Kitchen of Maldive Islands

Kitchen Maldiv is constructed on traditions Indian and, partly, Arabian culinary traditions. Rice, seafood both various spices and sharp seasonings are widely used. Smoked, dried and boiled fish are used in the majority of traditional dishes.

Kitchen basis - a boiled tuna with the rice, seasoned with various sauces (first of all - coconut карри) and pepper, and also "хикимас" - dried and копченная fish. Also traditional fish soup and rice "гарудия", котлетки from a tuna with a coco the "rumble", the baked fish with paste чили "фихуну мас", рулетики from fried fish "кимиа", fish paste "рихаукуру", fried fish with pepper and garlic "телули May" are good a pie with fish, a coco and onions "баджия", a fish pie "кули боркиба", etc.

Meat, basically - a hen, are used only on holidays or as a part of special dishes. Basically rice in all variations - boiled in coconut milk, with various vegetables, pepper, all the same fish or sea arthropods, and also with bananas, a papaya, a mango, a pumpkin, a sweet potato or breadfruit tree fruits is used.

The main dessert - a coconut in all kinds, and also sweet dishes from rice and fruit. Coconut milk, various puddings, vegetable both fruit salads and a batch is widely used.

The basic drink - the tea used with a considerable quantity of milk and sugar. Black tea is extended poorly, but is everywhere, local residents simply have not got used to drink it. The increasing distribution gets coffee, basically - in an Arabian way, but as well as all import products it here is expensive enough. In a heat juice, local sweet milk "киру сарбат", sweet palm juice of "times", a drink "суджи" and слабоалкогольный a drink "гаа" from rewandering palm milk are very good.