See below for recipe
Breadfruit, Tuna & Coconut – An Earth Day Island Recipe
Breadfruit, tuna, and coconut are ingredients that are naturally abundant in the Maldives and have been part of island cooking for generations. This simple dish brings a warm and comforting feeling, especially during the rainy season when families stay home and the sea is too rough for sailing.
In the past, recipes like this were a way for families to gather around the table and share food made from what the island provides. Breadfruit gives a hearty base, tuna adds rich flavor and protein, and fresh coconut brings a creamy taste that ties everything together.
It’s a dish that reminds us of our roots and the importance of living closely with nature—something that Earth Day celebrates. Whether prepared for a large family gathering or a small meal at home, this recipe is filling, cozy, and meant to be shared.
Breadfruit Savoury Porridge – Recipe
Adapted by Mariyam SHAZY
Yields 4 servings
~25 minutes
Ingredients
- 1 small onion
- 1/4 Scotch bonnet pepper
- 2 Bilimbi (or sour mango)
- 1/2 tsp turmeric
- 1/4 tsp cumin (pan-toasted)
- 4 black peppercorns (pan-toasted)
- 2-4 dried red chilies (pan-toasted)
- 1 clove garlic
- 1 tsp ginger
- 1 tbsp grated coconut
- 2 curry leaves
For baipen (cooking)
- 3/4 cup uncooked rice
- 1/2 breadfruit, cut into cubes
- 4 cups water
- 6-8 curry leaves
- 4 pandan leaves (rambaa)
- 1/2 cup sliced smoked tune (valhomas)
- 2 tbsp Rihaakuru (to taste)
- lime wedges to serve
Instructions
- In a pot combine rice, breadfruit, water, curry leaves, and pandan leaves.
- Bring to a boil.
- Stir in the ground paste and cook over medium heat. Cook for about 20 minutes.
- Add the sliced smoked tuna and simmer for 3–4 minutes, stirring occasionally, until rice is soft and breadfruit is tender.
- Stir in rihaakuru and adjust flavor.
- Serve. Remove pandan leaves and serve hot with lime wedges.
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