About
The Maldives doesn’t just look like paradise; it tastes like it too—if you know where to look. Before the luxury resorts, before the infinity pools and curated sunsets, there’s breakfast on a quiet local island: Mashuni and roshi, the real Maldives, the one the postcards never bother to learn how to pronounce.
Mashuni is island life in a bowl. Fresh tuna—caught an hour ago, maybe less—flaked by hand and mixed with grated coconut so fragrant it feels like the tree was cut down just for this meal. Add chopped onion, a squeeze of lime, and enough chili to wake you up better than any espresso. It’s bright, salty, alive… the kind of flavor that hits you with a slap.
And then there’s roshi, soft flatbread cooked on a hot metal plate until it’s just blistered enough to have character. Tear off a piece, scoop up the mashuni, and suddenly you understand why fishermen swear by this combo before heading out to sea.
The Maldives’ cuisine is shaped by necessity as much as beauty. These islands sit in the middle of the Indian Ocean—no cattle, no forests, no endless farmland. Just sea, salt, wind, and coconut palms stubborn enough to cling to sand. So people learned to work with what they had: tuna, coconut, and whatever the trade winds blew their way. Spices from South Asia. Techniques from Arab sailors. Ideas from East Africa. All of it woven into something uniquely Maldivian.
Despite being just a short flight from South India, the Maldives built its own culinary identity. Less grain, more fish. Less spice pyrotechnics, more clean, sharp, elemental flavors. Food here doesn’t hide behind complexity—it shows you exactly where it came from.
Mashuni and roshi is the purest expression of that. No fuss. No pretense. Just ocean, coconut, fire, and hands that know how to take simple ingredients and turn them into something worth waking up for.
It’s breakfast, sure. But it’s also a reminder that some of the world’s best dishes come from scarcity, salt air, and the quiet confidence of a people who’ve learned to make paradise out of whatever the tide brings in.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
Ingredients for Mashuni:
1.5 cups canned or freshly cooked tuna (skipjack preferred, flaked)
1 cup grated fresh coconut (or thawed frozen coconut)
1 small onion, finely chopped
1-2 green or red chilies, finely chopped (adjust to taste)
Juice of 1 lime or lemon
1 tablespoon fresh curry leaves (optional, finely chopped)
Salt, to taste
Ingredients Roshi:
3 cups all-purpose flour (or whole wheat flour)
1 teaspoon salt
2 cups hot water (just below boiling, adjust as needed)
1 1/2 tablespoon vegetable oil (plus more for cooking)
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Instructions
Instructions for Mashuni:
In a large mixing bowl, add the flaked tuna and grated coconut.
Stir in the finely chopped red onion, green chilies, and curry leaves if using.
Squeeze the lime juice over the mixture and season with salt and black pepper. Let it marinate for 30 minutes.
Use your hands or a spoon to mix everything thoroughly, ensuring the flavors are well combined.
Adjust the seasoning and lime juice as desired.
Serve immediately with fresh roshi or as a side with rice or bread.
Instructions for Roshi:
In a large bowl, mix the flour and salt.
Gradually pour in the hot water while stirring with a spoon or spatula. The heat helps soften the flour and creates a pliable dough.
Once the dough starts to come together, add the vegetable oil and knead gently until the dough is soft and smooth. Be careful not to burn your hands; wait until the dough cools slightly before kneading.
Divide the dough into small, equal-sized balls (about golf ball size). Roll each ball into thin circles, about 6-8 inches in diameter, on a lightly floured surface.
Heat a skillet or pan over medium heat.
Cook each roshi for 1-2 minutes on one side until bubbles or light brown spots appear, then flip and cook for another 1-2 minutes.
Keep the cooked roshi warm by stacking them and covering them with a clean kitchen towel.
