For breakfast it is often ‘roshi’ a local flat bread baked on a hot plate, with mas-huni, a salad like mixture of smoked fish, desiccated coconut, onions, chillies and lime, or fish curry and black tea.

Lunch is usually a heavy meal with boiled rice, fish curry; ‘garudhiya’ (plain fish soup) accompanied with green chillies or dried and fried red chillies, lime and onions.
Evening tea would comprise of a cup of sweet black tea and some short eats such as ‘gulha’, ‘bokibaa’, or ‘bajiyaa’, to name just a few. Dinner is usually rice or ‘roshi’ with curry.

Some popular ‘short eats’

Gulha: Fish balls, made by mixing ‘valhoamas’ (smoked fish), with coconut, onions, chilli, ginger, and limejuice. The mixture is formed into small balls by hand. Pastry-like dough is made with grated coconut, flour and water. This is formed into a small cup-like shape and the fish balls are encased in these. These are then shallow fried.
 

Kulhi Boakibaa: Rice is soaked in water overnight and ground. This is mixed with smoked tuna, onions, chilli, ginger and desiccated coconut. The thick mixture is poured into a tray and baked. Boakibaa is served cut into squares or into triangular pieces if baked round.
 

Bajiyaa:Sometimes sweetened with a little sugar, these are thinly rolled half circles of dough formed into a conical, triangular shape with a filling of smoked tuna, onions, chilli, lime juice, which is then shallow fried.
 

Foni Boakibaa :This is a sweet made with coconut, rice flour, water, sugar and rose water. The mixture is poured into a baking tray, baked and cut into smaller pieces and served.