About
Mashuni and roshi are quintessential staples of Maldivian cuisine, combining simplicity with vibrant flavors. Mashuni is a dish made from flaked tuna mixed with grated coconut, onion, lime, and chili, creating a refreshing and satisfying blend.
It is traditionally served with roshi, a soft flatbread similar to Indian chapati, making it a beloved breakfast option, though it’s enjoyed at any time of day. This pairing reflects the Maldives' resourceful use of local ingredients and its rich culinary traditions.
The cuisine of the Maldives, or Dhivehi cuisine, is shaped by the country's geography as an island nation in the Indian Ocean. Fishing is central to life in the Maldives, and tuna, especially skipjack tuna, is the cornerstone of most dishes.
Coconut palms, abundant on the islands, provide flavor and sustenance, while rice, flatbreads, and root vegetables round out the diet. As a historical crossroads of trade between Asia, the Middle East, and Africa, the Maldives absorbed influences from diverse cultures, enriching its culinary repertoire with spices and techniques.
Despite its proximity to South India, Maldivian cuisine stands apart in several key ways. The Maldives relies heavily on seafood, particularly tuna, whereas South Indian cuisine features a broader mix of seafood, meat, and vegetarian options.
Maldivian dishes also use fewer grains and dairy products, focusing instead on fish and coconut. The spice profiles in the Maldives are generally simpler, allowing the freshness of the ingredients to shine, while South Indian cuisine is known for its complex spice blends.
Additionally, Maldivians often pair their meals with flatbreads like roshi rather than the rice or dosas common in South India.
Historically, the Maldives’ location along ancient maritime trade routes introduced spices such as cinnamon, cardamom, and turmeric from South Asia, as well as curing and fermenting techniques from the Arab world.
However, the islands’ isolation and limited agricultural resources preserved a distinct culinary identity. Mashuni and roshi embody this unique fusion of local ingredients and global influences, making them a delicious representation of Maldivian culture and history.
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INGREDIENTS
Ingredients for Mashuni:
1.5 cups canned or freshly cooked tuna (skipjack preferred, flaked)
1 cup grated fresh coconut (or thawed frozen coconut)
1 small onion, finely chopped
1-2 green or red chilies, finely chopped (adjust to taste)
Juice of 1 lime or lemon
1 tablespoon fresh curry leaves (optional, finely chopped)
Salt, to taste
Ingredients Roshi:
3 cups all-purpose flour (or whole wheat flour)
1 teaspoon salt
2 cups hot water (just below boiling, adjust as needed)
1 1/2 tablespoon vegetable oil (plus more for cooking)
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Instructions
Instructions for Mashuni:
In a large mixing bowl, add the flaked tuna and grated coconut.
Stir in the finely chopped red onion, green chilies, and curry leaves if using.
Squeeze the lime juice over the mixture and season with salt and black pepper. Let it marinate for 30 minutes.
Use your hands or a spoon to mix everything thoroughly, ensuring the flavors are well combined.
Adjust the seasoning and lime juice as desired.
Serve immediately with fresh roshi or as a side with rice or bread.
Instructions for Roshi:
In a large bowl, mix the flour and salt.
Gradually pour in the hot water while stirring with a spoon or spatula. The heat helps soften the flour and creates a pliable dough.
Once the dough starts to come together, add the vegetable oil and knead gently until the dough is soft and smooth. Be careful not to burn your hands; wait until the dough cools slightly before kneading.
Divide the dough into small, equal-sized balls (about golf ball size). Roll each ball into thin circles, about 6-8 inches in diameter, on a lightly floured surface.
Heat a skillet or pan over medium heat.
Cook each roshi for 1-2 minutes on one side until bubbles or light brown spots appear, then flip and cook for another 1-2 minutes.
Keep the cooked roshi warm by stacking them and covering them with a clean kitchen towel.
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