Maldives

The Maldives is a fairytale heavenly place with azure seas, white sand and beautiful sunsets. All of us have seen the beauty of the Maldives more than once in photos, travel advertising avenues and even in advertising chocolate on TV.

Remember "Bounty is a heavenly delight, " so a lovely girl who doesn't part with a coconut chocolate bar basks in the white sand of the Maldives. Let's plunge headlong into the culinary traditions of paradise on a land called the Maldives.

The Maldives is far from an agrarian country, due to the hot climatic conditions on the islands, they grow mostly fruits, traditional coconut palms, bread trees and yams for South Asian latitudes. The cuisine recipes of the Maldives take into account the climatic conditions and cultural traditions of the islanders.

Almost all the cuisine of the Maldives is made from fish and seafood. Although this is not at all surprising. The Maldives is located in the Indian Ocean, which is rich in all kinds of fish and mollusk species. Shrimp, squid, mussels and many species of sea fish are the basis of the diet of the inhabitants of the Maldives.

Islanders simply adore fish like tuna. A very rare meal in the Maldives is complete without tuna. Among the cuisine recipes of the Maldives, you can easily find many ways to cook these nutritious and healthy fish. For example, tuna can be fried on an open fire or baked in an oven, boiled, stewed and even dried in the sun or holy.

The famous dish of the cuisine of the Maldives "hikimas" is a sun-dried tuna, while also "valhoamas" is a well-baked tuna. Also in the Maldives, the production of canned tuna is arranged. The national feature of the cuisine of the Maldives is that until now, when preparing food, hostesses use an oven that is heated with wood.

Due to this feature, the kitchen in the Maldivian house is removed from the main part so that there is no smoke and smell. A very popular ingredient in Maldives cuisine recipes is coconut. Moreover, coconut milk and fruit pulp are used in food preparation.

The Maldivian cuisine dish "mae huni" is a combination of smoked tuna "valhoamas" and fresh coconut, with onions, chili and lime added. Islanders actively use maize or corn in their national cuisine. Maize is used to produce corn flour and bake bread called "roshi. " Another bread called "amsroshi" is equally popular. Such bread is baked based on coconut flour.

From the beloved tuna, the islanders cook a delicious broth called "garudhi, " which can be eaten as an independent dish, or you can cook rice in it and you get a delicious meal, in which coconut milk, spices and spices are added. The main side dish for the people of the Maldives, as well as for all Asians, is rice.

However, the islands also have their own source of carbohydrates - the fruits of a bread tree or "babukeylu hithi. " The cuisine traditions of the Maldives were heavily influenced by Sri Lanka's Indian culinary practices. The islanders consume meat extremely rarely, especially since pork is prohibited by religion. On special days and important holidays, Maldives residents consume chicken meat, which is cooked along with curry and is called this dish "chicken biruani. "

As a rule, it is customary to end a meal in the Maldives with a betel or areca nut. The nut is finely chopped and served with lime paste. Islanders believe eating betel nut improves digestion. The main difference between the culinary tradition of the Maldives is the complete absence of alcoholic beverages. In the Maldives, it is forbidden to sell alcohol outside specially designated places, as a rule, these are bars and restaurants to which tourists go exclusively. Locals drink only soft drinks.