconut milk. This gives the food of the Maldives a distinctive flavor.
Fish is an important part of Maldivian cuisine and it features prominently in many dishes. Fish curries are very popular and can be served with rice or flatbreads.
Other popular fish dishes include fried fish served with chili paste, grilled tuna steaks and barbecued fish kebabs. Fish also features in many salads such as mas huni, a dish made from diced yellowfin tuna mixed with grated coconut, onions, lime juice and chillies.
Seafood is also widely eaten in the Maldives; lobster, prawns and squid are all popular ingredients for curries or grilled dishes. Coconut milk is used to enhance the flavour of many seafood dishes. A local delicacy is Mas huni roshi – a flatbread made from freshly grated coconut mixed with onion, chillies and salt.
Vegetables are also integral to Maldivian cooking; common vegetables used include eggplant, pumpkin, okra and beans. These are usually cooked with spices such as cardamom or curry leaves to create flavourful side dishes such as bajiya (stuffed okra) or mee mas (bean curry).
Conclusion:
The food of Maldives reflects its unique geographical location as well as influences from its neighbouring countries India and Sri Lanka. Fish is an integral part of their cuisine along with seafood like lobster and prawns which are cooked in coconut milk based curries or grilled dishes. Vegetables like eggplant, pumpkin, okra and beans form an important part of their diet too.