Maldives
Maldivian cuisine, also known as Dhivehi cuisine, is a vibrant reflection of the Maldives' rich cultural tapestry and its unique geography. Nestled in the Indian Ocean, the Maldives is an archipelago comprising over 1,000 coral islands, which profoundly influences its culinary traditions. The cuisine primarily revolves around three essential ingredients: fish, coconut, and starches, predominantly rice and tubers. Fish, especially tuna, forms the cornerstone of Maldivian cuisine. Tuna is prepared in various forms, from curries to dried and smoked varieties known as "Maldive fish," which is a staple in many dishes, akin to a flavorful umami bomb. "Fihunu mas," grilled fish marinated with chili, garlic, and lime, is a popular delicacy that showcases the islanders' love for robust flavors. "Garudhiya," a fish soup made with tuna, is a traditional dish often accompanied by rice, lime, chili, and onions, offering a hearty, comforting meal. Coconut is another pivotal ingredient, utilized in multiple forms such as grated, milk, and oil. "Mas huni," a breakfast favorite, is a simple yet delicious mixture of tuna, coconut, onion, and chili, typically served with "roshi," a type of flatbread. Coconut milk is a common base for many Maldivian curries, providing a rich, creamy texture that balances the heat of the spices. The use of spices in Maldivian cuisine is heavily influenced by neighboring countries like India and Sri Lanka. Curries, known locally as "riha," are aromatic and often fiery, featuring a blend of spices including cumin, coriander, turmeric, and cardamom. "Kukulhu riha," a chicken curry, and "mas riha," a fish curry, are among the popular varieties, usually eaten with rice or "roshi." Rice is a dietary staple, often served plain to complement the bold flavors of the accompanying dishes. However, there are also more elaborate rice dishes like "birinjee," a spiced rice pilaf with fish or meat.
