Resort buffets across the Maldives lean heavily international — pasta stations, sushi counters, Western breakfasts — which means a huge number of visitors leave the country having never actually eaten Maldivian food. It exists, it's distinctive, and it's built almost entirely around three ingredients: tuna, coconut and chilli.
Mas huni
The closest thing to a national breakfast dish: shredded smoked tuna mixed with grated coconut, onion, chilli and lime, usually eaten with roshi — a thin, unleavened flatbread similar to chapati. It's simple, cheap, and about as authentically local as Maldivian food gets.
Garudhiya
A clear, intensely fish-flavoured broth made from boiled tuna, typically served with rice, lime, chilli and onion on the side so each diner adjusts it to taste. It's closer to a base you customise than a finished, seasoned soup.
Rihaakuru
A thick, concentrated tuna paste, reduced down over hours until dark and intensely savoury — used sparingly as a condiment rather than a standalone dish. It's an acquired taste for many visitors and a household staple for Maldivians.
Hedhikaa
Maldivian "short eats" — a spread of small fried or steamed snacks (fish rolls, lentil fritters, sweet treats) traditionally set out for guests, similar in spirit to how short eats work across South Asia.
For where to actually find this food rather than resort international buffets, see our eating on a local island guide.