An Insider Guide to Local Maldivian Breakfast

When you think of a Maldivian breakfast, picture vibrant flavours, fresh ingredients, and a hearty start to the day. Unlike typical breakfasts around the world, a Maldivian breakfast is a savory affair, rooted deeply in the country’s rich culinary heritage. The combination of tuna, coconut, and local spices makes these dishes truly unique to the Maldives. In this article, we’ll take you on a flavourful journey through the most popular dishes that make up a Maldivian breakfast. 

1. Huni Roshi

One of the first dishes you will encounter at a Maldivian breakfast table is Huni Roshi, a flatbread that’s slightly different from what you may be accustomed to. Huni Roshi is made by mixing freshly grated coconut into the dough, giving it a delightful coconutty, earthy taste. The result is a slightly thicker roshi that is soft, yet firm enough to tear into pieces.

While it resembles Sri Lanka’s pol roti (coconut roti), the Maldivian version is usually larger and lighter in texture. Traditionally, Huni Roshi is paired with Kulhi Rihaakuru, a savory fish paste, or Mashuni, a tuna-coconut mixture, making for a satisfying and flavorful start to the day.

Read more: 20 Most Authentic Maldivian Cuisines for Budget Travellers

2. Theyo Roshi: Maldivian Breakfast

Another variation of the traditional Maldivian flatbread is Theyo Roshi. This is the basic version of roshi, made with a simple dough of white flour, hot water, a pinch of salt, and oil. It’s rolled by hand into thin, soft discs and cooked on a griddle until it develops dark brown spots. The texture is soft and light, making it the perfect accompaniment for a Maldivian breakfast.

Theyo Roshi is commonly served with savory dishes such as Kulhi Mas (spicy tuna), Mashuni, and Kulhi Rihaakuru. The combination of roshi with these side dishes is the heart and soul of a Maldivian morning meal.

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3. Kulhi Mas: Common Maldivian Breakfast Dish

If you are looking for something flavorful and spicy to kickstart your day, Kulhi Mas is an essential part of any Maldivian breakfast. This dish consists of cubed tuna cooked in a spicy mix of onions, spices, aromatics, and grated coconut. The result is a rich, fragrant dish that’s as vibrant as it is delicious.

In the past, Kulhi Mas was made by sautéing onions and spices, mixing them with fresh tuna, and cooking it all together until the flavors blended perfectly. Today, it’s often prepared with canned tomato paste, which adds a beautiful red hue and a rich flavor that complements the tuna perfectly. It’s the ideal dish to scoop up with pieces of Roshi for a filling breakfast.

Ingredients:

• 500 grams of fresh tuna, diced
• 1 medium onion, roughly chopped
• 15 curry leaves
• ¾ cup of freshly grated coconut
• 4 garlic cloves
• ½ inch piece of ginger
• 2 cardamom pods (use only the seeds)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper powder
• 2 teaspoons ground cumin
• 2 teaspoons red chili powder (or as preferred)
• 2 tablespoons olive oil

Instructions:

1. Dice the tuna into small bite-sized pieces.
2. Coarsely chop the onion, garlic, and ginger.
3. In a blender or food processor, combine the onion, garlic, ginger, curry leaves, cardamom seeds, cumin, pepper, chili powder, salt, and grated coconut. Blend until the mixture becomes a smooth, fragrant paste.
4. In a large bowl, coat the tuna pieces with the coconut spice paste, mixing thoroughly.
5. Heat the olive oil in a large saucepan or pot over medium heat.
6. Add the tuna mixture to the pot, stirring gently to combine.
7. Reduce the heat to low, cover, and let it cook for 20 to 30 minutes, stirring occasionally until the tuna is fully cooked and infused with flavor.

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4. Theluli Rihaakuru: Tuna Paste Maldivian Breakfast Dish

Theluli Rihaakuru is a type of the traditional Rihaakuru (Maldivian fish paste) that is combined  with onions, scotch bonnet peppers, and lime juice. This mixture creates a savory, spicy dish that is a staple in many Maldivian breakfasts. The salty and tangy flavors make it the perfect accompaniment to Huni Roshi, which soaks up the flavors beautifully when torn into pieces and dipped into the paste.

This dish may seem simple, but it packs a punch and offers a unique Maldivian flavor that is unlike anything else.

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5. Mas huni

Mashuni is a true Maldivian breakfast classic. It’s made by mixing freshly grated coconut with tuna, onions, chili, and lime. This dish can also be customized with different types. For example, you can add boiled or steamed baraboa(pumpkin) to create Baraboa Mashuni, or use Kopeefathu (perennial leaves) for Kopeefathu Mashuni. The combination of these fresh ingredients creates a wholesome, vibrant dish that is beloved by locals.

In some regions, Valhomas Mashuni is made by adding smoked tuna and dried chilies, creating a richer, smokier flavor profile that is equally delicious. Mashuni is typically eaten with Huni Roshi, making it a perfect breakfast pairing.

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Mas Huni Recipe

Ingredients

• 1 small red onion, finely chopped (about 1/2 cup)
• 1 red chili pepper, minced
• Zest and juice of 2 fresh limes
• Salt, to taste
• 2 cans of pole-and-line caught skipjack tuna (approx. 2 cups)
• 1 cup grated coconut (fresh or desiccated) — if using desiccated, soak in hot water or coconut milk for at least 10 minutes, or overnight, to soften

Method

1. In a bowl, mash together the chopped onion and chili.
2. Add lime juice, zest, and a pinch of salt; stir to combine.
3. Flake in the tuna, then fold in the coconut and mix thoroughly.
4. Let the mixture sit for a few minutes to allow the flavors to blend.
5. Serve the mixture in flatbreads or spoon it into lettuce cups.
6. Garnish with fresh coriander if desired (note: not traditionally used).

For Serving

• Traditional Maldivian flatbread (roshi) or small lettuce leaves (like baby gem)
• Chopped coriander leaves (optional garnish)

(Serves 6 as canapés, 4 as a starter, or 2 as a light meal)

6. Kulhi Riha

If you are a fan of spicy food, Kulhi Riha is a must try. Kulhi Riha is a spicy tuna curry that is usually served as a side dish during a Maldivian breakfast. The curry is made by cooking tuna or smoked tuna (Valhomas) with a blend of spices, creating a flavorful, aromatic dish that is best eaten with Roshi. While the dish is similar to Sri Lankan Koththu (a type of curry with roti), it is served as a separate curry and not mixed with the roshi on the stove.

Kulhi Riha is a great way to spice up your morning and experience the full range of Maldivian flavors.

7. Kopee Fathu Mas Huni 

When it comes to Maldivian breakfast, one dish that stands out as a true national favorite is Kopee fathu Mas Huni. Found in nearly every Maldivian home and often served in local cafés early in the morning.

The classic Kopee Fathu Mas Huni is a simple yet incredibly flavorful mixture of finely grated coconut, freshly chopped onions, crushed chilies, a generous squeeze of lime juice, colard greens (kopee faiy) and the star ingredient — tuna. The tuna used is typically canned or cured, though in some homes, smoked or dried tuna (known locally as valhomas) is used for a richer flavor.

Enjoying Kopee Fathu Mas Huni is a genuine Maldivian breakfast experience, best paired with a hot cup of black tea (kalhu sai) or sweet milk tea (kiru sai). It’s the kind of meal that energizes you for the day ahead and reminds you of the rich culinary heritage of island life.

Kopee Fathu Mas Huni Recipe: Maldivian Breakfast recipe

Serves: 3-4

Ingredients:

• 2 large collard green leaves
• 1 medium onion
• ¼ scotch bonnet pepper (adjust to taste)
• 3 curry leaves
• Juice of ¾ lime (or to taste)
• ¼ teaspoon salt (adjust to taste)
• ½ cup freshly grated coconut
• 1 can of tuna

Instructions:

1. Rinse the collard leaves thoroughly. Remove and discard the stems and main veins, then slice the leaves into thin strips.
2. Thinly slice the onion and scotch bonnet pepper. Finely mince the curry leaves.
3. In a mixing bowl, combine the sliced onion and chili. Add the lime juice and salt, then use your fingers to gently crush and squeeze the mixture until the onions soften and release their juices.
4. Add the grated coconut and mix again with your fingers until everything is well incorporated.
5. Stir in the canned tuna until evenly distributed.
6. Finally, fold in the sliced collard greens and mix thoroughly.
7. Taste the mixture and adjust the seasoning as needed before serving.

8. Barabo Mas Huni: A Traditional Maldivian Pumpkin Tuna Salad

Barabo Mas Huni is a popular variation of the classic Maldivian breakfast dish Mas Huni, featuring pumpkin (known locally as baraboa) mixed with tuna, fresh coconut, and aromatic spices. This colorful and flavorful salad offers a slightly sweet twist to the traditional savory mas huni, making it a wholesome and refreshing start to the day.

Ingredients:

• 1 cup cooked and mashed pumpkin (baraboa)
• ½ cup freshly grated coconut
• 1 medium onion, finely chopped
• 1 small chili, finely chopped (adjust to taste)
• Juice of 1 lime
• 1 can of tuna (drained)
• Salt, to taste
• Fresh curry leaves (optional)

Instructions:

1. Cook the pumpkin until soft, then mash it well.
2. In a mixing bowl, combine the mashed pumpkin with grated coconut, chopped onion, and chili.
3. Add the lime juice and salt, mixing everything thoroughly.
4. Fold in the drained tuna gently to retain texture.
5. If desired, finely chop some fresh curry leaves and mix them in for added flavor.
6. Serve chilled or at room temperature, ideally with Maldivian roshi or flatbread.

9. Rihaakuru Dhiya

A traditional breakfast broth made from rihaakuru (a thick tuna paste), mixed with coconut milk, onions, chili, curry leaves, and lime. Eaten with rice or roshi.

Rihaakuru Dhiya Recipe (Maldivian Tuna Broth): Unique Maldivian Breakfast Dish

Serves: 3–4
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

• 2 tablespoons rihaakuru (tuna paste)
• 1 cup thick coconut milk
• 1 small red onion, thinly sliced
• 1–2 green chilies, sliced (adjust to taste)
• 4–5 curry leaves
• Juice of ½ lime (or to taste)
• Salt – to taste
• Warm water – as needed (to adjust consistency)

Instructions:

1. Prepare the Base
   In a bowl, add the sliced onion, green chilies, and curry leaves. Gently crush them using your fingers or the back of a spoon to help release their flavors.
2. Mix the Rihaakuru
   Add the rihaakuru paste to the bowl. Pour in the thick coconut milk and a little warm water to achieve a soup-like consistency. Stir well until the rihaakuru dissolves completely.
3. Flavor and Season
   Squeeze in the lime juice and add salt if needed (note: rihaakuru is naturally salty, so taste first before adding more).
4. Serve
   The dish can be served immediately as a cold broth (traditional style), or you can gently heat it over low flame for a warm version—do not boil, as it can curdle the coconut milk.

Serving Suggestions:

• Pair with roshi (Maldivian flatbread)
• Serve alongside steamed white rice or boiled taro/sweet potato
• Enjoy with a side of mas huni or kulhi mas for a complete Maldivian breakfast

10. Moringa Omelette

For something a little different, try the Moringa Omelette, a popular dish among Maldivian families. Moringa leaves, known for their nutritional value, are used to make this omelette. The tiny leaves are time-consuming to separate, which is why this dish isn’t commonly available in restaurants or resorts. However, if you get the chance to visit a local Maldivian family or participate in a local excursion, you might just get to enjoy this unique dish.

The Moringa Omelette offers an earthy, green flavor that enhances the richness of the eggs, making it a healthy and wholesome addition to your Maldivian breakfast spread.

11. Some of the traditional Breakfast Short Eats

Bajiya

Fried pastry pockets stuffed with a mix of tuna, onion, curry leaves, and coconut. A popular tea-time or breakfast snack.

Gulha

Crispy deep-fried dough balls filled with tuna, coconut, chili, and onions. Eaten as a light breakfast or snack, often alongside hot tea.

Bis Keemiyaa

A Maldivian-style samosa filled with tuna, cabbage, boiled eggs, and onions. A popular on-the-go breakfast option.

Enjoying Maldivian Breakfast with Tea

Maldivian breakfast won’t be completes without a cup of tea. Locals often enjoy their morning meal with Kalhu Sai (black tea) or Kiru Sai (milk tea) — both of which are typically served with sugar. The warm, comforting tea pairs perfectly with the spicy, savory flavors of the dishes, offering a complete sensory experience to start your day right.

The Maldivian Breakfast Experience

If you ever visit the Maldives, don’t miss out on the chance to experience a traditional Maldivian breakfast. Whether you are enjoying Mashuni with Roshi or savoring the flavors of Kulhi Mas and Kulhi Rihaakuru, these dishes provide a window into the heart of Maldivian culture and cuisine.

It’s not just about the food; it’s about the experience — gathering around the table, sharing stories, and enjoying the flavors that have been passed down through generations. Whether you’re staying in a guesthouse, a resort, or dining with locals, make sure to start your day with a Maldivian breakfast for a taste of authentic island life.

Places where you can experience Maldivain Breakfast 

Here are the best places where you can enjoy a Maldivian breakfast, depending on your travel style and location in the Maldives:

 1. Local Island Guesthouses

Best for: Authentic, homemade Maldivian breakfast.
Local guesthouses on islands like Maafushi, Dhigurah, Ukulhas, Thoddoo, or Dhiffushi typically serve traditional dishes like mas huni, roshi, rihaakuru, and kulhi mas. These are usually included in your room rate or available for a small fee.

Tip: Ask the host if they can prepare special versions like barabo mas huni or mas huni with kopee faiy (collard greens) for a deeper culinary experience.

2. Maldivian Cafés (Local Teashops / ‘Sai Hotaa’)

Best for: Casual, budget-friendly, and local vibes
In Male’ and on many inhabited islands, small cafés and tea shops serve a variety of breakfast dishes. Popular choices include:

• Mas huni & roshi
• Kulhi boakibaa (spiced fish cake)
• Rihaakuru dhiya (savory tuna broth)
• Fihunu mas (grilled fish)

Try places like Royal Garden Café, The Civil Coffee Society, or Shell Beans in Male’ for a modern twist on local breakfast.

3. Resorts

Best for: Luxurious and international breakfast buffets with Maldivian options
Many luxury resorts include a Maldivian breakfast station in their buffets. Look for resorts that offer:

• Live stations making fresh roshi
• Traditional mas huni varieties
• Local fruit juices like young coconut water or screw pine (kashikeyo)

Tip: Ask resort staff for “local Maldivian breakfast” if it’s not on the regular buffet.

4. Markets and Street Vendors (Mainly in Male’)

Best for: Grabbing a quick bite like snacks or boakibaa
Early mornings at the Male’ Local Market sometimes feature vendors selling fresh coconut-based snacks, curries, and roshi. It’s a great spot for foodies who enjoy street-style eats.

Maldivian Breakfast Price Breakdown

1. Local Islands (Guesthouses & Local Cafés)

Total average cost for a full local breakfast:
$3.00 – $5.00 per person

2. Male’ City (Urban Cafés & Mid-range Restaurants)

3. Resorts (Luxury Hotels & Buffets)

Luxury resorts often include local dishes in breakfast buffets, but à la carte or room service has a premium charge.

5 frequently asked questions (FAQs) about Maldivian Breakfast 

1. What do Maldivians typically eat for breakfast?

Answer:
A traditional Maldivian breakfast often includes mas huni (a mix of tuna, coconut, onion, and chili), served with roshi(flatbread) and sometimes accompanied by rihaakuru dhiya (a savory fish broth). Other popular items include boakibaa(fish or coconut cakes) and garudhiya (clear fish soup with rice).

2. Is Maldivian breakfast spicy?

Answer:
Yes, most Maldivian breakfasts have a mild to moderate level of spiciness, mainly from fresh chilies and curry leaves. However, the spice level can be easily adjusted when preparing dishes like mas huni or rihaakuru dhiya.

3. Are there vegetarian options in Maldivian breakfast?

Answer:
Although many traditional dishes are fish-based, vegetarian versions do exist. For example, barabo mas huni is made with pumpkin instead of tuna, and coconut roshi or boakibaa can be enjoyed without fish. Additionally, taro, sweet potatoes, and local fruits are often eaten in the morning.

4. What is the most popular Maldivian breakfast dish?

Answer:
The most beloved and commonly eaten dish is mas huni with roshi. It’s a staple in nearly every Maldivian household and is appreciated for being both nutritious and easy to prepare.

5. Can I try Maldivian breakfast in local guesthouses or resorts?

Answer:
Absolutely. Local guesthouses often serve authentic Maldivian breakfasts, while resorts may offer a fusion of local and international dishes. If you’re staying on a local island, you’re more likely to get a traditional experience.