Satani Special

Perhaps the various satanis we make can be viewed as our very own Maldivian versions of salads. It gives the extra crunch and bite, extra juiciness and flavour to almost any meal. Below is a look at some of our favourite versions. We believe the secret to a good satani is in how thinly the ingredients are sliced as well as how well they are mixed, or to be more accurate squashed and squeezed together.

Fiyaa Satani

Ingredients:

• 1 onion
• ½ lime
• ¼ githeyo mirus (scotch bonnet peppers)
• Salt to taste

Instructions:

1. Slice the onion and githeyo mirus thinly.
2. Squeeze in the lime and mix all ingredients well.

Anbu Satani

Ingredients:

• 1 young mango
• ½ githeyo mirus (scotch bonnet peppers)
• 2 onions
• Salt to taste

Instructions:

1. Peel and slice the mango into small thin pieces.
2. Slice the onions and githeyo mirus thinly and mix them well with the salt.
3. Add the sliced mango and mix everything together well.

Falholu Satani

Ingredients:

• 1 young papaya
• 1 githeyo mirus (scotch bonnet peppers)
• 2 onions
• 2 limes
• Salt to taste

Instructions:

1. Peel and slice the papaya in to small thin pieces.
2. Slice the onions and githeyo mirus thinly.
3. Add the salt and lime, and mix everything well.

Fundi Satani

Ingredients:

• 1 githeyo mirus (scotch bonnet pepper)
• 1 tsp dried tuna flakes
• 8 bilamagu (bilimbi)
• ½ cup mint leaves
• 1 inch piece of ginger
• ½ cup grated coconut
• 1 garlic clove
• ½ tsp cumin
• 4 curry leaves
• Salt to taste

Instructions:

1. Toast the grated coconut lightly over a heated pan until they start to take on a brownish colour.
2. Using your mixer, blend all ingredients together until somewhat smooth.

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