Top 15 Maldivian Foods

Kavaabu is a traditional snack originating from the Maldives. These fish fritters are usually made with a combination of smoked tuna, onions, ginger, grated coconut, hot peppers, lime juice, rice, curry leaves, flour, turmeric, oil, and salt. The mixture of these ingredients is bound with a bit of flour and it's shaped into balls. The balls are deep-fried in hot oil until dark golden brown. They're drained and can be served hot or cold. It's recommended to enjoy kavaabu with a cup of tea on the side.Expand

Kukulku riha is a traditional curry originating from the Maldives. It's usually made with a combination of chicken, onions, garlic, ginger, curry leaves, pandan leaves, chili peppers, cumin, coriander, peppercorns, cardamom, cinnamon, turmeric, ghee, and lime juice. The spices are dry-roasted and ground into a powder, while the chicken is marinated in a mixture of lime juice, garlic, ginger, salt, and the ground spice mixture. Once marinated, it's simmered in a pot with the sautéed onions, curry leaves, and pandan leaves in coconut milk or water. It's recommended to serve kukulku riha with roshi flatbread or rice on the side.Expand

Kulhimas is a traditional dish originating from the Maldives. The dish consists of spiced tuna and it's usually made with a combination of tuna, onions, curry leaves, hot peppers, garlic, ginger, grated coconut, cardamom, cumin, red chili powder, oil, salt, and black pepper. Everything except the tuna is blended into a smooth paste. The tuna is mixed with the spicy paste, and the mixture is then cooked over low heat to release the flavors. If desired, coconut milk or cream can also be added to the mixture. Kulhimas is often served with roshi, a typical Maldivian flatbread.Expand

Huni roshi is a traditional flatbread hailing from the Maldives. The flatbread is usually made with a combination of flour, grated coconut, lukewarm water, oil, and salt. Once the soft (but not too sticky) dough has been formed, it's shaped into balls, rolled out into a circular shape, and cooked in a pan over medium heat on both sides. The resulting huni roshi should be a bit thicker and crispier than roshi, a typical Maldivian flatbread. Huni roshi is served with sweet or savory dishes, and it's also used as a wrap with any imaginable filling.Expand

Masroshi is a traditional snack consisting of stuffed and fried dough. The dough is made with flour, oil, warm water, and salt, while the filling includes smoked tuna, grated coconut, hot peppers, onions, garlic, ginger, minced curry leaves, and lime. The dough is rolled into a ball, flattened, covered with the filling, closed, and rolled into a ball that's flattened before being fried in a pan. Masroshi is cooked until it becomes golden brown, and it should be flipped every few minutes so that both sides are evenly cooked. The dish can be served for breakfast or eaten in the afternoon or evening as a snack, ideally paired with a cup of tea.Expand

Dhonkeyo kajuru is a traditional snack originating from the Maldives. These fritters are made with a combination of ripe bananas, grated coconut, sugar, flour, baking powder, vanilla, and oil. The bananas are mashed and mixed with the rest of the ingredients. The mixture is shaped into balls or it's scooped up with a teaspoon and dropped into hot oil to deep-fry until golden brown. The oil shouldn't be too hot as the fritters will burn easily. Once done, dhonkeyo kajuru is drained and served – the fritters should be crispy on the outside and soft in the middle.Expand

Gulha is the national dish of Maldives, a deep-fried pastry ball filled with smoked fish such as Maldive fish or tuna, along with desiccated coconut and onions. The snacks are usually sold at small cafés known as hotaa, or in shops scattered throughout the island. It is recommended to pair gulha with a cup of hot sweetened tea.Expand

Keemiyaa is a traditional dish originating from the Maldives. The dish is usually made with a combination of tuna, curry leaves, onions, garlic, ginger, peas, Scotch Bonnet peppers, lemon juice, mustard seeds, oil, salt, and dough made with flour, oil, salt, and water. The onions and mustard seeds are sautéed in oil, while the garlic, ginger, curry leaves, chili peppers, lemon juice, salt, and half of the onions are mashed and mixed with the tuna and peas. The dough is rolled out into circles, topped with the tuna mixture, then shaped into rolls that are deep-fried until golden brown. Once drained, keemiyaa is served as a snack that's similar to spring rolls.Expand

Riha folhi is a traditional stuffed crepe originating from the Maldives. The batter for the crepe is made with flour, water, salt, and turmeric. Once prepared, the crepe is stuffed with a simmered combination of smoked tuna, onions, curry powder, chili powder, cinnamon, cardamom, ginger, garlic, coconut milk, lemon juice, pandan leaves, and salt. Once stuffed with the tuna mixture, the crepes are rolled and served while still hot.Expand

Mas huni is a traditional breakfast. It's made with a combination of tuna, onions, shredded coconut, and hot chili peppers. The ingredients are simply mixed in a bowl and seasoned with salt and pepper. The dish is traditionally served with huni roshi, a Maldivian flatbread that's used to scoop up the food. Sweetened hot tea is often served on the side as a typical accompaniment to mas huni. Ideally, mas huni should be served cold, while the roshi flatbread should be freshly baked and warm.Expand