Malta, Gozo, Azure Window. Photo by Berthold Werner.
Today I’d love to be in tiny Malta (she’s 122 square miles small). I’d like to bask on a rock in the Mediterranean sun, listen to the crashing waves, and daydream until I smell dinner. And what a dinner it would be… think Italian. Think French. Arabic. Pasta and red sauce. Artichokes. Olives and capers. Rabbit stewed in wine. Fish swimming in soup.
The fresh salty air would whet my appetite. And boy would I eat.
Inland sea. Photo by Sudika.
The flavors are bold and the feelings are bolder. My heritage has taught me that Italians are full of passion and simplicity. I get the same feeling from the Maltese. This is a culture that whips up beautiful, hearty food without muss or fuss. The company is what matters, after all.
For a snack, they even enjoy spreading Maltese bread (a nice crusty slightly sour loaf is a good option) with nothing more than tomato paste – talk about simple! If you’re feeling extra fancy, add anchovies, capers, and a drizzle of olive oil. Another simple dish is the Bigilla, or spicy bean mash – a recipe which is a direct influence from Turkey.
Then there’s stuffed artichokes – one of my favorite foods on this planet (see our recipe for when we cooked Italy). The Maltese have their own version which is entirely different in flavor and texture – Maltese Stuffed Artichokes (Qaqoċċ Mimli) [Recipe].
Malta, Mdina, St. Paul's Cathedral. Photo by Berthold Werner
If you’d like something more complex, then you really need to check out the Pastizzi – their flaky stuffed pastries – which contain either a ricotta filling or a mashed pea filling. The older generation continue to teach their children and grandchildren how to pull the dough as thin as leaf, then slather it with butter and lard – creating layer upon layer of flaky goodness similar to puff pastry (although word on the street is puff pastry doesn’t even come close in flavor).
Like the Italians, they enjoy their fair share of pasta – by itself, in casseroles, and even mixed into omelets. Can you imagine? An omelet filled with angel hair pasta – what sort of life have I been living that I haven’t tried this treat? (Try our Vermicelli Fritatta (Froga tat-Tarja Recipe)
If you’d like to end on a sweet note, there are Figolli – Easter cookies filled with almond paste and topped with a sweet egg candy – Marzipan Easter Cookies from Malta (Figolla) [Recipe]. Goodness gracious.
If you need me, I’ll be in Malta.
Photo by Günter König. Maps and flag courtesy of CIA World Factbook.
I drop the Maasa batter into the hot pan, wiping the tears from my cheeks. I want to be somewhere else, away from this terrible, no good day.
It’s been one of those days I sigh to the cat, Malky.
Now, as the batter puffs up into a crispy, golden disc, my focus slowly shifts from my frustrations to the smells and sights in front of me.
My mouth waters.
My stomach does a summersault.
I flip the Maasa and realize these pancake-donut treats were going to be g-o-o-d.
My phone rings. I wait. I hesitate. I shouldn’t answer. But I do.
Another silly argument about the same old drama. Predictably, the tears come back. As I lose focus, I burn the Maasa. A few minutes later I hang up the phone and sigh.
If I can’t create peace in my own, tiny life, how can I expect it for the entire world? I flip the vent hood on.
I scrape the pan. Time to start again.
This time I won’t answer the phone. There’s nothing left to say. And right now there are Maasa to cook. To enjoy.
I believe we are the key to our own happiness – our own “peace” of mind. When everything has been said that can be said, and – yet – the bitter smoke of an argument lingers for no good reason, then it is about choices.
We can choose to live in that filthy, smoky air – going over the argument in our head until our mind is ready to explode – or we can open the window and enjoy the fresh air. Begin anew. Try again in the morning.
You see, what goes wrong in our lives doesn’t matter so much as how we deal with it.
Today is a beautiful day. I will enjoy these simple fried cakes from Africa. This is a moment of grace. Once my mind finds peace, then I can pick up the phone again with fresh intent.
The crispy outside and the soft, doughy inside draw me in. The powdered sugar definitely brings all the flavors together in a way that is not only finger-lickin’, but completely addictive. This one made our tummies hurt, but in the best possible way.
What I loved least about this dish:
Not much. Just be sure not to use too much oil, as the pancakes will absorb it all. It’s a fine balance… a thin sheen is the best way to go, in my experience (but, then again, lots of oil is appreciated in west African cuisine, so the choice is yours).
This drink is a keeper. It was a favorite for all three of us… we enjoyed the slight bite from the ginger, along with the ever-so-smooth vanilla undertones. Keith named it a favorite when served sweet and chilled, and I agree. Ava and I also name it a favorite hot, as we two love a good tea party.
What I loved least about this dish:
Nothing! Play around with the quantities – more vanilla might be nice if you want to smooth it out even more.
Most days I drink three cups of tea. Sometimes more. Every day, at about the same time, I’m ready for my evening cup of deliciousness. Usually the sun has dipped below the horizon, lending a hazy glow to the darkening sky, and I desire little more than to sneak under a soft throw on the couch. With every sip I slip away.
This is when I unwind.
This is when I daydream.
Even if I drink the same tea all day long, this cup tastes different. This cup is therapy.
During these calm evenings, I almost always want hot tea although sometimes – in the sweaty heat of Oklahoma summers, I crave a tall glass of cold tea outside, in the warm evening breeze. Today’s recipe for bissap enjoyed in Mali (and west Africa in general), easily satisfies both those cravings. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a slinky splash of vanilla.
We’ve made pineapple bissap before, but today’s recipe is a totally different experience – softer, more complex, and with a spoonful of sugar in every glass, it’s just about the best drink I can think of for a west African tea party. And if you *do* have a west African tea party, be sure to serve the bissap with a few pieces of cubed mango. “Pinkies in the air” is strictly optional.
Makes 2 quarts (8 cups)
Ingredients:
8 cups boiling water
1/4 cup hibiscus
2 tsp fresh grated ginger
1 1/2 – 2 tsp vanilla extract sugar, to taste
Method:
Countdown to cozy time! First, boil a happy pot of water (8 cups). Add hibiscus, ginger, vanilla extract, and a small snowfall of sugar.
Let steep a few minutes. Watch the hibiscus tea dissolve into ribbons before finally spreading enough to stain the water deep fuchsia.
Next? Time to find a cozy spot to sip your tea. Perhaps on a large, flat stone, warm from the afternoon sun.
Village de Sangha (Mali) Photo by Padawane
Now strain the tea and enjoy…
steaming hot…
… or chilled over sparkling ice.
I promise you, you’ll be making this tea over and over again. And each time, thanks to stovetop travel, you’ll find yourself in a slightly different dream.
Bottle on the head and the Niger River, Mali, photos by Ferdinand Reus.
Peace to you and yours.
Vanilla Ginger Bissap
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We've made pineapple bissap before, but today's recipe is a totally different experience - softer, more complex, and with a spoonful of sugar in every glass, it's just about the best drink I can think of for a west African tea party.
We've made pineapple bissap before, but today's recipe is a totally different experience - softer, more complex, and with a spoonful of sugar in every glass, it's just about the best drink I can think of for a west African tea party.
Sometimes waking up to pancakes just isn’t enough. Sometimes I want to travel to Africa all in a single morning – all the way to Timbuktu – and be home in time to take my daughter to the park. And then I want a doughnut.
Is that too much to ask?
I think not.
Enter our hero – today’s recipe for the eager stovetop traveler – Maasa.
Maasa is a special gift for our gluten-free stovetop travelers. (Hi, there. I hope you are hungry!)
Every once in a while I happen upon a recipe that is naturally gluten-free. First, there were the quesadillas from El Salvador (super yum and award-winning, by the way). This week we’re going gluten-free with Maasa – a sweet treat from Mali made with rice flour and millet flour, the two most common grains in the region.
Maasa is served fresh from roadside stands, hot from shimmering oil and blanketed in a cozy layer of powdered sugar. One bite in, and you’ll see why I couldn’t settle on a name; this is a yeasty, pancakey, biscuity, doughnuty treat – crispy on on the outside and doughy on the inside.
Which, of course, means I made enough for a party:
Makes 12-18, depending on size
Ingredients:
1/2 cup whole milk plus about 1 1/2 cups
1/4 cup boiling water
2 Tbsp sugar
2 tsp active dry yeast
2 cups millet flour
2 cups brown rice flour
1 Tbsp baking powder
vegetable oil, for frying
Garnish with a generous dusting of confectioner’s sugar
Method:
So what do you say? Shall we visit Timbuktu while we cook?
We can get there with a wish (and a little elbow grease in the kitchen).
Timbuktu, photo by upyernoz
First, add boiling water to 1/2 cup milk. Then add in the sugar and yeast. Set aside for a few minutes until frothy.
Next, whisk together millet flour, brown rice flour, and baking powder. Feel the “gluten-freeness” overwhelm you (thanks Joy the Baker for that expression in her podcast with Shauna James Ahern (a.k.a. Gluten-Free Girl) – so fun!)
Now, combine the yeasty milk mixture with the flour mixture. Add the remaining 1 1/2 cups milk, a little at a time, stopping when you reach a thick batter. Now, let the batter sit in a cozy, warm spot… covered … for about 30-45 minutes. Meanwhile, take a walk through the streets of Timbuktu.
Street in Timbuktu. Photo by upyernoz from haverford, USA.
If you get tired, have a seat and play some checkers.
A game of checkers, photo by upyernoz
When you get home, the batter will be fluffy and bubbly and grand.
Perfect! It’s time…let’s make some “pancake doughnuts”! Pan fry the Maasa by the spoonful in a thin layer (about 1/8″) of hot oil until golden brown. This is almost too much oil, as the batter is very absorbent.
Turn once. Try not to dive into the deliciousness… not yet!
Drain the crispy-on-the-outside-soft-on-the-inside Maasa on paper towels and dust with a heavy coating of powdered sugar.
Eat immediately with a few dear friends…… people with whom you wouldn’t mind going to Timbuktu and back.
Photos by KaTeznik
P.S. Safe travels, my globetrotting dreamers.
Mali's Gluten-free "Pancake Doughnuts" | Maasa
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This week we’re going gluten-free with Maasa – a sweet treat from Mali made with rice flour and millet flour, the two most common grains in the region.
Maasa is served fresh from roadside stands, hot from shimmering oil and blanketed in a cozy layer of powdered sugar. One bite in, and you’ll see why I couldn’t settle on a name; this is a yeasty, pancakey, biscuity, doughnuty treat – crispy on on the outside and doughy on the inside.
This week we’re going gluten-free with Maasa – a sweet treat from Mali made with rice flour and millet flour, the two most common grains in the region.
Maasa is served fresh from roadside stands, hot from shimmering oil and blanketed in a cozy layer of powdered sugar. One bite in, and you’ll see why I couldn’t settle on a name; this is a yeasty, pancakey, biscuity, doughnuty treat – crispy on on the outside and doughy on the inside.
First, add boiling water to 1/2 cup cold milk. The resulting mixture should be warm but not hot. Add in the sugar and yeast. Set aside for a few minutes until frothy.
Next, whisk together millet flour, brown rice flour, and baking powder.
Combine the yeasty milk mixture with the flour mixture. Add the remaining 1 1/2 cups milk, a little at a time, stopping when you reach a thick batter. Now, let the batter sit in a cozy, warm spot… covered … for about 30-45 minutes.
When the batter is fluffy and bubbly and grand, pan fry the maasa by the spoonful in 1/8" hot vegetable oil, until golden brown. Turn once.
Drain the crispy-on-the-outside-soft-on-the-inside Maasa on paper towels and dust with a heavy coating of powdered sugar.
Question: What does Supergirl, a tea party, and gluten free food all have in common? They all make an appearance during this week’s Malian Global Table. That’s pretty epic. And oddball. The perfect combination, if you ask me.
I kept things simple this week, as I’m still recovering from last week’s surprise birthday celebration for my mom. What sounds good to you?
Recipe: Mali’s Gluten-free “Pancake Donuts” (Maasa) [Recipe]
Made with millet and rice flours and topped with a flurry of powdered sugar, this addictive snack comes from Mali’s street vendors. To be honest, I couldn’t decide what to call it. I finally settled on Pancake Donuts. I don’t know what else to say. The name speaks for itself. Mega.
Vanilla Ginger Bissap [Recipe]
Hibiscus tea with smooth vanilla undertones and a bit of snap from fresh, grated ginger. Sweetened to taste, this will take you to your happy place.
*All recipes and the meal review will be posted by Monday morning.
Street in Timbuktu. Photo by upyernoz from haverford, USA.
Mali is a dusty daydream away, down a lazy river, where dotted villages slip by, one by one, until forever. Of course, my first encounter with Mali wasn’t nearly so romantic, once I dug into the details. You see, I was watching a video on YouTube. When I read the caption I about fell over. Here is what it said:
“This footage was taken on a 3 day trip from Mopti to Timbuktu on a cargo pinasse. No stopping. No toilets. No beds. You should try it.”
Wowzers. Talk about a challenge, considering there’s a half dozen other people on the boat (at least). No privacy and incredibly unusual circumstances – there seems to be an open fire in the bottom of the boat, where fufu is being prepared over gently undulating pools of water. Quite the travel experience.
Children in Mali. Photo by Olivier EPRON Olivierkeita
Located in the heart of West Africa, straddling the meandering Niger River, Mali has very different food in the north as compared to the south. In both areas, a wide assortment of sauces are the staple with a bowl of rice, corn, or millet porridge. Generally, millet and rice are the staples. Southern Mali is in the tropical zone and boasts peanut sauce (called tigedigena) and many foods we’ve seen before in this Adventure – groundnut soup [recipe], jollof [recipe], stewed greens [recipe], and the like.
To the north cous cous and milk products creep more commonly onto the scene, as it dips into the arid Saharan dessert. Millet and rice flours make for some naturally gluten free treats available at roadside stands throughout Mali [Recipe]. And, as always, there’s vanilla ginger bissap [Recipe], a tart tea made from hibiscus… we’ve also done bissap before with pineapple [recipe], however there are as many ways to season bissap as there are stars in the sky.
Street in Timbuktu. Photo by upyernoz from haverford, USA. Flag and maps courtesy of CIA World Factbook.
So those are just a few tidbits. Have you had any experiences with Mali? P.S. In case you think you have no connection to Mali, think again. Mali is the home of “Timbuktu,” a town that so very remote and difficult to get to, the town is now listed in English dictionaries as a word meaning any “far away place.” Surely this little tidbit has crossed your horizon at one time or another?
I’m not sure words can really do this past week justice. So I’m going to give you a visual presentation of my mother’s surprise birthday weekend in Florida, which just so happened to coincide with the week we ate sunny, tropical Maldives.
First, of course, there was the surprise. And, boy, howdy. Mom sure was surprised. She knew she was flying in from Boston to visit her son Keith, but she had no idea her three other children would be there (including me), plus three grandchildren (including Ava). We came from Oklahoma, my brother Chris came from Virginia, and my sister Elisa and children (Amanda and Donovan) came from New Jersey.
I thought she might fall over from the shock. And she almost did.
Thankfully, she quickly recovered and we all had a really nice week in Florida.
We ate our meal, which of course meant Mr Picky filmed it. Eating the whole fish was quite the topic of discussion. Especially one particular eyeball, which my nephew almost ate. While it eventually went untouched, the prized cheek meat did make it into my niece’s belly and she loved every morsel.
While we were in Florida, we also honored the 20th anniversary of our brother, Damien’s, passing (at age 14). It was a sweet moment – time we spent reminiscing about his life and the things we loved about him.
While we were there, Ava spent a few dreamy moments looking over the ocean. And jumping in it, of course.
Then Ava got to see the world from a boat, which fascinated her.
P.S. Did I mention? Florida has the best weather… we were in swimsuits half the weekend.
Even with all that excitement, Ava’s favorite part might have been staying up past her bedtime.
And all the cookies. Of course.
If you can ever give a loved one a surprise party, I highly recommend it. Especially when coupled with a getaway to Florida and a daydreamy meal that takes you to Maldives.
Also, if you ever need a fun, meaningful gift idea – try a love box. We filled a beautiful wooden box with 70 notecards/photos – all sorts of happy memories and loving thoughts. Each of us put some love into the box, and she can look through them for years to come.
Happy Birthday, mom!
THE FOOD
Roasted Whole Fish from the Maldives (Fihunu Mas) [Recipe]
What I loved most about this dish:
The spicy coconut marinade was wonderful and, once I figured out how to cook the fish without ruining the beautiful crust, I loved it. Buying large whole fish can be expensive, but if you’re resourceful, you can make fish stock with the bones and fish cakes with the leftovers. My family wasn’t too sure about trying this one, but by the time we ate the fish, they enjoyed it (although I don’t think anyone will be making it themselves, except perhaps my niece, Amanda, who really took a liking to it).
What I loved least about this dish:
I just couldn’t grill the fish and have any success. I would love any tips from seasoned pros.
Well, as mentioned in the recipe, I loved that I learned the recipe on twitter. Epic! The flavor is incredibly intense – it’s like a gingery limeade with a heavy dose of honey. Mr Picky enjoyed it, as did everyone else…although Ava did find it “spicy.” The key is to mix and match the flavors to your own personal preference.
What I loved least about this dish:
Making the ginger juice seems like a bit of a bother, until I rolled up my sleeves and realized it took just a few minutes and the results were well worth it. You can also just crush bits of ginger in a garlic press, for small uses. That could be a good way to make a single serving of this drink.
This is sweet, creamy, and custardy. Definitely yum. All those who sneaked a nibble from the fridge said so… so that’s a pretty good review, if you ask me.
What I loved least about this dish:
When cooking this over the stove top I curdled the eggs. When I cooked this in a double boiler, it took 2 hours to make, with continual stirring. Ugg. Tips welcome and appreciated.
Let’s capture sunlight in a pan… and pretend it’s all the way from Maldives.
You only need three ingredients: ghee, sweetened condensed milk, and eggs. A pinch of salt is nice, if you’re feeling adventurous.
Whisk the eggs and condensed milk together… and cook over a double boiler until very hot and thickened. This will take several minutes (about 15-20 for me).
Melt in the ghee and continue whisking until thick and pulling away from the sides of the pan and resembles mashed potatoes or thick polenta. This can take a while (45 minutes for me), so make sure you have a glass of wine, or a bubbly spritzer to keep you occupied as your arms develop muscles you never knew you had.
Don’t rush it or the custard won’t set enough to slice.
Now is a good time to mention an important note: I tried to do cook this custard without a double boiler – I’m usually very good at this… but I was on my brother’s stove and because it was electric I didn’t have a good feel for what was happening. As you can see, I ended up with slightly curdled eggs. The flavor was still good, though… so, if this happens to you, don’t throw it out!
Press into a buttered baking pan or mold, about 8×8 is great.
Refrigerate until set and chilled – at least four hours – no baking needed.
Whisk the eggs and condensed milk together... and cook over a double boiler until very hot and thickened. This will take several minutes (about 15-20 for me).
Melt in the ghee and continue whisking until thick and pulling away from the sides of the pan and resembles mashed potatoes or thick polenta. About 45 minutes.
Press into a buttered baking pan or mold, about 8x8.
Refrigerate until set and chilled - at least four hours - no baking needed.
I almost can’t believe how easy it is to chat with people from around the world now a days – to get to know each other – to learn from each other – to celebrate each other. To raise a glass to each other.
Sometimes I get recipe ideas from books.
Sometimes readers email me recipes.
But today’s recipe for “Lomi Lomi” comes from an altogether different place. And it sparkles like the ocean on a sunny day.
Last week I knew nothing about this poolside sipper. In fact, had I not begun a conversation with the Four Seasons Maldives on twitter, @FSMaldives), I would not be sharing it with you today. Lomi Lomi is snowy and tropical, sweet and tart, spicy and refreshing. Since it only contains three ingredients, the drink comes together very quickly.
I am still in shock that hotel staff was able to suggest this drink to me from halfway around the world, and tell me how to make it … in less than 144 characters.
When you can tweet a recipe, then you know it’s easy.
And when you tweet it halfway around the world, then you know our great, big, giant world is definitely becoming a friendlier place.
And quite a bit smaller.
Speaking of friendly and small, you should make this recipe with a honey bear.
It’ll make you smile. I promise.
Here’s how to make Lomi Lomi:
First, make or buy the ginger juice:
Combine 1 cup peeled & grated ginger, with 4 cups boiling water. Strain. Alternatively you can boil the ginger until it reaches desired strength.
You can also run fresh ginger through a juicer, if you have one, but the result is much more potent, so you won’t need as much in the recipe.
Ginger juice keeps for at least a week in the fridge.
Now, to make Lomi Lomi:
Mix 1 part ginger juice, 1.5 parts lime juice and 1-3 parts honey (to taste). Mix with lots of crushed ice… or blend the Lomi Lomi and ice together, like a frozen margherita. That’s what I did and it was yum!
NOTE: Be sure to thoroughly mix the honey into the juices first, before adding the ice, or the honey will harden like rock and wont blend into the drink.
Thanks to The Four Seasons Maldives for helping me put together a fun Maldivian drink. It was a great addition to my mom’s 70th birthday celebration.
And, if you’re curious, here’s the exact recipe they tweeted me (which I modified a little bit): “250g chopped ginger blend with 1 litre water, strain. Add 20ml ginger juice, 30ml lime & 60ml honey, lots of ice, to taste.”
Lomi Lomi is good sippin’ any time of day. Or night.
Cheers to you and yours!
Lomi Lomi
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Last week I knew nothing about this poolside sipper. In fact, had I not begun a conversation with the Four Seasons Maldives on twitter, @FSMaldives), I would not be sharing it with you today. Lomi Lomi is snowy and tropical, sweet and tart, spicy and refreshing. Since it only contains three ingredients, the drink comes together very quickly.
Last week I knew nothing about this poolside sipper. In fact, had I not begun a conversation with the Four Seasons Maldives on twitter, @FSMaldives), I would not be sharing it with you today. Lomi Lomi is snowy and tropical, sweet and tart, spicy and refreshing. Since it only contains three ingredients, the drink comes together very quickly.
Combine 1 cup peeled & grated ginger, with 4 cups boiling water. Strain. Alternatively you can boil the ginger until it reaches desired strength.
You can also run fresh ginger through a juicer, if you have one, but the result is much more potent, so you won’t need as much in the recipe.
Ginger juice keeps for at least a week in the fridge - this makes more than you'll need for the recipe.
For the lomi lomi
Mix the honey into the juices first, before adding the ice or the honey will harden. Finally, blend with lots of ice (to make like a slushy).
Recipe Notes
Note: here’s the exact recipe the hotel tweeted me (which I modified a little bit): “250g chopped ginger blend with 1 litre water, strain. Add 20ml ginger juice, 30ml lime & 60ml honey, lots of ice, to taste.”
You should have seen my brother’s face when I told him we were going to make whole fish for our Maldivian Global Table. His eyes about popped out of his head. In fact, my entire family – both brothers, my sister, mom, niece and nephew – was wary of the idea. While eating the whole fish is rare in the United States, we knew from experience that our family was in for a treat.
We ate this meal in Florida, as part of a celebration of my mom’s surprise 70th birthday, so I had a bounty of fresh, beautiful fish at my fingertips. Nothing had been previously frozen – it was glorious. I chose two large, bright-eyed grouper (almost $40 each) and began the process.
Photo of beach decor by Nevit Dilmen.
I whipped together the marinade in my brother’s blender. Typically, locals mix together a combination of hot chili peppers, spices, and aromatics. In a fit of inspiration, I added the coconut milk as most every recipe in Maldives contains some form of coconut.
The end result is a very moist sauce which gives the fish a rich, fiery flavor and deep golden brown color.
Keep in mind, you have two choices when it comes to roasting the fish – over the grill or in the oven. Just be forewarned – if you grill it, the skin can easily stick to the grill and you risk losing your beautiful, flavorful crust. I know, because I did it. They say the key to grilling fish is to put the fish on an extremely hot, oiled grill, reduce the temperature, and flip only once. None of this helped me and, while the fish was tasty, all the flavor stayed behind on the grill.
After spending another $40, I learned that putting the seasoned fish on a baking pan and roasting it is the way to go for me. Easy peasy and a perfect crust every time.
The results speak for themselves – (left) I’m no good at grilling fish (note that all the skin came off of the fish), however baking it is a breeze. (right)
NOTE: I recommend using larger fish, so that the marinade has time to brown. Fish that only take a minute or two to cook aren’t good for this recipe, even if whole.
Ingredients:
Spicy Wet Marinade (makes 3 cups if you use all the coconut milk):
1 or more Thai bird chili pepper(s)
1/2 -1 habanero (if desired)
1 onion
4-5 large cloves garlic
1/2-1 can coconut milk, depending how wet you want to marinade
1 Tbsp chili powder (or to taste)
1 Tbsp cumin
12 curry leaves (available at Indian grocers)
2 tsp black peppercorns
1 Tbsp salt
Whole fish, as needed (I used two large red snapper, five pounds each)
Have the fishmonger prepare the fish for cooking – descale, gut, etc.
Serve with lime slices.
Method:
Fly to the Maldives and preheat a beachfront oven to 375F.
Meanwhile, let’s make the beautiful marinade.
Add the Thai bird chili pepper(s), habanero, onion, garlic, coconut milk, chili powder, cumin, curry leaves, peppercorns, and salt to the bowl of blender. Blend like crazy!
Note: if you’d prefer a mild sauce, start without the hot peppers and add a little at a time until you like the flavor.
Puree until smooth. Check the flavor and add more seasonings as desired.
The final sauce is tan, coconut-tastic, and packs a mean punch.
Next, prepare the fish. Cut slits along both sides of the body – about every 2 inches – in order to ensure even cooking.
Spread the marinade all around, on both sides. I only used half the marinade on these two giant fish.Bake at 375F until deeply browned and flaky. These large fish took about 45 minutes. I didn’t turn the fish, which left the underside without a crust – I’ll try putting it on my roasting rack next time, to see if that helps.
Fish by me, beach of Bathala island by Bruno de Giusti
To serve, lift upper fillet off of the bone by cutting along the backbone and sides, then sliding spatula between the fillet and the rib cage and lifting the fillet off. Here’s an example I found on youtube to help you see how it works.
Enjoy with rice, more hot sauce, and a smile.
Yummy fish. Photo on the left by my brother, Chris Glennon.
And, of course, be sure to enjoy that oceanfront view…
… whether you are in Maldives or Florida…
or just doing plain ol’ stovetop travel.
Have a happy day, wherever you are!
Roasted Whole Fish from the Maldives | Fihunu Mas
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Keep in mind, you have two choices when it comes to roasting the fish - over the grill or in the oven. Just be forewarned - if you grill it, the skin can easily stick to the grill and you risk losing your beautiful, flavorful crust. I know, because I did it.
Keep in mind, you have two choices when it comes to roasting the fish - over the grill or in the oven. Just be forewarned - if you grill it, the skin can easily stick to the grill and you risk losing your beautiful, flavorful crust. I know, because I did it.
Add the Thai bird chili pepper(s), habanero, onion, garlic, coconut milk, chili powder, cumin, curry leaves, peppercorns, and salt to the bowl of blender.
Puree until smooth. Check the flavor and add more seasonings as desired.
Next, prepare the fish. Cut slits along both sides of the body - about every 2 inches - in order to ensure even cooking
Spread the marinade all around, on both sides. I only used half the marinade on these two giant fish.
Bake at 375F until deeply browned and flaky. These large fish took about 45 minutes.
Recipe Notes
Have the fishmonger prepare the fish for cooking - descale, gut, etc.
My mother’s surprise 70th birthday party has been in the works since this fall, maybe even as early as this summer. Well, it finally happened … and thank goodness because none of us could stand to keep the secret one second longer. We all flew to Florida, at my brother’s house. There was cake. There were cookies. And, under the palm trees, there was a spread from Maldives. All week I felt as though I was in the real place, soaking up the sun, sand between my toes, and smiling all the way from sunset to sunset. Stovetop travel has never felt so real.
What sounds good to you?
Fihunu Mas [Recipe] Fresh whole fish rubbed in a blend of coconut milk, chilies, curry leaves, onion, cumin and chili powder. The fish is then roasted on the grill or in the oven until moist and flaky on the inside, and crusty-good on the outside.
Maldivian Sliced Custard [Recipe] Just three ingredients make this sweet treat: eggs, sweetened condensed milk, and ghee.
Lomi Lomi [Recipe]
Sip your way to the islands with this refreshing blend of ginger, lime, and honey served over crushed ice.
All recipes and meal review will be posted by Monday morning.
Male, the capital of Maldives. Photo by Shahee Ilyas.
The Republic of Maldives is a sunbathed group of islands southwest of India, dotted along the Indian ocean. Fish – specifically tuna – coconut, rice, and fresh fruit are the most popular tidbits from the region.
Want some dried, crusty fish? They have it!
Maldives Fish is a regional specialty of boiled tuna which is then sun-dried until rock hard. This sort of fish is often pounded and then integrated into coconut fish balls, curries, and sauces. Other fish, as well as with most meats, are most often enjoyed grilled or served in curry. Especially whole [Recipe]. On the side, you might find a spicy bowl of sambol – a popular hot sauce – or flatbreads, seasoned with coconut or onion.
Coconut harvest, by Mstroeck. Sunset in the Maldives. Photo by Steevie.
For dessert, locals cozy up to a bowl of juicy, fresh mango or papaya, rich custards [Recipe] made with condensed milk, and coconut sweets. Following British tradition, from colonial days, tea is served, as well as local specialties like Lomi Lomi made with ginger, palm sugar, citrus juice [Recipe], or even milk based drinks, as found in India.
Like India, ghee is preferred to butter, and highly seasoned rice is typical, such as biriyanee. Common seasonings include curry leaf and pandan leaf, which is reminiscent of cooking throughout Asia and Oceania.
Maps and flag, courtesy of the CIA World Factbook. Photo of Male by Hansueli Krapf.
So that’s just a few tidbits about the food in this easy breezy country.
Personally, I’d love to learn more – while sitting on the beach under a coconut tree.
Let steep a few minutes. Watch the hibiscus tea dissolve into ribbons before finally spreading enough to stain the water deep fuchsia.
Bake at 375F until deeply browned and flaky. These large fish took about 45 minutes. I didn’t turn the fish, which left the underside without a crust – I’ll try putting it on my roasting rack next time, to see if that helps.
