Kihaaku Mashuni (Dish)
Author(s)
Title
Kihaaku Mashuni (Dish)
Alternative Title
Kihaaku Mashuni (ކިހާކު މަސްހުނި)
Publication Type
Language
div
Location
Maldives
Keywords
Cuisine
Cookery
Maldives
Coconut
Recipe
Kihaaku Mashuni
Relevance to ICH Safeguarding
Description
Kihaaku Mashuni is a special dish that is frequently served during the Iftar of the Ramadan in the island of AA. Ukulhas. Mashuni is usually made from mixing smoked fish (Mas) with desiccated coconut (Huni). The coconut mentioned here refers to the Kaashi
the stage of maturation when the flesh is firm and the thickest. Instead of using Kaashi, the Kihaaku Mashuni uses Kihaah
the mesocarp of the coconut that has just started to fill with water. At this stage, mesocarp or the Kihaah is very tender and slightly sweet.
Recipe (as in AA. Ukulhas)
The ingredients are as follows :
Kihaah
Smoked fish or fish used in Garudhiya (Garudhiya is a dish prepared by cooking fish in water with salt. Often eaten with rice or roshi)
Gabulhi Huni (desiccated flesh of a coconut at the stage the coconut flesh starts to get firmer)
Lime
Onion (usually red)
Garlic
Habanero chilli or any variety of long chillis (eg. Thai Chilli)
Salt to taste
For preparation:
Lay down a Bithufange’ (originally a wall covering weaved with coconut leaves) to be used as a mat. This mat Bithifange’ is 4x4 Riyans (1 Riyan = 27 inches). This will be done around one hour before sunset.
Place a Hunigondi on one end of the mat with other ingredients and utensils at the other (Hunigondi is a wooden stool like equipment designed with one side tapering off to a rounded blade jagged at the edge that is used desiccate coconuts).
Shave the Kihaah of its exocarp and then desiccate it using the Hunigondi.
After finely choping the onion, garlic and chili, knead it in with the fish and then add lime and salt to taste before mixing it with the Gabulhi Huni. After this the mixture is lightly mixed in with the desiccated Kihaah.
The preparation is mostly done by the elder male of the house while the elder female sets the food. This dish is then served with a plain rice porridge and some even prefer to add a bit of Garudhiya too. The food is served on the coconut leaf woven mat with small stools placed around it as seating. Though some of this equipment and settings may have modernized with time, the dish itself remains.
Kihaaku Mashuni has many variations to it throughout the Maldives. However, it is common to serve it for Iftar even in islands other than AA. Ukulhas. The Iftar time of the Ramadan has always been a very celebrated moment of the day for the Maldivians. It is common to see dishes that will not normally grace the tables during this time. However, the dishes served have changed over time. The western dishes have also made to the table and it can be observed that a great proportion of the younger generation prefers it. Despite this, the traditional cuisine persists with the efforts of the families to uphold the traditions that have been passed down trough the generations.
Recipe (as in AA. Ukulhas)
The ingredients are as follows :
Kihaah
Smoked fish or fish used in Garudhiya (Garudhiya is a dish prepared by cooking fish in water with salt. Often eaten with rice or roshi)
Gabulhi Huni (desiccated flesh of a coconut at the stage the coconut flesh starts to get firmer)
Lime
Onion (usually red)
Garlic
Habanero chilli or any variety of long chillis (eg. Thai Chilli)
Salt to taste
For preparation:
Lay down a Bithufange’ (originally a wall covering weaved with coconut leaves) to be used as a mat. This mat Bithifange’ is 4x4 Riyans (1 Riyan = 27 inches). This will be done around one hour before sunset.
Place a Hunigondi on one end of the mat with other ingredients and utensils at the other (Hunigondi is a wooden stool like equipment designed with one side tapering off to a rounded blade jagged at the edge that is used desiccate coconuts).
Shave the Kihaah of its exocarp and then desiccate it using the Hunigondi.
After finely choping the onion, garlic and chili, knead it in with the fish and then add lime and salt to taste before mixing it with the Gabulhi Huni. After this the mixture is lightly mixed in with the desiccated Kihaah.
The preparation is mostly done by the elder male of the house while the elder female sets the food. This dish is then served with a plain rice porridge and some even prefer to add a bit of Garudhiya too. The food is served on the coconut leaf woven mat with small stools placed around it as seating. Though some of this equipment and settings may have modernized with time, the dish itself remains.
Kihaaku Mashuni has many variations to it throughout the Maldives. However, it is common to serve it for Iftar even in islands other than AA. Ukulhas. The Iftar time of the Ramadan has always been a very celebrated moment of the day for the Maldivians. It is common to see dishes that will not normally grace the tables during this time. However, the dishes served have changed over time. The western dishes have also made to the table and it can be observed that a great proportion of the younger generation prefers it. Despite this, the traditional cuisine persists with the efforts of the families to uphold the traditions that have been passed down trough the generations.
Book/Journal Title
Publisher
The Academy of Dhivehi Language (Dhivehi Bahuge Academy)
Place of Publication
Male', Maldives
Date of Publication
Jan 2011
Issue
370
Academic Field
Social practice
Gastronomy
Community/Ethnic Group
Maldivian
Contributor
Active Contribution
Maldives, FY 2024