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Until at least 40 years ago, the lives of Maldivians were simple and modest. The men<br />
sailed out to the sea and brought their catches to the wives and womenfolk to cook<br />
and preserve. Garudhiya (fish soup) was made for lunch and dinner as the main savoury<br />
dish, while the rest of the fish would be dried or smoked on a pier. The water used for<br />
cooking the fish would be boiled and re-boiled until it turned into a dark thick paste<br />
that the locals call Rihaakuru – every local’s favourite condiment.<br />
24 BREEZE BY COCO COLLECTION SEPTEMBER 2015
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