Kopee Fathu Satani

Kopee Faiy or collard greens is a leaf that’s frequently used in the Maldivian cuisine. It tastes like a cross between kale and cabbage and in the recipe below it is combined with Maldivian fish paste rihaakuru, onion, lime, chilli and grated coconut for a punchy sambal type dish.

Serves: 2

Ingredients:

• 2 large collard green leaves
• 1 medium onion
• ¼ scotch bonnet pepper (or to taste)
• ½ lime
• ¾ cup grated coconut
• 2 tbsp. rihaakuru (Maldivian fish paste)

Instructions:

1. Wash the leaves and remove the stem and midribs. Slice them thinly
2. Slice the onion and scotch bonnet pepper thinly.
3. Add the sliced onions and peppers to a mixing bowl. Squeeze in the lime. Then using your fingers squash and squeeze the mixture until the onions soften and release their juices.
4. Add the grated coconut and mix again until everything looks well combined.
5. Then add the rihaakuru and mix again until everything is well combined.
6. Finally add in the greens and mix until the greens are well coated with the rihaakuru mixture.
7. Have a taste and adjust seasoning before you call it done.