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CUISINE<br />
Until recently, Maldivians cooked<br />
on an open fire inside their homes<br />
Before cooking the rice, bad grains were removed<br />
by hand. This is called “Han’doo hovun”<br />
Curry powder used to be made<br />
by mixing different types of local<br />
spices and leaves together using a<br />
manual grinder<br />
Specialities<br />
of the South<br />
Geshi Ala<br />
A specialty from Gnaviyani Foahmulah, this is a<br />
simple, tasty dish made of cocoyam, jasmine water<br />
and coconut palm syrup. It can be enjoyed on its own<br />
or paired with smoked tuna.<br />
Kulhi Bis Fathafolhi<br />
This comes from the island of Meedhoo in Addu Atoll.<br />
It is a savoury pancake made with eggs, using fish<br />
paste (rihaakuru) and flavoured with lime, ginger and<br />
peppers. A thoroughly enjoyable snack between meals.<br />
These dishes are only a fraction of what different<br />
atolls have on offer; almost each island has some<br />
unique dish, or an idiosyncratic interpretation of an<br />
existing one. A journey through the islands will reveal<br />
connecting points, bridges between the people, and<br />
areas of unique inventiveness.<br />
www.cococollection.com<br />
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