People & Language

Travelers to Maldives have commented on the Maldivian people as kind and hospitable people, a peaceable race and as a people who are kind to visitors and travelers.

The people of Maldives are unified by a common history, faith and language. Although the islands are dispersed over a long stretch of Ocean, these elements create a common bond that has kept the Maldives unified as a nation for centuries.

Language

Dhivehi is the language of Maldives. The language has undergone changes as a result of contact with the outside world throughout the centuries, blending with and absorbing new influences as it evolved. Given the wide dispersion of the islands, it is not surprising that the vocabulary and pronunciation vary from atoll to atoll, which is especially significant in the southernmost atolls.

The language displays much resemblance to several other languages from Sri Lanka and rest of Asia. It contains many Arabic, Hindi and English words. Historically the early people spoke “Elu” a form of ancient Singhalese. Many of the Dhivehi words have their root in Sanskrit.

Dhivehi is used in the administration of the country. Until the 1960s, Dhivehi was also the medium of teaching in all schools, but even today Dhivehi is a compulsory subject in the national curriculum. English is widely understood, spoken and written by the locals. Many in the tourist industry are also fluent in other European languages and Japanese.

Education

98% of the population has an average educational level. The most important school system in the atolls is the traditional Islamic school, where pupils learn math and to read and write in Dhivehi and Arabic. Pupils attending a high school are taught subjects such as Islam, Dhivehi, English, Math, Arts, Environmental Study, Writing, Gym and Quran. In Male' there are private and public British schools, which give a proper education to access the British school system. In the biggest islands there are the mandatory schools for a primary culture. Children are transported by sea from the neighboring islands, where there are no schools. Pupils must move to Male’ to attend the high school, where there are proper structures to host them.

Maldivian Dress

The Maldives has its own national dresses and costumes that have changed over time. Even today a walk on the streets in Male’ will offer you a mix of the traditional with the modern.

The oldest Maldivian dress is the Libaas which has evolved and changed over time. The libaas is worn with an underskirt called feyli.

Feyli has traditionally been an important piece of attire for both men and women. It is a black or dark brown wrap-around that is bordered at the bottom with broad stripes of white. Feyli was worn by the nobility as sarong. The wraparound was also part of the ceremonial dress of the palace guards and other attendants at the palace.

Dhigu hedhun is a more recent introduction. The national dress was designed and introduced in the 1950s and is now widely worn by ladies as an everyday dress as well as at important national functions.

Food

If you guessed that the most important ingredient in Maldivian recipes is tuna, you guessed right. From the traditional fish broth that is served daily at homes to savories and snacks, from curries to delightful accompaniments, tuna and grated coconut are key ingredients. What may surprise you though, is how different they taste in spite of their common ingredient.

Local vegetables and fruits have also been part of the local cuisine. Pumpkin, breadfruit, plantains and gourds are used to make mouth watering delicacies.

Like everything else food has also been heavily influenced by modernization. Today imported vegetables and meats from part of the daily diet throughout the country. Agriculture has taken in these changes into account and many vegetables such as tomatoes and eggplants which were not grown before have been introduced and widely grown.

The most commonly seen local eatery is the ‘sai hotaa’, a cafe that serves tea and a wide range of savories throughout the day and meals during lunch and dinner time.

Quick guide to cuisine

Gulha:	Fish and scraped coconut mixture wrapped in a ball of pastry and fried
Kavaabu:	Deep Fried fish rissole
Kulhi Boakibaa:	Fish Cake
Fihunu Mas:	Fish brushed with chili paste and barbecued over hot coals
Suji:	A thick sweet drink made with semolina, coconut milk, sultanas, nuts and a dash of cinnamon and cardamom (mostly cooked during Ramadan)
TGarudhiya:	Part of the traditional staple diet, garudhiya is a fish broth eaten with rice.  On its own it appears bland but the taste is enhanced with the complete accompaniments that include the traditional chili paste, lonu mirus, chilies and onions.  Garudhiya is also eaten with boiled breadfruit and taro.