Sai (Sai)
The Quirky Foodster Team
Ingredients
- Water — 2 cups (480 ml / 16 fl oz)
- Loose black tea leaves — 2 tbsp
- Sugar, to taste — 2–3 tsp
- Milk — 2 tbsp (optional)
Method
- Bring the water to a boil in a small saucepan.
- Add the tea leaves and reduce heat to a gentle simmer for 2–3 minutes until strongly coloured.
- Strain into cups.
- Stir in sugar to taste, and add a splash of milk if desired.
- Serve hot.
Introduction: Strong, sweetened black tea, the constant companion to Maldivian short eats and the anchor of teahouse culture.
Cultural Background: Tea culture runs deep in the Maldives, with teahouses (‘hotaa’) serving sai alongside hedhikaa throughout the day. It is typically taken strong and sweet, sometimes with a dash of milk.
Tips: Simmering rather than just steeping gives the tea its characteristic strength. Adjust sugar to taste — it is traditionally served quite sweet.
Variations: Add a slice of fresh ginger while simmering for a warming variation. Serve black, without milk, for a lighter cup.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently on the stovetop if it has cooled, without re-boiling for too long.
Nutrition: Per serving (approx.): 40 kcal, 1 g protein, 1 g fat, 8 g carbohydrate.
FAQs:
Q: What tea is traditionally used?
A: Strong black tea, similar to Ceylon or Assam varieties, is most
Q: Is sai always served with milk?
A: No, it can be enjoyed either black or with milk depending on
- Water — 2 cups (480 ml / 16 fl oz)
- Loose black tea leaves — 2 tbsp
- Sugar, to taste — 2–3 tsp
- Milk — 2 tbsp (optional)
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