Maldives Visiting Guide

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Forget everything you thought you knew about sago pudding, this Maldivian recipe will blow your mind. In the Maldives, these little starchy spheres are a major component of people’s diets, derived as they are from the spongy cores of tropical palm stems. As soon as you try saagu bondibai, you’ll see why sago is still so popular in Maldivian households. Warmed with coconut milk, cardamom and rose, and laced with creamy condensed milk, it’s the kind of dessert you could drink by the bucket-load.


📸 : www.kitchen.nine.com.au
Recipe: shorturl.at/xzN34

This dance is attributed to the atolls and the performing style vary from atoll to atoll. The participants are mostly men and they dance in a single group of about 30 people. The dance which lasts about one hour can be held at day or night, in a street or in a ground, on nay day of celebrations. In Dhandi Jehun, the songs are "Thaara" songs or "Unbaa" songs and they sung by a lead singer. However, the group too participates in the song, and as they sing, they dance and walk to the beat of the song. Sometimes drums or tambourines are held by two additional people who would walk behind the group.


📸 : Visitnoonu

Nothing says ‘I love you’ like expressing your love for one another on a pearly white beach as a warm salty breeze blows through your hair and the sparkling ocean laps the shore… You get the idea!

📸 : www.innahura.com/maldives-wedding/

Legend has it that a few hundred years ago, the reigning sultan discovered that his personal jeweller had pilfered gold from the royal treasury. Upon hearing the news, he exiled the disgraced craftsman to the remote island of Rinbudhoo in the Dhallu Atoll for life. To survive, the jeweller taught his skills to the islanders in exchange for food and shelter. According to the story, his pupils have kept the knowledge they learned alive to this day by passing it down through the generations. Whether the legend is true or not, it’s a remarkable fact that almost all the goldsmiths and silversmiths of the Maldives come from either Rinbudhoo or the neighbouring island of Huludheli. On British Admiralty charts from the 19th century, Rinbudhoo is marked as ‘Jewellers’ Island’, and even today, every family on the island has a connection to the trade.


📸 : www.kurumba.com/the-jewellers-of-rinbudhoo

Dhives Akuru or Divehi Akuru (island letters), is a script formerly used to write the Maldivian language. This script was called Dives Akuru by H. C. P. Bell who studied Maldive epigraphy when he retired from the British government service in Colombo and wrote an extensive monograph on the archaeology, history and epigraphy of the Maldive islands. The Dhives Akuru developed from the Grantha script. The early form of this script was Dīvī Grantha, which Bell called Evēla Akuru (ancient letters) to distinguish it from the more recent variants of the same script. The ancient form (Evẽla) can be seen in the loamaafaanu (copper plates) of the 12th and 13th centuries and in inscriptions on coral stone (hirigaa) dating back to the Maldive Buddhist period. Like Sinhala script and most of the native scripts of India (but not Thaana), Dhives Akuru descended ultimately from the Brahmi script and thus was written from left to right. Dhives Akuru was still used in some atolls in the South Maldives as the main script around 70 years ago. Since then its use has been limited to scholars and hobbyists. It can still be found on gravestones and some monuments, including the stone base of the pillars supporting the main structure of the ancient Friday mosque in Malé. Bell obtained an astrology book written in Dhives Akuru in Addu Atoll, in the south of the Maldives, during one of his trips. This book is now kept in the National Archives of Sri Lanka in Colombo.
(text courtesy of Wikipedia article).


📸 : Yassin Hameed - f8 Professional Photography (Coral stone from Landhoo in South Miladhunmadulu Atoll)

The inflorescence, or cluster of palm flowers, are tied to a ‘Raa Rui’ and is used to collect toddy, known as ‘Ruku Raa’ in the Maldives. Toddy tapping or ‘Ruh erun’ is one of the oldest professions in Maldives, even having sprung forth its own form of literature. It is a skill traditionally passed from father to son, The toddy itself is used for several purposes, the most famous involving boiling the liquid until it caramelizes to a thick, decadent, honey-like syrup known as ‘Dhiyaa Hakuru’, Connoisseurs of Maldivian food often credit it for providing the defining flavor to local delicatessen; the ‘coconut on top’ if you will. Perhaps, in light of various recently discovered health benefits, the coconut will see its economic status once more heightened.
Read more: www.edition.mv/features/8568


📸 : www.goworldtravel.com/coco-palm-dhuni-kolhu/

Swimming in the warm Maldivian waters but remember to keep your distance and Stay Safe. Much love to you all.