National Dish Maldives: Dhonkeyo Riha (Recipe)
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Dhonkeyo Riha is the Maldives without the fish — and in a cuisine built almost entirely on tuna, that is worth noticing. Green plantains are simmered in coconut milk with turmeric, chilli and curry leaves until they soften and take on the sauce. Earthy, creamy and quietly substantial, it is everyday island cooking at its most practical.
About Dhonkeyo Riha
Dhonkeyo Riha is the hearty plantain curry of the Maldives. Dhonkeyo refers to the green cooking banana, simmered here in a creamy coconut curry sauce with turmeric, chilli and curry leaves. Entirely without fish but full of deep, earthy flavour, this vegetarian dish is a fixture of everyday Maldivian cooking, and a reminder that the islands’ food goes well beyond tuna.
Ingredients (serves 1–2)
- 2 green plantains, peeled and sliced
- 200 ml coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 teaspoon turmeric
- 1–2 green chillies, sliced into rings
- 8–10 curry leaves (or 2 bay leaves)
- 1 tablespoon coconut oil or vegetable oil
- Salt, to taste
Shopping for the ingredients
Green, entirely unripe plantains are essential, a ripening plantain turns sweet and falls apart. They are sold in African, Caribbean and Asian grocers. Fresh curry leaves are worth hunting down and freeze well; dried ones have very little aroma. Use full-fat tinned coconut milk rather than the drinking kind.
Preparing the dish
Peeling green plantains is genuinely awkward, score the skin lengthways in several places and lever it off in sections, rubbing your hands with oil first to avoid the sticky sap. Slice them into rounds about a centimetre thick and keep them in water until needed, as they discolour quickly.
Step-by-step instructions
- Peel and slice the plantains, keeping them in water until needed.
- Heat the oil and fry the onion, garlic and curry leaves until fragrant.
- Add the turmeric and chillies and cook for 30 seconds.
- Drain the plantain slices and add them to the pan, turning to coat.
- Pour in the coconut milk and a splash of water.
- Simmer gently, uncovered, for 15–20 minutes until the plantains are tender.
- Season with salt and let the sauce thicken before serving.
Gluten-free / lactose-free version
Dhonkeyo Riha is naturally free from both gluten and lactose, plantain, coconut milk and spices contain neither. Served with rice or roshi flatbread (choose gluten-free bread if needed), the whole meal stays suitable.
Tips for vegans and vegetarians
The curry is vegan exactly as written, which is unusual for a Maldivian dish and makes it especially useful. Coconut milk supplies the richness that fish would otherwise provide, and a squeeze of lime at the end brings the brightness. Add chickpeas for extra protein if serving it as a main course.
More tips and tricks
Keep the simmer gentle, vigorous boiling splits coconut milk. Do not cover the pan, or the sauce will not reduce. And oil your hands and knife before peeling the plantains, which saves a great deal of scrubbing afterwards.
Adapting the recipe to your taste
A teaspoon of Maldivian hikimas (dried tuna) is the traditional non-vegetarian addition. Cinnamon and cardamom pods deepen the spice. A handful of grated fresh coconut stirred in at the end adds texture and is very much in the local style.
Ingredient substitutions
Green bananas, breadfruit or even potato can replace plantain, with cooking times adjusted. Bay leaves stand in for curry leaves, though the flavour is quite different. Any mild oil works, though coconut oil suits the dish best.
Drink pairing ideas
Fresh coconut water is the obvious island match. Sweet black tea is what Maldivians actually drink with most meals. Lime juice with soda is refreshing against the richness of the coconut sauce.
Serving and presentation ideas
Serve dhonkeyo riha with steamed rice or roshi, the thin Maldivian flatbread, and a spoonful of chilli paste on the side. A scatter of fresh coconut and a wedge of lime finish it nicely. It reheats well and is arguably better the next day.
A bit of history
Coconut, fish and starchy staples form the three pillars of Maldivian cooking, with plantains and breadfruit filling the role that grains play elsewhere. Dishes like this one date from a time when imported rice was scarce and the islands relied on what grew on them. Dhonkeyo Riha offers a genuine window onto Maldivian cuisine.
More recipe ideas
Summary: Dhonkeyo Riha
Dhonkeyo Riha is green plantain simmered in coconut milk with turmeric, chilli and curry leaves, the Maldives’ best vegan dish and proof that island cooking is not all tuna. Keep the simmer gentle and serve it with rice.
