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Shimmering turquoise waters of the atolls frame the Maldives
where all the field crops are raised by natural rainfall during
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| Coconut:
Brings good income for many Maldivians |
the south-west monsoon season. Water from underground water
table lies near the surface; some islands have alluring ponds
and small lakes.
True to their endeavor to protect the unspoiled ecological
wonders, the Maldivian people use mainly organic fertilizers,
usually to product of sea in this instance. Crop cultivation
rotates and planting for the most part occurs during the
south-west monsoon season.
Hot, mild, pungent, salty and sweet Maldivian dishes often have
a vegetable base to enhance the taste. The soothing rains of the
monsoons provide a fertile land for Finger millet and Italian
fox millets. Sweet potatoes, and some in some parts of the
south, cassava. Southern islands offer a taro crops with maize,
sorghum and bajara grown on many islands as well. The land can
provide onions cucumbers, cabbages and green beans for a mixed
salad or a local salad of green, chopped spinach, onions and
lime juice for added flavor and is an island favorite.
Although rice is not cultivated in the Maldives, it forms an
important part of meals and is often imported from neighboring
countries. In Male’, bakeries produce fresh bread, cakes and
pastries, satisfying the plate of the most demanding gourmet.
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