THE FOOD OF MARADHU ISLAND
The staple food of Maradhu
Island is fish, coconuts, rice, tubers, millet and
breadfruit.
While millet and tubers supplemented this
diet, honey made out of coconut toddy was used in place of
sugar. Over the centuries, exposure to other countries of
the region resulted in the introduction of grains, flour and
spices, and rice and curries became a part of the standard
Maldivian fare. The
improvements and improvisation of transport mechanism
between Male' and Maradhu island led a significant impact on
modern food platter which these days consists of varieties
of local short eats and pastries, in addition to various
types of fish vegetable and meat curries.
STAPLE
The staple food is fish, coconuts, tubers,
millet and breadfruit.
TRADITIONAL
The traditional fare of the Maldives as well
as Maradhu consisted of a fish broth called garadhiya
(cooked with tuna), millet or tuber and coconut. This is
supplemented by dhiyaa-hakuru (honey or syrup made out of
coconut toddy). A typical traditional meal would basically
consist of garadhiya, cooked with tuna, mixed with tubers,
millet or breadfruit, a few pieces of boiled or smoked fish
(mostly tuna), coconut, lime, green chili and dhiyaa-hakuru.
Later imported rice was eaten with garadhiya. A fish extract
known as rehaakuru at times replaced garadhiya. Later, with
the introduction of spices and flour, curries and folhi
(unleavened bread), became a standard part of the
traditional Maldivian diet. Folhi has become today, the
staple breakfast food of the whole archipelago.
MODERN
Today, the ‘teashops' and
restaurants serve a large selection of pastries and snacks,
and offers standard international cuisine and even the local
household food platter these days consists of varieties of
local short eats and pastries, in addition to various types
of fish vegetable and meat curries as well.
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A VIEW FROM MARDHU
CAFES & RESTAURANTS |
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GLAD CAFE' |
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HOTEL HARBOR INN |
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