Baraboa Mashuni
A traditional Maldivian pumpkin mashuni made with boiled and mashed pumpkin, fresh coconut, tuna, and a fiery kick of Githeyo Mirus, the Maldivian scotch bonnet. Simple, authentic, and packed with flavour.
Materials
- ½ Small Pumpkin Boiled and Mashed
- 1 Large Onion Thinly Sliced
- ½ Githeyo Mirus (Maldivian Scotch Bonnet) Thinly Sliced
- Curry Leaves Roughly chopped
- 1 Can Tuna Drained
- 1 Cup Grated Coconut
- 1 Lime Juiced
- Salt to taste
Instructions
- Peel and chop the pumpkin into chunks. Boil until completely tender, then drain and mash until smooth. Set aside to cool slightly.
- In a large bowl, combine the thinly sliced onion, Githeyo Mirus, and curry leaves. Squeeze the lime juice over, add salt, and crush and mix everything together firmly with your hands until the onion softens slightly and releases its juices.
- Add the drained tuna and grated coconut to the bowl. Mix well until everything is evenly combined.
- Add the mashed pumpkin last and gently fold it into the mixture until fully incorporated.
- Serve at room temperature with some roshi.
Video
@nothussainali both the cooking and voiceover was chaotic 😭 but this the best mashuni variant fight me #recipe #baraboamashuni #mashuni #dhivehi #Maldivianfood #cooktok #maldivestiktok
♬ original sound - Hussain Ali