Bodukakkaa: Connecting through Food

by Iyath Adam

For our interview article this time, we have a chat with Aminath Muna, who runs the Bodukakkaa food page on Instagram, well-known for their handmade, small-batch sourdough loaves.

Read on to find out about how her interest in cooking started, how Bodukakkaa came about, and all about her sourdough journey.

Lonumedhu: First off, tell us about yourself. How did you get interested in cooking?

Muna: I grew up in a home where food was at the centre of everything, thanks to my mum, Zurriyan, who was like the neighbourhood cook. Watching her cook and share meals generously with others made food feel closely connected to care and community. Later, when I lived abroad and missed home, I would call her for recipes and try to recreate her flavours, and that’s when my own interest in cooking and baking really took root.

That passion eventually led me to open Teal Patisserie in 2014, the first open-kitchen style patisserie in the Maldives, and even though baking began as a personal hobby, it has grown into a significant part of my life and the story behind Bodukakkaa.

Lonumedhu: How did the Bodukakkaa page come about? Tell us the story behind the name.

Muna: Bodukakkaa came about very naturally in late 2017, during the time when sharing everything to do with food online was becoming popular. What began as a simple space to post my cooking and baking has now gradually grown into something more meaningful.

The name “Bodukakkaa” feels very close to home. It reflects warmth, familiarity, and a strong local identity. While living abroad, it felt like a way to stay connected to home through food.

As I shared my dishes, more people, especially those from Malé, started following my page and reaching out for recipes. That sense of connection through food is really what shaped Bodukakkaa into what it is today.

Lonumedhu: How did you branch into sourdough? What was the learning process?

Muna: I’ve always loved bread. It’s something I naturally gravitate towards. Although I’m not professionally trained as a chef or baker, I took the opportunity to learn as much as I could while living abroad, including bread making, pastry, cooking, and even food photography courses. After moving back, I also felt there was limited access to good quality bread in Malé, which motivated me even more to continue baking and sharing what I make.

Sourdough, in particular, was a challenging but rewarding journey. It takes time, patience, and a lot of trial and error to understand the process. Even now, it continues to teach me something new. One of the added challenges in the Maldives is sourcing good quality bread flour, so over time I developed my own flour mix that works well for my processes.

At the moment, my main focus is sourdough, but I do plan to gradually introduce other baked items as well. Baking has always been something shared in my family – my sisters are also very talented in the kitchen – so you may see more variety and collaboration in the future.

Lonumedhu: What do you think sets your sourdough apart from others?

Muna: There is a lot of care behind each loaf. I use slow fermentation, which helps develop better flavour, texture, and makes the bread easier to digest.

I also work with my own flour blend, adapted to what’s available locally. My starter has been with me since 2024, when I first borrowed it from a resort bakery, and I’ve been nurturing it ever since. Everything is made in small batches at home, which helps me maintain consistency and a personal touch in every loaf.

On top of that, my sourdough is made without bread improvers, additives, or preservatives with just flour, water, salt, and time, so people know they’re eating bread that’s as simple and honest as possible.

Lonumedhu: What’s the most time consuming or most challenging part of what you do?

Muna: It is working with the ingredients and the environment I have. Sourcing good quality flour is not always easy, and it makes a big difference to the final loaf.

On top of that, managing fermentation and dough hydration can be quite tricky in our climate. The high temperature and humidity affect how the dough behaves, so I often have to adjust timings and hydration levels to keep the bread consistent.

Lonumedhu: What's your favourite cuisine to cook for yourself or for your family?

Muna: I enjoy cooking a mix of Mediterranean and Indian dishes, but the cuisine that speaks to me most is Palestinian, from the wider Levant region. I’m especially drawn to its use of olive oil, herbs, and slow, home-style cooking. It is food that I really connect with, both in flavour and in the stories behind the dishes.

Lonumedhu: Do you have a chef or famous foodie whose work inspires you?

Muna: One of my biggest inspirations is Chef Yotam Ottolenghi in London. His approach to vegetables, herbs, and bold flavours has had a big influence on how I cook. Ottolenghi once even shared an Instagram post of a cake I made using one of his recipes, which was a really special moment for me and encouraged me even more in my cooking journey.

Lonumedhu: What’s your advice for other home cooks who aspire to start their own food business?

Muna: I think it’s important to remember that this is a very small and close-knit place, so finding your niche really matters. Choose something you truly love to make – something you don’t get tired of repeating – and commit to doing it well and consistently.

You will make mistakes along the way, and that’s completely normal, those experiences are often your best teachers. Learn from them, refine your work, and don’t forget to enjoy the process.

Lonumedhu: What are your future plans for the Bodukakkaapage and for your cooking journey?

Muna: I see Bodukakkaa growing slowly and meaningfully. For now, my focus is on maintaining the quality of my sourdough and staying connected to the community that has formed around the page.

I do plan to expand my offerings over time, but in a careful and intentional way. I’d like to introduce a few more products and, eventually, move towards creating a space where people can enjoy the bread and food in person as well.

Lonumedhu: Thank you so much for your time, Muna. We wish you success in all your future endeavours!