Maldives cuisine is characterized by its use of coconuts, fish and starches. As a result of cultural overlays Maldives has picked up on various culinary features from across the world especially India and Sri Lanka. Fish and rice are the staple foods of Maldives with meat and chicken eaten only on special occasions. National dishes include fried fish, fish curry, and fish soup. Curries are usually eaten with steamed rice or with roshi. A number of vegetarian options are also available, curry using eggplant, pumpkin, and unripe banana function as the main ingredients. Arecanut is used as an after dinner mint.
The recorded history of the Maldivian gastronomy goes back centuries. Ibn Battuta, the famous traveller, wrote about the use and importance of the coconut tree to people and tradition of Maldives in his work The Rehla of Ibn Battuta – India, Maldive Islands and Ceylon, during this travel in the area in the 14th century. To read the text click here: http://www.maldivesculture.com/index.php?option=com_content&task=view&id=202&Itemid=74)
Desserts like Banbukeyo Bondibai, Dhonkeyo Kajuru are also very popular in the Maldives.
For recipes of Maldivian cuisine please click here: http://www.maldivesholidays.org/maldives-cuisine-popular-maldivian-food-drink-recipes
Photo Source: http://www.heymaldives.com
More information on food from Maldives here: http://ccfoodtravel.com/2011/10/male-and-hulhumale-maldives/
Maldivian dishes have been enjoyed by Maldivians and visitors over centuries. Maldivian food provides a healthy and delicious option for the palate. To learn how to cook Maldivian food please click here: http://www.maldivescook.com/