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Food, eating habits and cusine of Maldives

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The country’s gastronomy has been influenced by different cultures as its common food—which is largely fish like tuna or kandu mas—is influenced by the traditions of Sri Lanka and South India. Being an archipelago 1100 coral islands, the country offers dishes consisting of a wide variety of fish and other sea foods prepared with local ingredients including curry pastes and powders. Its fish and sea food dishes include mas huni or smoked tuna, faana kulhi riha or grouper, mirahule boava or octopus, fihuna gulhu or job fish, and hanaa kuri hibaru or swordfish. The country’s meat and poultry dishes are usually kukulhu musamaa or chicken, and geri riha or beef fillet in cubes. Its vegetable dishes consist of faagu riha with bitter gourd, coconut and chili, bashi riha or subergine and tuna, and an’bu riha with ripe mango and semi-dried tuna.

The traditional meal of the Maldivians consists of rice with clear fish broth or garudhiya with dishes of lime, chili or onions. The other common dishes are the fihume mas or barbequeued fish basted with chili sauce and the breadfruit curry locally called bambukeydu hiti. The people’s most common breakfast is known as mas huni or shredded smoked fish with grated coconut and onions. A local specialty called kavaabu, has rice, tuna coconut and spices for its ingredients.

Most of the Maldivians are accustomed to eating between meals. These are snacks served between breakfast and lunch, or between lunch and dinner time. Most common of these snacks are the hedhikaa, deep fried fish base found in any restaurant; bahiya or pastry stuffed with fish, coconut and onions; gulha, or pastry balls stuffed with smoked fish; reemia or deep-fried fish rolls; korhibor kibaa, a spicy fish cake; mas roshi wrapped in bread and baked; and theduli mas, or fried fish with chili and garlic.