Mas Huni
The Maldives' national breakfast dish, reflecting an archipelago that's over 99% water and almost entirely dependent on the ocean for protein. Real mas huni uses smoked, dried Maldive fish — a distinctively cured tuna product — not fresh or plain canned tuna, and that smokiness is central to its authentic flavor; a reasonable substitute is canned tuna with a pinch of smoked paprika. In leaner times, chopped greens were added to stretch the dish further, a genuine scarcity-driven variation still seen today.
Seafood
⚠ Contains: Fish, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g smoked dried tuna, flaked (or canned tuna plus a pinch of smoked paprika)
- 1 cup fresh grated coconut (or rehydrated unsweetened desiccated coconut)
- 1 onion, finely chopped
- 1-2 fresh green chiles, finely chopped
- Juice of 1 lime
- Salt
- Roshi flatbread, to serve
Steps
- Flake the smoked tuna finely.
- Combine with the grated coconut, chopped onion, and chile.
- Mix in the lime juice and season with salt to taste.
- Serve at room temperature with warm roshi.