Maldivian Cuisine Uncovered: A Culinary Journey Through History and Tradition
On a typical Maldivian breakfast table, the morning meal looks nothing like the buffet spread at a resort. A mound of shredded smoked tuna mixed with grated coconut, minced onion, and chili — mas huni — sits beside warm roshi flatbread, and the combination has been standard across the archipelago for generations. Skipjack tuna, known locally as katsuo, is the backbone of nearly every traditional dish, appearing dried, smoked, or fresh depending on the meal and the atoll. This article traces the ingredients, dishes, and cultural practices that define Maldivian cuisine, from the fish soup that anchors family dinners