Maldivian Cuisine: 5 Dishes You Must Try

Maldivian cuisine, also known as Dhivehi cuisine, is a rich and flavorful tapestry woven from the influences of its neighbors like Sri Lanka and Southern India, combined with its own unique island traditions. Coconuts, fish (especially tuna), and starches are the cornerstones of this incredible culinary world. When you visit, be sure to venture beyond your resort's buffet and seek out these authentic local dishes.

1. Garudhiya (Fish Soup)

This is the quintessential Maldivian dish. A clear, fragrant fish broth typically made with fresh tuna, water, and salt. It's served hot with rice, lime, chili, and onions. The simplicity of Garudhiya is its strength, allowing the pure, fresh flavor of the tuna to shine through. It’s a staple in every Maldivian household and a comforting, soulful dish.

2. Mas Huni (Shredded Smoked Tuna)

A traditional Maldivian breakfast, Mas Huni is a delicious mix of smoked and shredded tuna, combined with grated coconut, finely chopped onions, and a hint of chili. It is most commonly served with freshly baked flatbread called 'roshi.' It’s a perfect balance of savory, spicy, and slightly sweet flavors that provides a fantastic start to any day.

3. Kulhi Boakibaa (Spicy Fish Cakes)

Kulhi Boakibaa is a spicy fish cake that is a must-try snack, especially during festivals and special occasions. It's made from smoked tuna, ground rice, grated coconut, onions, and a fiery blend of spices. The mixture is baked until firm and golden brown. The resulting cake is dense, savory, and packed with an aromatic kick.

4. Boshi Mashuni (Banana Flower Salad)

A refreshing and unique salad, Boshi Mashuni is a testament to the Maldivian use of local ingredients. It’s a zesty mixture of blanched and shredded banana flowers, fresh coconut, and spices like turmeric and cumin, often with a squeeze of lime and Maldivian chili. It’s both crunchy and tangy, offering a delightful contrast to richer, heavier dishes.

5. Saagu Bondibai (Sago Pudding)

For dessert, look no further than Saagu Bondibai. Sago, extracted from the starchy core of tropical palm stems, is cooked with coconut milk, sugar, and flavored with cardamom and pandan leaves. This creamy, sweet pudding is a beloved local treat and the perfect way to end a traditional Maldivian meal.