The taste of the Maldives with Chef Jameel

Welcome to Sangu Stories! 

Taste the Maldives with Chef Jameel as we discover the islanders' favourite meal: afternoon tea. The influences and maritime stories filled in small bite-sized pastries called Hedhika still hold an essential part in the Maldives' culinary culture. We are delighted to bring this piece of culture to Eau Bar for afternoon tea.

Chef Jameel talks about the ingredients, history and must-try Hedhika from Eau Bar in this new episode. 

For any further questions, please contact Aminath.Haadhee@ritzcarlton.com - Marketing Communications Manager. 

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Transcript

Mark Hehir: 0:01

The Ritz-Carlton brand embraces the Maldives. The Ritz-Carlton Maldives, Fari islands will offer our guests a taste of the Maldives through its locally inspired activities, service and culinary. Today we have our passionate Maldivian chef Jameel who will be sharing with you a must-try Maldivian even experience. Welcome to the podcast, Jameel. Nice to have you here today.

Chef Jameel: 0:35

Thank you, Mark. Thank you for the opportunity. Thank you.

Mark Hehir: 0:38

Yeah, no great, great to be able to speak to you. And I must say I've been working with you on and off over many years, and we're so proud to bring you to The Ritz-Carlton Maldives and be part of our team. And I know that we've got lots to talk about with food and your creations, innovations towards many different types of cuisine, including Japanese, which you're a specialist today. We're going to talk today. We're going to talk about Maldivian cuisine, which is also very close to our heart, particularly Hedhika. So what I'd like to know from you is to talk a bit more about the cultural significance of Hedhika and what it means.

Chef Jameel: 1:18

Well, uh, the history of Maldives, is not known to most of us and even to the world. Um, but it has been there for 2000 years, a chain of islands in the Indian Ocean, middle of the maritime silk route, which makes quite interesting, right? The culture has been there strongly influenced by, uh, visitors from Africa, Middle East. And of course our neighboring countries like Sri Lanka and India even Ibn Batuta was here, uh, 1343. So long time back, he was here too, right later on the western, uh, world and British who had their base in, uh, Southern part of the Maldives, right? So there was British Portuguese in Maldives as well. The food culture was pretty much influenced by, uh, different, uh, cultures from Southeast Asia, Africa and of course, Middle East. And the, the, the best thing is actually, uh, in our cuisine. The ingredients are very simple and easy to get, which is also one reason why I love Maldivian cuisine very easy, simple few item, not too many spices, not too much ingredients, very, very simple and easy, very tropical, fresh ingredients. Lots of tunas, coconuts, uh, starches like cassava, uh, of course sweet potatoes. And tarro, beautiful fruits from home garden, uh, fresh bananas for you also have some beautiful mango trees. Breadfruits is very common. And one of the unique fruit we have is like a screw pine. We make beautiful congee, sometimes cakes, sometimes dessert with this variety variety of foods and all these are grown in on land. Most, most of the houses in in islands, and we are not talking about Male or city, but in either side, all this will be go at home. Every single house as these type of trees available. Hedhikas are short eats, which come sometimes savouries, sweets made with, uh, pastries. All these ingredients are very fresh main ingredients will be again, coconuts and, and tuna. These shorteats are originated most probably from the neighboring countries like India and Sri Lanka. And it adapted to our cuisine very quickly because Maldivian traders went to these countries with their dried fish in exchange to spices and the goods, they return back snacking habits and recipes on their travels. So then they implement these things to Maldives and started eating things like this. Small shorteats, like Bajiya is one of the popular one in Maldives, was, which is originally from India, like samosas. I was with tuna, right? While Kavaab, which comes like a fish frittas is inspired from South India. Like Vada exactly? Same like Vada with, uh, lentil fried, things like this. So you go to India, you get this. So you have our own version again with coconut and tuna. Uh, all these Hedhikas were enjoy initially in the afternoon tea, and soon it adapt to, uh, our breakfast or some of the houses they even make Hedhikas for breakfast, uh, to have something easier. Right. Right. Hedhika really took a big part in our food culture. So now it's become very popular even to the resorts also have available like what we do. So in island side, I think that's one of the most popular meal. Evening all the cafes will be full with people to have this, uh, tea with Hedhika.

Mark Hehir: 5:20

I see that and I'm living here locally. I can understand that very much.

Chef Jameel: 5:24

Yeah. As far as we remember, our grandparents can remember afternoon tea has been always enjoyed after the afternoon prayer, there's a prayer like three thirty, four o'clock once this prayer over people goes to cafe, right. I remember even island. Uh, like island leaders and island chief. They even usually invite people over for afternoon tea and which become a moment to talk about politics. So when all these people goes to cafe or houses, they start talking about politics. So this is very much a family time or friends time. They're really having a good time with this shorteats and tea. So afternoon, normally people are free after work as well. Right?

Mark Hehir: 6:12

Yeah. Very social. Yeah. Right. So can I, uh, ask you a bit more about what consists of a typical Maldivian afternoon tea?

Chef Jameel: 6:24

Um, well, um, as I mentioned, Bajiya, which is originally from India is Maldivian version of Samosa filled with tuna and coconut. And the other one is Mas Roshi. Mas Roshi is again, very healthy, uh, stuff with tuna. And, and, uh, of course coconut is also comes in snackable size or small size, easy, easy to eat. Bis Keemiya means actually eggs in local language, which comes with sauteed cabbage, tuna, and of course eggs. So boiled eggs, they chop and put inside. Kebab that are like fish frittas. Boakiba which is also very popular, but Boakiba is like a fish, baked fish cake. So we bake them in, traditionally it used to be with coconut or wood. Yeah. This is beautiful inside. It will be soft outside will be nice and crispy. And of course Patties with, uh, which are like tuna and put it all filled with empanadas, which might be come from maybe, uh, from Portuguese influence from Portuguese traders. So this is very Portuguese but we converted it to our version. So people, they create their own way with this thing. As I mentioned, fresh tuna is the main ingredients, but tuna again, uh, varieties of tuna. Uh, we get easily to, uh, bonito, skipjack tuna, yellow fin tuna, dogtooth tuna, sometimes even our bluefin tuna. Really. We get some bluefin tuna from Indian Ocean. So yeah, fishermen are quite sharp and we only do pole and line so it's one by one. So can you imagine? Yeah, so like sweet is for like, uh, uh, Dhandi Aluvi, so Boakiba means cake, Dhandi Aluvi means cassava, so cake made out of cassava. Uh, Foni Boakiba boakiba again is cake and Foni means sweet in local language. Foni Boakiba main ingredients will be grated coconut and freshly homemade coconut milk. So we don't buy normally coconut milk from outside. So my mom and my grandmother used to grate and squeezed by hand. So I guess from a nice, amazing flavor and good, good coconut milk when you squeeze them. And, uh, of course, uh, for the Foni Boakiba, we also use some Rose water and flour

Mark Hehir: 8:52

It's so, uh, simple isn't, but it it's so nice. I love the taste of it. It's so good.

Chef Jameel: 8:58

Simple, very few ingredients, not many, many different ingredients, five, six item maximum. And the other favorite thing is Dhonkeyo Kajuru. I think, you know, Dhonkeyo Kajuru, which make like a banana frittas. It comes in bite size and the main, this is a main ingredients is like fresh ripe banana. So you need ripe bananas for this thing. It comes nice and soft.

Mark Hehir: 9:21

Yeah. We don't want them so sour. Do you want to be sweet?

Chef Jameel: 9:24

Yeah. Sweetness and all these are shorteats or Hedhikas we enjoyed with black tea, milk tea, or jasmine tea. Um, I remember when I was small, my, my grandma, she used to go island walk like in the morning because in the morning, every, uh, in my island, there was like three or four mosque. Every mosque in there will be some empty land around. They grow, uh, beautiful, uh, jasmine trees. So my, my grandma was go there and pick those fresh, uh, jasmine flowers, get it and cook with the tea and, and that's what they infused it infused to the tea and that's what they used. Right. So this tea we can give for two days. Beautiful, beautiful, amazing flavor. So nice, good memories. I still, I still remember because I'm originally, I grew up in small island, uh, South Male Atoll, right. So I was there until 15 years old this traditional thing I saw from my grandma.

Mark Hehir: 10:28

I remember that. So you can teach it to your kids as well. I started already. Very good. Very good. So when we talk more about, uh, afternoon tea uh, and we bring it now to The Ritz-Carlton as we're opening up this year, and we have the Eau Bar, which is the most spectacular sunset bar, very minimal, very clean outlook. And we really wanted to bring Maldivian touch. Right? So what is different from the typical afternoon tea that you'd find anywhere else in the Maldives, what are we going to do in Eau Bar?

Chef Jameel: 11:04

Uh, well all over the world, the tea is enjoyed in different ways. Likewise, as far as, as we can remember, we always enjoy it with Hedhika or shorteats. It is one of my favorite meal. Even. I, I, sometimes I skip my lunch. I still go for tea cause I can talk with friends. And also if I'm in island yes, we will not miss tea time. Right. At Ritz-Carlton, of course, uh, afternoon tea set at Eau Bar that's the view of Indian Ocean, beautiful circle-shaped pool. Of course the ambiance will play a big role. Plus the setting is definitely a great and the opportunity for you to try or experience the authentic homemade Hedhika or shorteats with some international favorites or bites makes the experience enjoyable for anyone.

Mark Hehir: 12:02

Sure. I'll be there. I can't wait. Yeah,

Chef Jameel: 12:06

Definitely. You get to taste the Maldives in Eau Bar. That's all I, yeah.

Mark Hehir: 12:12

So a lot of our customers that will be flying in, um, from around the world can really get their first taste of true Maldivian, uh, culture as well as a flavors. Yeah,

Chef Jameel: 12:24

Of course. Of course.

Mark Hehir: 12:26

Tell me more about the ingredients that we'll be using in the preparation.

Chef Jameel: 12:33

As I mentioned earlier, the main ingredient is always a coconut and tuna varieties of tuna, right? Tuna, we even do at home different different styles, sometimes smoked under wood. Like my mom, she still love to cook wood-fire we have beautiful gas burner at home, but she say, no, I'll go with wood burner. So she loves this, right? Our, our tunas are caught from Maldivian sea and delivered to resort daily. So we have daily tuna coming normally. For the peace of mind is sustainably caught. So the main ingredients is definitely fresh. Similarly, coconut coconut is everywhere in the Maldives. Every single island you can find, uh, coconut trees, coconut palms, very easy ingredients. Um, again, lots of herbs grown on garden. So every single house in Maldives is, uh, they will have a curry leaf tree, a pandan leaf tree, right? Even my home, I got two, uh, lime trees when we were small. So we got beautiful lime trees at home. So we want to make sambol or whatever things we want to make sure we always pick fresh limes from the garden. And we make and the curry leaves are there. It's easy to grow. I think it's also playing big role in our climate. So these ingredients are easy to grow in this climate. In this temperature.

Mark Hehir: 13:56

We have definitely got plans for them. I know that they're planting them now, um, in the islands. Uh, so amongst the 5,000 coconut trees, you'll find those other, uh, beautiful flavors pandan I wish my favorite as well. Yeah. And the lime leaves

Chef Jameel: 14:13

Love the flavors. Love the flavors. Yeah. Even the curry leaves curry because in Indian curry they use coriander. In Maldives, we use lots of curry leaves infused to the curry. Oh. So you fry them and you can sprinkle them on just for the garnish. Yeah. The flavour's still there. That crunch.

Mark Hehir: 14:33

It's very nice. Yeah. So If we talk about, uh, our must-try, how they care from the afternoon tea at the Eau Bar, what would you suggest?

Chef Jameel: 14:43

Uh, I think in Eau Bar the way, we going to create the menu, I, we have at least three, four varieties. So from there, I will say Mas Roshi, will be one of my favorite. Mas Roshi is something, u m, healthiest shorteats or Hedhika, because it's not fried in oil. U h, you can even grill them on hot pan or fried on the pan without oil. So it's really nice coconut and tuna sambol stuff in roti d ough. So it's really nice. It's like a coconut r oti similar way, b ut with stuff inside, right. And of course Bajiya, but yeah, it's a Maldivian version of samosa with tuna, but t raditionally some of the items, again, the Hedhikas they change depending on the island. So i n, in my home, I, then we actually make, u h, u h, with a smoked tuna, with a smoked t una, it has beautiful flavor as well. So, u h, we make a little bit sweet as well. This definitely, I think Mas Roshi and this Bajiya must try from the savoury taste and for the s weets, I'll recommend Dhonkeyo Kajuru i s my favorite from the sweets, nicely fried around u s o r crispy around nice crunchy pieces inside. I t's nice and soft, but you need to have a good ripe bananas. So you can feel the banana. Sometimes we make w ith vanilla essence and it has nice umami f lavor i n this. So I think from the sweet I'll recommend, u m, Banana Frittas or Dhonkeyo Kajuru.

Mark Hehir: 16:18

That's wonderful. It's great to talk to you today. I know that, uh, you know, we're excited to bring you up to The Ritz-Carlton. I'm going to do lots of great things. And now Japanese restaurants going to be spectacular, right beside the Eau Bar, beautiful teppanyaki is under the stars. We may even have to challenge you to see if we can bring some Japanese influence into your Maldivian twists. I know that you've got some ideas behind that too. So we may even have a Gyoza with tuna But yeah, it's been great to talk to you today though. We'll just, uh, thank you for sharing with us about the Hedhika experience. It's a great learning and I hope our customers look forward to coming and trying it and seeing you and meeting us all. Thank you.

Chef Jameel: 17:12

Have a good day thank you. I'll see you soon. Okay. Bye.

Mark Hehir: 17:15

Well, I hope you enjoyed today's podcast. Join me next time. When we discover more about The Ritz-Carlton Maldives, Fari Islands