Maldivian Food Culture

‘Suhoor’ – or haaru in Dhivehi – is the pre-dawn meal eaten during Ramadan.

We have a look at Maahefun, the unique Maldivian tradition that takes place before Ramadan.

A traditional Maldivian medicinal snack, typically given to women during their postpartum period.

We take a look at traditional Maldivian lunch dishes loved and eaten in households even now.

We take a look at some traditional Maldivian snacks, enjoyed by the young and old alike.  

Haalu folhi is a thin and crispy crepe-like delicacy from the Maldives. 

Kanamadhu or sea almond is perhaps the most used nut in the Maldivian cuisine.

Like most Asian countries, rice is a staple ingredient in the Maldivian cuisine as well.

We look at the different fish used in Maldivian cuisine and the dishes made from them.

This week, we are exploring a local specialty from one of the southern atolls, golha riha.