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Mas huni
Mas huni with roshi (flatbread)
Type Breakfast dishCourse Main Course Place of origin Maldives Region or state South Asia Serving temperature With freshly baked roshi [1] Main ingredients Tuna and grated coconutVariations Baraboa (Pumpkin ) mas huni, Fai mas huni, Valhoa mas huni
Mas huni (Dhivehi : މަސްހުނި ) is a typical Maldivian breakfast , comprising tuna , onion , coconut , and chili .[2] roshi (flatbread) and sweetened hot tea .[1]
Preparation [ edit ]
The fish used in mas huni was as a rule cured tuna valhoamas canned tuna .
Traditionally when fish was scarce, chopped leaves were added to the mas huni mixture. The green leaves of certain local plants and trees such as diguthiyara (Senna occidentalis ) , kuḷhafilaa or gōramfau (Launaea sarmentosa ) , mābulhā (Abutilon theophrasti ) , muranga (Moringa oleifera ) , massāgu (Amaranthus spinosus or Amaranthus viridis (Ipomoea batatas ) and ḷos (Pisonia grandis ) , among others, replaced the fish in mas huni in a smaller or greater proportion.[1] [failed verification
Mas huni may be made with kopee (collard greens ) leaves.
Another variant of mas huni is made with muranga pods (Moringa oleifera ) instead of leaves. First the pods are boiled; then the flesh with the seeds is scooped out. This is mixed with the rest of the ingredients. This same type of thicker mas huni can be also made with boiled butternut squash or pumpkin .[3]
See also [ edit ]
References [ edit ]
^ Himāl Southasian - Eating on the Islands
Bibliography [ edit ]
External links [ edit ]
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Mas_huni&oldid=1228641519 " C a t e g o r i e s : ● M a l d i v i a n c u i s i n e ● T u n a d i s h e s ● F o o d s c o n t a i n i n g c o c o n u t ● M a l d i v e s s t u b s ● B r e a k f a s t s t u b s H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● A r t i c l e s c o n t a i n i n g D h i v e h i - l a n g u a g e t e x t ● A l l a r t i c l e s w i t h f a i l e d v e r i f i c a t i o n ● A r t i c l e s w i t h f a i l e d v e r i f i c a t i o n f r o m J a n u a r y 2 0 2 4 ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 1 2 J u n e 2 0 2 4 , a t 1 0 : 3 3 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
