Rihaakuru bokibaa
A savoury baked bokibaa of rice, grated coconut, chillies, onion and lime, flavoured with rihaakuru.
Rihaakuru, the rich Maldivian fish paste, gives this savoury bokibaa its deep flavour. It is a favourite with evening tea.
Ingredients
1 plate rihaakuru
1/2 or 2 plates rice
Grated flesh of 1 large mature coconut
4 green chillies
4 limes
3 onions
Curry leaves, a little ginger and a little salt
Method
Grind the rice coarsely, or crush it in a grinder.
Chop everything else very finely.
Add the rihaakuru, the lime juice and a little salt, and mix by hand for 15 minutes.
When it is well mixed, the onions will be almost mashed, or at least very fine.
Add the flour ground with the grated coconut, mix well and adjust the taste.
Grease a pan well with oil and pour in the bokibaa batter.
Bake it well with heat from above.
Tips
Snacks like bokibaa always taste better when made a day ahead. Otherwise, make what you need for the evening before noon.
Finger-millet fathafolhi or finger-millet bokibaa can be made the same way. Use finger-millet flour instead of the rice flour.
For fathafolhi, wrap the batter in a banana leaf or a diggaa leaf before baking.
