feature

Make each day in the Maldives a delight for your taste buds!

There are many reasons to go to the Maldives. The turquoise waters, coming in
colours that you didn’t know even existed. The fun and thrills of your life on a
jet-ski or a “flyboard”. The pleasure of sleeping in an overwater house, lounging in
an infinity pool and soaking in the endless blue of the water and sky. The buildings
built centuries ago out of interlocking blocks of coral.


But what you may not have known is that the food of this small island nation – a
mix of countless imported cuisines, with its own tropical flair, fresh and exquisite
ingredients prepared by world-class, and sometimes celebrity, chefs – is as much a
reason to come as the scuba diving opportunities here. The Maldives is a foodie’s
heaven. So let’s find out why:


Manta Ray Treehouse
Did you expect luxury dining up in the trees? Only at the Maldives! Come to Joali
Maldives, on Muravandhoo Island, and feast on local favorites such as tuna with
chilli and lime, fish curry, and native lobster.

Four Seasons Kuda Huraa
Fancy some ethnic dining? Then head to the north of Malé Island, where you can
eat food inspired by the staples of the South Indian state of Kerala, hundreds of
kilometres east over the ocean.The excellent chefs meld Indian flavors into local
seafood, and their thalis offer a wide variety of options. If you’re in the Maldives,
it’s not something to miss.


White Orchid Restaurant,
Or maybe you fancy Chinese food. Then join chef JA Manafaru, and order
staples like wok-tossed spicy Maldivian lobster, or the “Maldives seafood hot
pot” – a wonderful blend of local and imported flavours.


So Hands On
Located on the island of Soneva Fushi, where celebrities such as Madonna and
Paul McCartney are known to frequent, this private, eight-person sushi dining
space is managed by the three-Michelin-star Japanese chef Kenji Gyoten. And –
as you might imagine – the food is unforgettable.


Shades of Green
This is – as you might guess from the name – a superb, plant-based hub in the
Maldives. Located on the same island – and in the same resort – as So Hands On,
it starts out with a sample of the produce grown right on the island itself. And it
only gets better. After you’ve eaten here, you won’t miss milk or meat, even if
you’re an omnivore!


● Ithaa Undersea Restaurant
Yes, in the Maldives you can bring delight to your taste buds even from under the
water! On Conrad Maldives Rangali Island, you’ll find this most unique
restaurant, where the walls are literally a window to the delights of the ocean.
When this opened in 2005, it was the first, and only, undersea restaurant in the
world! And the food is delicious – so much so that you might forget your unusual
setting, enraptured as your stomach becomes!

Untitled design (71)

Gulha

About

Gulha is the national dish of Maldives, a deep-fried pastry ball filled with smoked fish such as Maldive fish or tuna, along with desiccated coconut and onions. The snacks are usually sold at small cafés known as hotaa, or in shops scattered throughout the island

Ingredients

1 cup smoked tuna – diced/sliced, 1/4 cup coconut – scraped/grated, 1/2 Scotch bonnet (githeyo mirus) – finely chopped, 1/4 cup curry leaves – finely chopped, 1/2 cup onion – finely sliced, 1cloves garlic – pressed/grated/very finely chopped, 1 tsp ginger – grated, 1/4 cup lemon juice, 1/4 tsp turmeric powder, Salt to taste, 1 cups flour – sifted,1 tsp salt, 1/4 cup vegetable oil, Warm water, Vegetable oil

Directions

1 Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2 Add the tuna and coconut, and mix into a thick paste-like mixture.

3 Shape the mixture into small marble-sized balls.

For the dough

4 Add the oil and salt into the flour.

5A dd warm water and knead until you have a dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.

6 Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.

7 Deep fry over medium/low heat until brown and crisp.

Different Recipe

Untitled design (69)

Barramundi With Lemon Basil Sauce

History

As found on Wikipedia

Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland[3] meaning “large-scaled river fish”.[4] Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii.[5]

However, the name was appropriated for marketing reasons during the 1980s, a decision that has aided in raising the profile of this fish significantly.[5] L. calcarifer is broadly referred to as Asian seabass by the international scientific community, but is also known as Australian seabass.

blank

Ingredients

You can find the recipe below and at this link

4 (4 ounce) fillets barramundi (Asian sea bass, 1 tablespoon olive oil, or as needed, ½ teaspoon seafood seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon lemon zest, 1 pinch dried thyme, 1 cup melted butter, ¼ cup lemon juice, ¼ cup white wine, 2 tablespoons chopped fresh basil, or to taste

  • Step 1Preheat oven to 375 degrees F (190 degrees C).
  • Step 2Brush fish with olive oil.
  • Step 3Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
  • Step 4Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
  • Step 5Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

A different recipe by video

Eat 1200 x 628 (1)

Jamaican Beef Patties

The Jamaican beef patty is another famous staple of the island that you must try. Try the curry chicken patty or the veggie patty when you’re in Jamaica. If you ever make it to Kingston then the lobster and shrimp patties at Devon House are legendary, as is the curry goat patty

Eat 1200 x 628

Mexican Chocolate Clam

Chocolate clams are very popular in all coastal lagoons from Magdalena Bay south along the Pacific side of Baja, throughout the Sea of Cortez, and along the coast of the mainland to Guatemala. The Mexican Chocolate Clam has a uniformly colored brown shell. It is the largest West Coast bivalve, reaching about 5 to 6 inches across.

If you cannot find them, replace them by any high quality clams in shells.

Eat 1200 x 628

Red Chicken Tamales

Eat 1200 x 628

Agua Fresca de Pitaya

Pitahaya also known as dragon fruit, comes in various colors, from white to red to yellow. Any one of them will do in this agua fresca. No need to remove or strain out the seeds since the blender will almost pulverize them. Freshly squeezed lime juice is used for a more authentic Mexican agua fresca but lemon juice can also be used. Serve cold and over ice.

Eat 1200 x 628 (1)

Escoveitch Fish

Escoveitch Fish This Jamaican fish dish is extremely popular and everyone has their unique twist to it. The fish is fried and then covered in a sea of vegetables that have been simmered in a spicy vinegar mix.

Eat 1200 x 628 (1)

Ackee and Saltfish

Ackee and Saltfish This is Jamaica’s national dish and it is served mainly as a breakfast item, though it can be had at any mealtime of the day.

Eat 1200 x 628 (1)

Jamaican Rice and Peas

Jamaican Rice and Peas This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Seller of Travel Registrations: CA: 2130335-70 | WA: 604118560 | IA: 1419 | FL: ST41147 Copyright ©2021 | Wish List Travel | All Rights Reserved