Maldivian cuisine

The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.

Other similar fish species that are part of the average Maldivian diet are little tunny (latti), yellowfin tuna (kanneli), frigate tuna (raagondi), bigeye scad (mushimas), wahoo (kurumas), mahi-mahi (fiyala) and mackerel scad (rimmas).

Dry processed tuna is mainly used to make short eats (hedhika) called gulha, masroshi, kulhi bōkiba, kavaabu, bajiya (the local version of the Indian samosa), and fathafolhi.

Mixed with coconut, onions and chili it is an essential Maldivian breakfast item, known as mas huni.

[3] These are starches such as rice, which is eaten boiled or ground into flour, or tubers such as taro (ala), sweet potato (kattala), and cassava (dandialuvi), as well as fruits like breadfruit (bambukeyo) or screwpine (kashikeyo).