5 flavours of the Maldives

Over the years traditional Maldivian recipes have adopted influences from Europe and Asia to create a richly flavoured, warmly spiced culinary tradition.

Flavours of the Maldives - tuna curry

Flavours of the Maldives – tuna curry

Here are some of the key ingredients used in Maldivian cuisine and some mouth-watering recipes to inspire you.

Tuna

Tuna is a core ingredient of Maldivian cuisine prepared in a variety of ways including dried, fresh or even ground into a paste known as Rihaakuru and used as an ingredient in other dishes.

• Recipe with tuna: Maldives tuna curry

Curry powder

With its Asian influence curry is a one of the most common dishes in the Maldives, often featuring diced tuna and known locally as Mas Riha.

• Recipe with curry powder: Halaveli’s shrimp Laksa

Chilli

Giving Maldivian cuisine its heat are chillies used in many traditional dishes including the local grilled fish staple.

• Recipe with chilli: Grilled squid and Moofushi chilli tomato preserve

Coconut

The coconut is widely used in the Maldives in a variety of forms including grated, squeezed (for coconut milk) and pressed (for oil).

• Recipe with coconut: Coconut cake

Avocado

Thanks to the humid soil of the Maldives a wide range of exotic fruits and vegetables, such as avocados, grow easily here and have become key ingredients of the nation’s cuisine.

• Recipe with avocado: Constance Fish Ceviche Acapulco style

Maldivian flavours at Constance

This blend of European and Maldivian cuisine is at the heart of the menus at Constance Moofushi’s Manta and Alizée restaurants while a rich fusion of flavours is served up against the stunning backdrop of the Indian Ocean at Constance Halaveli‘s romantic Jing restaurant. And if it’s a barefoot vibe you’re after, the fresh seafood cooked on the beach is the theme at Meeru’s beach grill.

Read more

  • Find out more about the cuisine of the Maldives on the travel site Wandtheworld.

 

Recipe: Constance Spicy Chicken Legs – Mauritius style

Le Prince Maurice L'Archipel

Le Prince Maurice - L'Archipel

We like to share some of our chef’s finest recipes so that you can experience the Constance luxury experience when you are at home. This week we would like to share with you our recipe for spicy chicken legs Mauritius style.

Remember when making this dish our chefs recommend giving yourself a day to let the chicken marinate. They also recommend using a tandoor oven but if you dont have access a regular oven will be just fine.

Let us know how you get on and send us your comments and pictures of your very own spicy chicken legs. You can get in contact with us via Twitter, Facebook or the comments section below.

Spicy Chicken Legs

Preparation Time: 25 minutes marinating time: 26 hours

Cooking Time: 1 1/4 Hour

Draining Time: 24 Hours

Ingredients:

  • 1 kg boned chicken legs
  • juice of lemon
  • 2 cloves garlic
  • 1 small chunk ginger

For the marinade: 20 cl plain yogurt, drained in a cloth for 24 hours, 1 level tsp powdered cumin seeds, 1/2 tsp yellow chilli powder.

For the tomato sauce: 50 cl tomato coulis, 80 g finely chopped onions, 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 sprigs thyme, 20 cl plain yogurt, 30 g untoasted cashew nuts, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 blades ofrnace, l/2 tsp garam masala,1 level tsp turmeric, 1/2 tsp powdered coriarider seeds, 1/2 tsp powdered cumin seeds, 1/2 tsp chart masala (a mix of black salt and sour mango powder), red chilli powder to taste (if you want a spicy dish), 2 tbsp vegetable oil, salt and pepper.

Two days in advance, cut each chicken leg into 3 pieces. Put all the chicken legs in a dish with the lemon juice and chopped garlic. Grate the ginger on top, mix and marinate for 2 hours. The juice will tenderize the meat.

Mix the marinade ingredients, add them to the chicken, mix well, cover and refrigerate for for 24 hours.

Cooking Instructions

  1. On the day you want to serve the dish, grill the chicken in a hot oven (300 °C) for 10 minutes. If possible and you have one available, bake it in a tandoor oven, which gives it a slightly smoky taste.
  2. Blend the cashews into a thick paste with a little water.
  3. In a frying pan, sweat the onions, garlic, ginger and thyme in the oil for 2 minutes. Add the whole spices – coriander, cumin, fennel and mace – and cook for 1 more minute. Add the tomato sauce and stew for 20 minutes.
  4. Add the garam masala, salt, pepper, red chilli powder, powdered coriander, powdered cumin and chart masaia. Simmer for another 10 minutes.
  5. Add the cashew paste, the turmeric and the chicken legs. Simmer for 30 minutes on low heat. Add yogurt (do not let it boil), correct seasoning and serve.
You can also purchase the Prince Maurice recipe book that contains these two recipes and 50 more from our online store.

Recipe: Bake something special this Mothers Day


100% Mauritius - Recipes from our finest chefs

This Sunday is Mothers day so why not bake her something special with a recipe straight from, one of our finest resorts, Le Prince Maurice. Below you can choose from a luxurious Coconut-coriander pound cake or a delicious Orange-lemon gingerbread. Do something extra special this mothers day and give her a hint of Mauritius.

Coconut-coriander pound cake

Preparation Time: 30 minutes

Cooking Time: 45 Minutes

Ingredients

  • 125g butter + 20g for the tin
  • 10g icing sugar
  • 3 eggs
  • 100g powedred coconut
  • 1/2 vanilla pod
  • 8g powdered coriander seeds
  • 1 tsp baking powder
  • 15cl milk
  • 200g flour
  • 50g trimoline (inverted sugar syrup), clear Golden Syrup, or glucose syrup

Baking instructions

  1. Preheat oven to 140 °C
  2. Cut the vanilla pod in two lengthwise and scrape out the seeds with the tip of a knife. Keep them aside
  3. Beat the butter until smooth and fluffy, then add icing sugar and trimoline
  4. Add eggs one by one, still beating, then powered coconut, vanilla seeds, powdered coriander and milk. Mix well.
  5. Add flour and baking powder
  6. Butter a cake tine and pour the batter into it; should reach two thirds of its height. Bake for 45 minutes

Orange-lemon gingerbread

Preparation Time: 20 minutes

Cooking Time: 50 minutes

  • 165g runny honey
  • 6 tbsp milk
  • 125g wholewheat flour
  • 1 tsp baking powder
  • 1/2 level tsp baking soda
  • 13g powdered almonds
  • 1 pinch of salt
  • 1 egg
  • the grated zest of 1 orange
  • the grated zest of 1 lemon
  • 1 pinch powdered ginger
  • 1 pinch powdered aniseed
  • 1 pinch powdered cinnamon
  • 1 pinch powdered coriander seeds
  • 1 pinch ground cloves

Instructions

  1. Preheat oven to 160 °C
  2. In a saucepan, boil the milk with the honey. Let cool to blood temperature.
  3. Sift the flour with the baking powder and baking soda. Add them to the milk-honey mixture. Mix with spatula.
  4. Add the powdered almonds and the sale, mix well until smooth.
  5. Add the egg, grated zests and all the spices.
  6. Immediately pour the batter into the tin. It should reach halfway up the sides.
  7. Bake for about 45 minutes
  8. After baking, and before it has cooled completely, wrap the gingerbread in cling-film to keep it moist.

You can also purchase the Prince Maurice recipe book that contains these two recipes and fifty more from our online store.