Some of the specialty cuisines from the Addu atoll 

Boakuri Banbukeyo 

Made of bread fruit (peeled, cored washed and cut length wise), caster sugar and water by placing all the ingredients in a thick-bottomed pan and cooked over a low heat by stirring occasionally until all the water has boiled down and the breadfruit is coated with caramelized sugar. 

Bocholhi 

Made of rice flour, coconut – semi-firm (grated) and coconut palm syrup by mixing all the ingredients until freed from lump and cooked over a moderate heat until the mixture is thickened. 

Foni Bis Fathafolhi 

Made of Patna Rice flour, coconut (grated) caster sugar, coconut milk, eggs and oil, by mixing the rice flour, sugar and coconut to make a sandy texture. Formed a bay in the centre of the rice mixture and added in the eggs and half the coconut milk. Cut using a round cutter of 3 – inch diameter. 

Godhan Fushu Bo Folhi 

Made of flour, coconut – semi-hard (blended to a smooth paste), eggs, coconut cream, jasmine water, coconut palm syrup, cinnamon powder, cardamom powder and oil by mixing all the ingredients apart from the oil together. Cooked over a moderate heat and once the top of the pancake dries up, turned over and cooked.  

Han’dulu Aurus

Made of rice (soaked overnight), washed and blended to a smooth paste), coconut palm syrup, Jasmine water and jasmine flowers by placing all the ingredients apart from the flowers in a thick-bottomed pan and cooked over a moderate heat by stirring constantly to avoid the mixture getting stuck to the bottom. Wrapped entirely with banana leaf and placed jasmine flowers over the sweets. This sweet will keep for two to three months without spoiling. 

Han’dulu Ulhaali 

Made of Patna Rice flour, coconut (grate), caster sugar (pulverized), eggs, hot water, flour, oil and coconut palm syrup by mixing the sugar, rice flour and coconut and formed a bay and placed the eggs and poured some water and mixed/formed the dough whilst adding the remaining water as required. Kneaded thoroughly to form smooth elastic well-developed dough, greased banana leaf and rolled the balls to ½ cm thick string. Placed two strings and than made another round of decorative border within. When it comes to ribbon stage added in the fried ulhaali and coated with sugar. Removed from heat, allowed cooling and kept in an air tight container. 

Han’dulu Fusshu Kubus 

Made of Patna Rice (soaked overnight, washed and blended to a smooth paste), coconut – semi-firm (grated), coconut palm syrup, caster sugar, banana leaf by cooking over a moderate heat the grated coconut, palm sugar and caster sugar until the mixture has thickened. Removed from heat and allowed cooling and added in the blended rice and kneaded thoroughly and combined all the ingredients well. Divided the mixture into eight portions and placed each portion on a banana leaf and wrapped entirely to seal and wrapped a second banana leaf around it and secured well. 

Dug a suitable hole in the ground in which all the wrapped dough pieces could be placed neatly. Placed coconut fibers and coconut shells and burned them in the dug hole and removed the charcoals. 

Placed banana leaves within the hole and placed the wrapped dough in the heated hole and placed neatly one against another. 

Covered the dough parcels placed in the hole with another large piece of banana leaf and covered the leaf with two inch white sand. Placed the charcoals and coconut fibers and coconut shells over it and burned the coconut fibers and shells for half an hour.  

Left the cooked kubus parcels overnight in the hole. In the morning scraped off the burnt ashes and charcoals aside and the sand covering the banana leaf and slowly lifted the wrapped kubus parcels. 

Huh’kara 

Made of coconut palm syrup by boiling the syrup over a moderate heat and cooked by stirring continuously until it starts to thicken. Removed from heat and whisked until frothy and cooled. 

Huni Folhi 

Made of Patna Rice flour, coconut – semi-hard (grated), coconut palm syrup by cooking all the ingredients over a moderate heat in a thick-bottomed pan stirring continuously. 

When the mixture starts to come loose from the side of the pan removed from heat and taken a tablespoonful of the cooked mixture, spread on a cork wood leaf. Smoked and dried the leaves spread with the sweet over the fire place. 

Karukuri Banbukeyo 

Made of fried bread fruit (crushed coarsely), coconut palm syrup, jasmine water by bringing the syrup and the jasmine water to boil and cooked it over a moderate heat until it comes to ribbon stage. Added in the crushed breadfruit into the sugar and coated well. Removed from heat, allowed cooling and kept in an airtight container. 

Karukuri Ala 

Made of fried taro (crushed coarsely), coconut palm syrup and jasmine water by boiling the syrup and the jasmine water and cooked it over a moderate heat until it comes to ribbon stage. Added in the crushed taro in to the sugar and coated well. Removed from heat, allowed cooling and kept in an airtight container. 

Kulhi Bis Fathafolhi 

Made of Patna Rice flour, coconut (grated), Rihaakuru, Rihaakuru Bondi (blended), eggs, onion (sliced thinly), curry leaves (chopped), cherry pepper, juice of two limes, ginger, salt to season and oil by crushing the onion, curry leaves, cherry pepper, ginger with salt. Added and mixed the rice flour and coconut to make sandy texture. Formed a bay in the center of the rice mixture and add in the eggs and Rihaakuru and Rihaakuru Bondi. Mixed/kneaded the dough and divided the dough into 15 gram balls. Spread each ball to about ¼ inch thickness. Cut using a round cutter of 3 – inch diameter and pre-heated oil. 

Meeraa 

Made of coconut sap (collected at noon) by boiling the sap over a moderate heat and cooked by stirring continuously until it comes to ribbon stage. Removed from heat, greased a large tray and taken a spoonful of the cooked thickened syrup and placed it over the greased sheet in strings. 

Thela Kubus 

Made of Patna Rice flour, coconut palm syrup, eggs and coconut oil by whisking the egg and the syrup and added in the rice flour and beaten further. Poured a table spoonful of the mixture into the oil and deep-fried until golden. 

Theluli Keyo 

Made of plantain (peeled and cut length-wise) and oil by frying the bananas until crisped. Drained on absorbent kitchen paper and kept airtight container. 

Veli Hakuru 

Made of coconut palm syrup by boiling the syrup over a moderate heat and cooked by stirring continuously until it starts to crystallize. Removed from heat, allowed cooling and put into jars and seal well. 

Other Cuisines Regularly Cooked in Addu Atoll: 

• Falhoa Aurus 

• Faludha 

• Fuppi Baiy 

• Geshi Banbukeyo 

• Geshi Kattala 

• Kaliyaa Kuri Kattala 

• Varukuri Baiy