What is the spicy coconut sambol served with breakfast.

The recipe is beautifully simple. Locals rigorously grind freshly scraped raw coconut meat red onions Maldives dried fish flakes lime juice and salt together using a traditional flat stone to completely release the intense natural oils.

It is designed specifically to be eaten in very small spicy pinches mixed thoroughly through bland starches like plain white rice string hoppers or thick slices of soft bread to instantly wake up the palate.