Skip to main content

Cooking Around the World: Maldives

We traveled, via tabletop, to the Maldives for dinner tonight in our Cooking Around the World Adventures. The Maldives, locally called Dhivehi Raajjeyge Jumhooriyyaa, is comprised of twenty-six major atolls and over one thousand coral islands in the Indian Ocean. It's the smallest Asian country in regards to population and is also the smallest Muslim nation in the world.

Tourism and fisheries are the two major industries supporting the Maldivian economy. And it is highly regarded in the SCUBA diving world for its pristine reefs and shark species. It's definitely on my short list of places to visit with my regulator and BCD! 

Maldivian cuisine is based on three main components: fish (mainly tuna), coconut, and rice. It is also heavy-reliant on seafood, vegetables and, naturally, spices due to its proximity with India and Sri Lanka. I planned our dinner to include all three of those ingredients...


Huni Roshi (Coconut Flat Bread)
3 C flour
1 C grated coconut
2 T coconut oil
1 to 1-1/4 C water
salt to taste
flour, for dusting

Knead flour, grated coconut, coconut oil, and water to a soft dough. Divide the dough into 6-7 balls and roll out with a rolling pin on a flour-dusted surface to 1/4" thick circles. Cook the rolled out roshi in a medium skillet until slightly golden.


Dhon Riha (Tuna Curry)
1 T crushed garlic
2 shallots, diced
tuna filets chopped into 1 inch cubes
½ t turmeric powder
½ t ground ginger
3 T curry powder
dash of ground cinnamon
dash of ground cloves
2 C coconut cream
1 C coconut milk
1 banana, sliced
1/2 melon, cubed
freshly ground salt and freshly ground pepper
dash of paprika

In a large flat-bottom pot, saute the garlic and shallots in 1 T of coconut oil until they begin to soften. Add the spices and the coconut cream, coconut milk, and water. When the coconut liquid begins to boil, add tuna, chunks of banana and melon; traditionally, they use mangoes, but I couldn't find any fresh mangoes at the market today. Cook on low heat until the tuna is cooked firm. Season with freshly ground salt and pepper. Add a dash of paprika. Serve hot with huni roshi.

This dinner was delicious though the tall Manns definitely liked the roshi better than the small Manns did. Riley objected to the "crunchiness" of the grated coconut. That meant more for me and Jake. Sweet.

These Global Table Ambassadors are signing off for now. We're off to Mali next.

Comments

  1. The coconut flat bread sounds awesome! I just bought a jar of coconut oil for a cookie recipe, and now I have another use for it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P