Banbukeyo Fish Soup (Banbukeyo Riha)
The Quirky Foodster Team
Ingredients
- Breadfruit, peeled and cubed — 300 g (10.5 oz)
- Fresh tuna, cut into chunks — 300 g (10.5 oz)
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Method
- In a large pot, sauté the onion, garlic and curry leaves briefly until fragrant.
- Add the turmeric and stir for 30 seconds.
- Add the breadfruit cubes and water, and bring to a boil.
- Simmer for 10 minutes until the breadfruit begins to soften.
- Add the tuna chunks and continue simmering for a further 8–10 minutes.
- Stir in the coconut milk and heat through gently without boiling.
- Season with salt and serve hot.
Introduction: A comforting, slightly thickened soup combining breadfruit with tuna, drawing on one of the most common starchy staples grown on the islands.
Cultural Background: Breadfruit (banbukeyo) grows abundantly across the Maldives and is used in both savoury and sweet cooking. This soup pairs its starchy, mildly sweet flesh with tuna and coconut milk for a filling dish traditionally eaten during the breadfruit harvest season.
Tips: Cut the breadfruit into even-sized cubes so it cooks uniformly. Add the coconut milk at the end and keep the heat low to prevent it from splitting.
Variations: Green (unripe) breadfruit gives a firmer texture; slightly riper breadfruit will break down more into the broth. Add a chopped chilli for extra heat if desired.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, stirring, until warmed through; avoid boiling to keep the coconut milk smooth.
Nutrition: Per serving (approx.): 260 kcal, 22 g protein, 11 g fat, 18 g carbohydrate.
FAQs:
Q: Can I substitute breadfruit?
A: Green banana or cassava can stand in, though the flavour will differ
Q: Where do I find breadfruit?
A: Look in Caribbean, African or South Asian grocers, fresh or frozen.
- Breadfruit, peeled and cubed — 300 g (10.5 oz)
- Fresh tuna, cut into chunks — 300 g (10.5 oz)
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Onion, sliced — 1
- Garlic, minced — 2 cloves
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Please log in to leave a comment.