For an ocean-bound chain of islands, it is no wonder that fish is the essence of cooking. From white reef fish to wild caught tuna, authentic Maldivian cuisines are incredibly delicious and diverse. The robust flavored dishes are healthy and simple to prepare. Tuna is enjoyed in almost all households in every meal of the day. Even the visitors enjoy flavorful fish dishes made from freshly caught fish.

Grilled or cooked each Maldivian dish has a distinctive balance of flavors. Regional flavors also influences Maldivian cooking. However the select of spice pastes in curries and condiments in pastries distinguishes Maldivian dishes significantly as all foods are fish based.

In addition to cooking raw fish, the process of preservation and value addition of tuna is also an integral part of traditional livelihood. Maldivian women are excellent home cooks who have mastered the art of preservation. Wholesome dishes from tuna are prepared from various forms of preserved tuna produces.

“Rihaakuru” is a concentrate made from tuna broth. In the process of making Rihaakuru, cooked tuna is extracted from the broth for smoking. To store for longer periods the tuna is further dehydrated by sun-drying. Both broth and its concentrated extract makes a typical lunch or dinner meal when served with rice or roti and dried tuna, “Valhoamas”. The tradition of tuna value addition is an instinctive lifestyle that fusions well for Maldivians who just can’t get enough of tuna dishes!