Majaa

Majaa means ‘fun’ in the Maldivian language Dhivehi and eating it can certainly be fun as this is a concoction that delivers a lot of heat, sourness and saltiness.

While majaa is certainly for beach days and picnics, it’s a great snack for all sorts of informal gatherings involving friends, family and even colleagues.

Serves: 5

Ingredients:

• 1 small onion
• ½ scotch bonnet pepper
• 300g tamarind
• 1 tbsp. lonumirus (Maldivian chilli paste)
• 1/3 cup rihaakuru (Maldivian fish paste)
• ½ cup water
• 1 cup sour mango (sliced)
• 1 cup unripe papaya (diced)
• 1 cup sliced kihah (stage between coconut palm flower buds and drinking coconut)
• 1 cup carrot (diced)
• 1 cup red apple (diced)

Instructions:

1. Thinly slice the onion and scotch bonnet pepper. Slice the mango and kihah into half inch long thin pieces. Dice the papaya, apple and carrot.
2. To a bowl add the onion, scotch bonnet, tamarind, water and mix well using your fingers, squeezing the mixture until well combined. You’ll need to wear gloves as the scotch bonnet would be hot.
3. Add lonumirus and rihaakuru and mix again until well combined.
4. Add the mango, papaya, kihah, carrot and apple and mix to combine and that’s it.