Introduction
Boshi Mashuni is one of the most distinctive and culturally significant salads in Maldivian cuisine. Made from tender banana blossom mixed with grated coconut, tuna, onion, chilli, and lime, it represents the island nation’s tradition of transforming humble, locally available ingredients into nourishing and flavourful meals. Light yet satisfying, Boshi Mashuni is commonly served as part of breakfast or lunch and enjoyed as both a side dish and a light main.
The origins of Boshi Mashuni lie in the Maldives’ long history of plant-based and seafood-based cooking. Banana trees grow abundantly across the islands, and every part of the plant has traditionally been used, including the blossom. Combined with tuna, coconut, and fresh aromatics, the banana blossom becomes the foundation of a dish that reflects both resourcefulness and culinary creativity. Over time, Boshi Mashuni became a staple in Maldivian households, particularly valued for its nutritional benefits and refreshing flavour.
At The Recipe Kitchen, this Boshi Mashuni recipe follows the authentic Maldivian method. It highlights proper preparation of banana blossom, balanced seasoning, and traditional ingredients to create a salad that is fresh, wholesome, and deeply rooted in island cooking. Whether served with flatbread or alongside curries, Boshi Mashuni offers a genuine taste of Maldivian food culture.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Banana Blossom Base
- 1 large banana blossom
- 1 teaspoon salt
- Water, for boiling
For the Mashuni Mixture
- 200 g cooked skipjack tuna or canned tuna in water, well drained and finely flaked
- 1 cup freshly grated coconut (or unsweetened desiccated coconut, lightly moistened)
- 1 small onion, very finely chopped
- 1–2 fresh green chillies, finely sliced (adjust to taste)
- Juice of 1–2 limes
- Salt, to taste
Optional Additions
- 1 tablespoon Maldive fish flakes or dried tuna flakes
- A few curry leaves, finely sliced
Step-by-Step Instructions
- Prepare the banana blossom
Remove the tough outer purple leaves of the banana blossom until you reach the pale, tender inner core. Discard the tough layers and keep the lighter central portion. - Slice finely
Cut the banana blossom in half lengthwise, then slice very thinly. Place the slices immediately into a bowl of water with a little salt or lime juice to prevent discolouration. - Boil the blossom
Bring a large pot of salted water to a boil. Add the sliced banana blossom and cook for 15–20 minutes, or until tender and no longer bitter. Stir occasionally to ensure even cooking. - Drain and cool
Drain the cooked banana blossom thoroughly and allow it to cool completely. Squeeze gently to remove excess water, then set aside. - Prepare the tuna
Flake the cooked or canned tuna very finely using your fingers or a fork. Remove any bones or skin and aim for a light, fluffy texture. - Combine the base ingredients
Place the cooled banana blossom, flaked tuna, and grated coconut into a large mixing bowl. Mix gently to combine evenly. - Add aromatics
Stir in the finely chopped onion and sliced green chillies. Mix carefully so the ingredients remain light and separate rather than mashed. - Season and brighten
Add lime juice and salt to taste. Mix thoroughly and taste, adjusting seasoning and acidity as needed. The flavour should be fresh, slightly tangy, and gently spicy. - Optional enhancements
If using Maldive fish flakes or curry leaves, stir them in at this stage for additional depth of flavour. - Rest before serving
Allow the Boshi Mashuni to rest for 5–10 minutes so the flavours blend naturally. - Serve fresh
Transfer to a serving bowl and serve at room temperature or slightly chilled.
Cooking Tips & Variations
- Tender core only: Always discard the tough outer layers of the banana blossom. Only the pale inner part is suitable for cooking.
- Remove bitterness: Proper boiling and thorough draining are essential to remove bitterness and achieve a pleasant texture.
- Fine texture: Traditional Boshi Mashuni is finely textured, so slice and flake ingredients as finely as possible.
- Chilli control: The heat level should be gentle and refreshing, not overpowering. Adjust chillies to suit your preference.
- Vegetarian version: Omit tuna and add extra coconut and onion for a plant-based variation, though this changes the traditional profile.
What to Serve With Boshi Mashuni
Boshi Mashuni is traditionally served with:
- Huni roshi (Maldivian flatbread)
- Soft chapati or flatbread
- Steamed white rice
- Mas Huni or other mashuni salads
- Light curries or grilled fish
It works well as part of a breakfast spread or as a refreshing side dish with richer meals.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Serving temperature: Boshi Mashuni is always served cold or at room temperature and should not be reheated.
- Make-ahead: It can be prepared a few hours in advance, but fresh preparation delivers the best flavour and texture.
Frequently Asked Questions
What does banana blossom taste like?
Banana blossom has a mild, slightly earthy flavour with a tender, fibrous texture similar to artichoke or young cabbage.
Can I use canned banana blossom?
Fresh banana blossom is traditional and preferred. Canned versions can be used in emergencies, but texture and flavour will differ.
Is Boshi Mashuni healthy?
Yes. It is high in fibre, protein, and healthy fats, making it a nourishing and balanced dish.
Final Thoughts
Boshi Mashuni is a beautiful example of Maldivian ingenuity and respect for natural ingredients. By combining banana blossom, coconut, tuna, and fresh aromatics, it transforms a simple plant ingredient into a vibrant, satisfying dish full of texture and flavour. Rooted in tradition yet refreshingly light, this authentic Maldivian recipe brings a unique and wholesome element to any table and offers a genuine taste of island home cooking from the heart of the Maldives.
