Entree: Maldives – ބޮށި މަށުނި ➤ Boshi Mashuni (Shredded banana blossom tossed with smoked tuna, grated coconut, onions, and chilies as a savory Maldivian coconut-tuna salad)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 medium banana blossom, approx. 10 oz (280 g), trimmed and shredded
- 8 oz (225 g) smoked tuna, flaked
- 1 cup (100 g) freshly grated coconut
- 2 small red onions, thinly sliced
- 2 small green chilies, finely chopped (adjust to heat preference)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) coconut oil or neutral vegetable oil
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 tbsp (30 ml) water, if needed to loosen
- 1/4 cup (10 g) chopped fresh cilantro or a few curry leaves, optional

Instructions

1. Prepare the banana blossom: remove outer tough bracts until you reach the paler inner florets. Trim and finely shred the inner florets; place shredded blossom in a bowl of cold water with 1 tbsp (15 ml) lime juice to prevent darkening and to reduce bitterness, then drain and squeeze out excess liquid.
2. Heat the coconut oil in a skillet over medium heat. Add the sliced red onions and sauté until soft and translucent, about 4–5 minutes. Add the chopped chilies and cook another 1 minute.
3. Add the shredded banana blossom to the skillet and toss to combine with the onion and chilies. Cook, stirring, 3–4 minutes to warm and integrate flavors.
4. Stir in the flaked smoked tuna, grated coconut, and remaining 1 tbsp (15 ml) lime juice. If the mixture seems dry, add up to 2 tbsp (30 ml) water to reach a moist but not soupy texture.
5. Season with salt and black pepper, taste and adjust lime or salt as needed. Remove from heat and fold in chopped cilantro or curry leaves if using.
6. Serve warm or at room temperature with roshi or plain flatbread. Leftovers keep refrigerated up to 2 days.