The Maldives, an archipelago of over 1,000 coral islands scattered across the Indian Ocean, is renowned for its turquoise waters, white sandy beaches, and luxury resorts. But beyond its postcard-perfect scenery lies a vibrant culinary culture shaped by centuries of maritime tradition, tropical climate, and resourceful island living. At the heart of this cuisine is the staple food that has sustained the Maldivian people for generations. So, what exactly is the staple food in the Maldives? The answer lies in a unique blend of fish, coconut, and starchy carbohydrates—primarily roshi, rice, and taro, but with one ingredient standing above the rest: tuna.
This article explores the staple food of the Maldives, delving into its history, preparation methods, cultural significance, and daily role in Maldivian households. We’ll also examine how geography and tradition influence this island nation’s diet, and how its cuisine is evolving in the modern era.
The Foundation of Maldivian Cuisine: A Fusion of Sea and Land
To understand the staple foods of the Maldives, one must first appreciate the country’s geographical context. As a low-lying island nation with limited arable land, agriculture is constrained. Most of the soil is sandy, and freshwater is scarce, which limits the cultivation of traditional cereal grains like wheat or barley. Instead, the Maldives has historically relied on the sea for protein and on coconut trees and root crops for sustenance.
The sea, particularly the Indian Ocean, offers bountiful resources, with tuna being the crown jewel. For centuries, Maldivians have perfected methods of fishing, preserving, and preparing tuna. Alongside this comes the ubiquitous use of coconut in various forms—oil, milk, grated flesh, and even sap. Meanwhile, carbohydrates primarily come from imported rice, flatbreads like roshi, and indigenous tubers such as taro (ala) and breadfruit (bambukeyo).
Together, these elements—tuna, coconut, and carbohydrate staples—form the triad of Maldivian food culture and provide insight into what constitutes the nation’s dietary foundation.
Tuna: The True Staple Protein of the Maldives
Why Tuna Dominates the Maldivian Diet
While rice and roshi provide the bulk of calories, tuna is the undisputed protein staple in Maldivian cuisine. It’s estimated that the average Maldivian consumes over 90 kilograms of fish annually, one of the highest per capita rates in the world—far surpassing meat or poultry.
Several species of tuna are commonly used, including:
- Yellowfin tuna (known locally as *kandu mas*)
- Skipjack tuna (*latti mas*)
- Dogtooth tuna (*kanneli mas*)
- Little tuna (*geru mas*)
Among these, yellowfin and skipjack are the most abundant and widely consumed.
Historical and Cultural Significance of Tuna
Tuna has long shaped Maldivian identity. For centuries, the Maldives was known across the Indian Ocean trade route for dried tuna (known as maldive fish). This delicacy was so valued that it was traded as far as Sri Lanka and South India and remains a critical ingredient in many regional dishes today.
Traditional methods of preservation—such as smoking, sun-drying, and curing—were developed out of necessity, allowing tuna to last for months without refrigeration. These methods are still used in rural atolls, where modern storage facilities may be limited.
Moreover, tuna fishing has been passed down from generation to generation. The use of dhonis (traditional Maldivian fishing boats) and handline fishing (called gatta vattaru) exemplifies a sustainable and low-impact approach that remains a hallmark of Maldivian fisheries.
Carbohydrate Staples: Rice, Roshi, and Tuber Crops
While protein comes from the sea, energy comes from carbohydrates. In the Maldives, these include both imported and locally available sources.
Rice: The Daily Bowl
Rice has become the primary carbohydrate staple** in modern Maldivian households. Although not widely cultivated in the country—only small quantities of paddy rice are grown in select islands—imported rice (typically from India, Thailand, and Pakistan) is a daily essential. White rice is served at almost every meal, particularly lunch and dinner.
Rice functions as a neutral base that pairs well with tuna curries, coconut sambals, and spicy sauces. It is often accompanied by a side of rihaakuru (fish broth) or fresh fruit.
Roshi: The Maldivian Flatbread
No discussion of Maldivian staple foods is complete without mentioning roshi, a thin, flaky flatbread similar to Indian roti or paratha. Roshi is made from whole wheat flour, water, and sometimes a touch of coconut oil. It is cooked on a flat griddle and folded with ghee or coconut cream for extra richness.
Roshi is typically eaten for breakfast or as a midday snack, often paired with mashed tuna (mas huni), a mixture of grated coconut, onions, chili, and lime juice. This dish, known as roshi with mas huni, is one of the most iconic Maldivian meals and considered a cultural comfort food.
Tuber Crops and Breadfruit: The Traditional Roots
Before widespread rice imports, islanders relied on tuberous root crops and starchy fruits native to the region. These remain important, especially in outer atolls.
| Crop | Local Name | Preparation Method | Cultural Use |
|---|---|---|---|
| Taro | Ala | Boiled or roasted | Used in curries and desserts |
| Breadfruit | Bambukeyo | Roasted, boiled, fried | Served as a side dish or snack |
| Yam | Kuruma | Boiled or mashed | Common in traditional feasts |
| Cassava | Dandialuvi | Fried or in desserts | Gaining popularity in modern recipes |
These crops are not only more sustainable in the Maldivian climate but are rich in complex carbohydrates, fiber, and essential micronutrients. Their resilience makes them a valuable part of food security strategies, especially as climate change threatens conventional food supply chains.
Coconut: The Lifeblood of Maldivian Cooking
From Tree to Table: The Many Forms of Coconut
If tuna is the protein king and rice the carbohydrate queen, then coconut is the royal court that supports every aspect of Maldivian cuisine. The coconut palm, known as kalho in Dhivehi, is often called the “tree of life” for its multitude of uses—providing food, drink, oil, and building materials.
In the kitchen, coconut is used in various forms:
- Grated coconut – mixed with tuna for mas huni or curries
- Coconut milk – forms the base of rich sauces and curries
- Coconut oil – used for frying and flavor enhancement
- Coconut sap (ralu) – fermented into a traditional alcoholic drink
- Coconut toddy – used in both food and ceremonial contexts
It’s nearly impossible to find a traditional Maldivian dish that doesn’t feature some form of coconut.
Traditional Coconut-Based Dishes
One of the most notable coconut-based preparations is gulha, small dough balls stuffed with tuna, grated coconut, onions, and chili, then deep-fried. Another is kandu riha, a rich tuna curry simmered in coconut milk, fenugreek, and aromatic spices.
Even desserts rely heavily on coconut. Bondi, a sweet made from grated coconut, sugar, and sometimes egg, is a popular treat. Meanwhile, alugea (coconut pudding) combines coconut milk, rice flour, and jaggery to create a fragrant, gelatinous dessert.
The Role of Rihaakuru: The Essence of Maldivian Flavor
Among the most unique elements of Maldivian cuisine is rihaakuru, a thick, dark fish broth made by boiling tuna for hours until it reduces into a concentrated paste. This umami-rich condiment is a foundational flavor in many dishes.
How Rihaakuru Is Made
The preparation process is time-intensive:
- Raw tuna is simmered in large pots for up to 8 hours.
- The broth is constantly stirred to prevent burning.
- Once reduced, the liquid thickens into a paste-like consistency.
- The result is a savory, slightly salty spread with a deep oceanic flavor.
Rihaakuru is typically served in small bowls alongside rice, roshi, or breadfruit. A teaspoon is enough to elevate a meal with its intense taste.
Cultural and Communal Importance
Rihaakuru is more than just food—it’s a symbol of heritage and community. In many households, making rihaakuru is a family affair, often done during festive seasons or communal gatherings. It reflects the Maldivian ethos of minimizing waste, as even small tuna scraps can be used to create this flavorful staple.
It also plays a role in national identity. Many Maldivian expatriates carry jars of rihaakuru with them as a taste of home.
Breakfast, Lunch, and Dinner: A Day in the Life of Maldivian Eating
To understand how these staples come together, let’s explore a typical day of meals in a Maldivian household.
Breakfast: Roshi and Mas Huni
Breakfast in the Maldives is usually hearty and savory. The classic meal is roshi with mas huni—a warm flatbread served with the iconic tuna and coconut mixture.
Mas huni is made by:
- Freshly grated coconut
- Shredded smoked or cooked tuna
- Finely chopped onions and green chilies
- A squeeze of lime juice
The ingredients are mixed together and often served at room temperature. This dish is portable, nutritious, and deeply satisfying—perfect for starting the day.
Lunch: Rice, Tuna Curry, and Sides
Lunch is the main meal for many Maldivians. It typically consists of:
- A large portion of white rice
- Kandu riha (tuna curry in coconut milk)
- Accompaniments such as pickled onions, lime wedges, and fried papadums
- A small bowl of rihaakuru on the side
Spices are used sparingly, favoring fresh ingredients and natural flavors. Turmeric, curry leaves, fenugreek, black pepper, and chili are common seasonings, but the richness of coconut milk and tuna dominates the palate.
Dinner: Light and Simple
Dinner tends to be lighter, often featuring leftovers or simpler preparations like grilled fish, coconut sambols, or rice with rihaakuru. In urban areas like Malé, modern influences have introduced sandwiches, noodles, and even fast food, but traditional dishes still dominate household meals.
Modern Influences and the Evolution of Maldivian Staple Foods
While traditional foods remain central, Maldivian cuisine is evolving. Urbanization, tourism, and globalization have introduced new ingredients and eating habits.
Changing Diets in Urban Centers
In the capital city of Malé, space constraints limit home cooking, leading to increased reliance on ready-to-eat meals, takeaways, and imported processed foods. Ramen noodles, canned fish, and packaged snacks are now common in city diets.
There’s also a noticeable shift toward greater consumption of sugar, refined carbohydrates, and animal fats—factors contributing to rising rates of diabetes and cardiovascular diseases in the population.
Tourism and Culinary Innovation
The tourism industry has played a dual role. On one hand, it has encouraged resorts to create fusion menus, incorporating Maldivian flavors into international dishes. Tuna tartare with coconut foam, mas huni crostini, and curried seafood risotto are examples of modern interpretations.
On the other hand, tourism has preserved traditional cuisine by creating demand for authentic Maldivian dining experiences. Many resorts now offer cultural dinner nights featuring rihaakuru, roshi, tuna curries, and even fermented breadfruit dishes.
Food Security and Sustainability Challenges
Despite its oceanic bounty, the Maldives faces food security concerns. Approximately 80% of food is imported, making the country vulnerable to supply disruptions and price fluctuations. Climate change, rising sea levels, and coral bleaching further threaten local fishing and agriculture.
In response, the government and NGOs are promoting:
- Renewed cultivation of taro and breadfruit
- Urban gardening and hydroponic systems
- Education on sustainable fishing and traditional food preservation
These efforts aim to recenter the diet around the original staples—tuna, tubers, and coconut—while ensuring long-term food independence.
Conclusion: A Staple Built on Resilience and Tradition
So, what is the staple food in the Maldives? While there is no single ingredient that defines it, tuna is the cornerstone of the Maldivian diet, standing tall as the primary source of protein, cultural identity, and culinary tradition. It is complemented by imported rice, deeply rooted in everyday meals, and the beloved roshi, which holds a special place in breakfast rituals.
Together with coconut and native tubers, these staples represent a cuisine born of necessity, shaped by environment, and refined over centuries. They reflect the resilience of a people who have turned limited land and abundant sea into a rich and flavorful way of life.
For travelers and food enthusiasts alike, the staple foods of the Maldives offer more than nourishment—they offer a window into the soul of an island nation. Whether you’re savoring mas huni at sunrise or dipping roshi into a bowl of rihaakuru, you’re experiencing a culinary heritage that is as enduring as the coral reefs themselves. In the Maldives, every bite tells a story of the sea, the sun, and the spirit of community.
What is the staple food in the Maldives?
The staple food in the Maldives is rice, which forms the foundation of most meals across the islands. Traditionally, while rice has become more dominant in modern times due to trade and cultural influences, the historical staple was roshi—a flatbread similar to Indian roti—often paired with savory dishes. However, today’s Maldivian diet heavily features both rice and roshi, with rice being the most common accompaniment to curries and fish-based dishes.
Rice is typically served with mas huni (a mixture of shredded tuna, coconut, onions, and chili) for breakfast or in the form of garudhiya (a clear tuna broth) served with rice and flavored with lime, chili, and onions for lunch or dinner. Its accessibility and compatibility with local flavors make rice the central part of Maldivian culinary traditions. Additionally, imported rice varieties, especially from Asia, have made it a dietary constant across both urban and rural communities.
Why is tuna so important in Maldivian cuisine?
Tuna is the cornerstone of Maldivian cuisine due to the country’s geography and economy. Surrounded by rich Indian Ocean waters, the Maldives has long relied on tuna fishing as both a livelihood and a primary food source. Skipjack and yellowfin tuna are especially abundant and are caught using sustainable pole-and-line methods, a practice that’s been passed down through generations, preserving both fish stocks and culinary heritage.
Tuna features in nearly every meal in various forms—fresh, dried (known as maldive fish), or smoked. It is used in dishes like rihaakuru (a thick tuna paste), mas huni, and curries. The cultural significance of tuna goes beyond nutrition; it’s woven into daily life and celebrations. Even the national dish, garudhiya, centers on a clear broth made entirely from tuna, showcasing its essential status in the Maldivian diet.
What is mas huni and how is it traditionally served?
Mas huni is a traditional Maldivian breakfast dish made primarily from shredded skipjack tuna mixed with freshly grated coconut, finely chopped onions, and green chilies. It is seasoned simply with lime juice and salt, allowing the natural flavors of the fresh ingredients to stand out. The dish is known for its bold taste and satisfying texture, blending the richness of coconut with the savory depth of tuna.
Mas huni is traditionally served with roshi, a thin flatbread cooked on a griddle. People often roll the mixture inside the warm roshi or scoop it up by hand, making it a communal and interactive meal. It is a staple at breakfast tables throughout the islands and is also popular during special occasions and gatherings, reflecting its deep roots in everyday Maldivian life.
How has geography influenced the Maldivian diet?
The Maldives’ unique geography as a low-lying island nation in the Indian Ocean has profoundly shaped its cuisine. With limited arable land and no large-scale agriculture, the diet relies heavily on marine resources. The surrounding waters provide an abundant supply of fish, especially tuna, which is consumed daily in various preparations. Coastal conditions also support coconut cultivation, making coconut a key ingredient in flavoring and enriching dishes.
In addition, the isolation of many atolls has led to localized culinary variations while maintaining common dietary staples. Import dependency is high for grains and vegetables, meaning that rice, lentils, and certain produce are imported, often from Sri Lanka and India. This blend of local seafood and imported staples has created a distinctive island cuisine that is both resourceful and deeply connected to the sea.
What role does coconut play in Maldivian cooking?
Coconut is a fundamental ingredient in Maldivian cooking, valued for its flavor, versatility, and nutritional content. Grated coconut and coconut milk are used extensively to enrich curries, stews, and chutneys, adding creaminess and a subtle sweetness. Coconut oil is also commonly used for frying and flavoring dishes, particularly in traditional recipes passed down through families.
Beyond savory dishes, coconut features in desserts and snacks like bondi (sweet coconut balls) and kulhi boakibaa (coconut-based fish cakes). Its widespread use is a result of the plant’s abundance across the atolls, where nearly every part of the coconut palm is utilized. The reliance on coconut reflects both environmental adaptation and cultural preference, making it an inseparable component of Maldivian gastronomy.
Are there any unique preservation methods used in Maldivian food culture?
Yes, one of the most distinctive preservation methods in Maldivian food culture is the preparation of maldive fish—dried and smoked tuna. This process involves boiling tuna, then cutting and smoking it over a wood fire for days until it becomes hard and dark. The resulting product is shelf-stable and can be stored for months without refrigeration, making it ideal for small island communities with limited storage capabilities.
Maldive fish is grated or flaked and used to add umami depth to curries, sauces, and relishes. It serves a similar flavor-enhancing role as anchovies or soy sauce in other cuisines. This preservation technique not only reflects the ingenuity of islanders living in a tropical climate but also underscores the historical importance of self-sufficiency and long-term food security in the Maldives.
How have cultural influences shaped Maldivian cuisine?
Maldivian cuisine has been shaped by centuries of cross-cultural exchange due to its location along ancient maritime trade routes. Influences from South India, Sri Lanka, Arabia, and East Africa are evident in the use of spices, cooking techniques, and staple ingredients. For example, curries resemble those found in southern India, while the use of coconut milk and rice reflects Southeast Asian and African culinary traditions.
Arab traders introduced lentils, dates, and certain baking methods, while colonial interactions brought new ingredients and dishes. Despite these influences, Maldivian cuisine has retained its unique identity by centering on local seafood and coconut-based preparations. This blend of external inspiration and local tradition creates a rich and layered culinary profile that tells the story of the nation’s history and connectivity.