sallikaa

Sallikaa is a term with origins in the Maldivian language, Dhivehi. It most commonly refers to the traditional method of preserving fish by drying it in the sun. This technique is a cornerstone of Maldivian culinary heritage, particularly in communities where fresh fish might not always be readily available or easily stored. The process involves cleaning and salting the fish, which helps to draw out moisture and prevent spoilage. The salted fish is then laid out on mats or racks and exposed to direct sunlight for several days. The intense heat and dry air of the Maldives are ideal for this drying process, resulting in a product that can be stored for extended periods.

Dried fish, or sallikaa, is a versatile ingredient in Maldivian cuisine. It is often rehydrated and used in various dishes, including curries, mas huni (a popular breakfast dish made with shredded dried fish, coconut, and chili), and fried accompaniments. The flavor of sallikaa is distinct, characterized by a concentrated, salty, and slightly umami taste. Beyond its culinary uses, sallikaa also played a significant role in the historical economy of the Maldives, serving as a valuable commodity for trade. The practice of making sallikaa is passed down through generations, ensuring the continuation of this important cultural and practical tradition.