A traditional Maldivian breakfast dish known as masshuni and roshi consists of flaked tuna , grated coconut , chili , and lemon mixed together and eaten with a flat-style bread .
Betel Nuts and Leaves
Photo Credit : Wikornr
While talking about food , I should mention hedika . The Maldives equivalent of “ tapas ” is how I would best describe this afternoon tradition . Walking into any coffee shop , café , or restaurant between 3 and 5 p . m ., you will find an array of bite-size savory and sweet delights . It ’ s not one of the healthiest snacks if you are watching your waistline , as most are deep-fried , but I ’ m very partial to my afternoon treat ! Savory ones are filled with vegetables , tuna , egg , and chili . While a few sweet ones look familiar — pancakes , French toast , sponge cake — you must try coconut pirini . Select as many as you want and follow true Maldivian tradition by accompanying them with a mug of black tea .
Hedika
common meal at home is garudhiya , which is a clear soup with a salty , sour taste , cooked with fresh tuna , rice , and side dishes , including rihaakuru ( fish paste ).
During the spice trade , the flavors of cinnamon and cardamom were imported from India and Sri Lanka , which , in turn , introduced different varieties of curries . In addition , the spice was often mixed with grated coconut and rolled in a pestle and mortar to create other flavors .
Before we move off the subject of food , I should highlight that It is common practice for Maldivians to finish their meal off with betel nuts and leaves . Plates are placed on the table but beware , there is an art to preparing this Maldivian equivalent of an after-dinner mint . Flatten your leaf , add slices of betel nuts , a clove , and a cardamom seed , and sprinkle with a ground fruit and spice-flavored powder . Fold it into a bite-size parcel and pop it into your mouth ! Oops — forgot to mention it ’ s an acquired taste , and for many Westerners — the phrase commonly used is , “ it ’ s like chewing cardboard !”
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