The Role of Local Food in Maldives Tourism - Scholarly Commons ...

Maldivian culture and tradition comprise numerous events and occasions that involve
traditional culinary experiences in the celebrations. For example, the naming ceremony
of a newborn is always marked with local traditional sweet and spicy meat dishes. On
Eid, a religious occasion celebrated twice a year and Prophet Mohamed’s birthday, each
household prepares elaborate lunches with a number of modern and traditional dishes.
Inviting family, friends and neighbours and sending parcels of food for those who could
not join in is a highlight of these occasions. Another traditional event is the
Bodumaaloodhu, which involves prayers and feasting that go on for several days where
the whole population of the island and often guests from nearby islands take part.
Traditional dishes are prepared by each and every household and brought to a special
function hall where it is served in traditional style. However, with fewer islands
marking this event, it is an activity that is on the verge of disappearing. The
circumcision ceremony of young boys is another local event marked with entertainment
and feasting that continues for a week.
However, the increased importation of food items and adaptation of the local population
to convenience foods and food from other countries have seen a decrease in demand for
local ingredients and products which in turn made them scarce. Where before locals
relied on local farming and home gardens for most vegetables, salad greens, fresh chilli
and lemon, today even curry leaves and pandan leaves – a vital ingredient of local
cuisine - are imported from neighbouring countries. Homemade pickles that used
largely home grown ingredients are now replaced by imported bottles of pickle, the taste
of which is often far removed from Maldivian tastes.
Another example of a local product that is losing out to imported products is coconut
milk which is a vital ingredient in Maldivian cuisine. Coconut milk used to be extracted
when required from freshly grated coconuts (Figure 4.9). Today shelves of local shops
in every island are lined with packets, cans and bottles of imported coconut cream and
instant coconut milk powder (Figure 4.10). The scraping of coconut on locally made
coconut scrapers (Figure 4.11) – a low wooden stool with a blade attached to one end –
has been discarded for the convenience of instant coconut milk. Used coconut shells
also fulfilled many uses. Craftsmen made jewellery and house hold utensils such as
ladles (Figure 4.12). The container for collecting rukuraa from coconut palm called
raabadhi is also made from coconut shells (Figure 4.13). Coconut shells also used to
provide a good source of fuel for locals before gas, electricity and kerosene became
popular. When the shells were burned to cook fish stew, the remaining hot coals
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