Boakibaa (Maldivian Fish Cake)
A dense, spiced Maldivian fish cake made with tuna, grated coconut, rice, and aromatics — baked until golden and served in squares.
About This Recipe
Boakibaa is one of the most distinctively Maldivian foods in existence — a baked fish cake that combines smoked or fresh tuna with cooked rice, freshly grated coconut, onion, chilli, and curry leaf into a dense, aromatic slab. The mixture is pressed into a baking tin and baked until firm and golden, then cut into squares and served as a snack or light meal. The texture is firm and compact, somewhere between a frittata and a savoury cake, with the oceanic richness of tuna beautifully balanced by the sweetness of coconut. It is sold at Maldivian tea shops and hawker stalls throughout the day.
Ingredients
Serves 8
- 400 gsmoked or canned tuna, flaked
- 200 gcooked white rice, cooled
- 100 gfreshly grated coconut (or desiccated, rehydrated)
- 1large onion, finely diced
- 3green chillies, finely chopped
- 10curry leaves, finely sliced
- 2 tspground cumin
- 1 tspturmeric
- 1 tspsalt
- 3eggs, beaten
- 2 tbspcoconut oil, for greasing
Instructions
- 1
Mix filling
Combine tuna, rice, coconut, onion, chilli, curry leaves, cumin, turmeric, and salt in a large bowl. Mix well with your hands until thoroughly combined.
- 2
Bind with egg
Add beaten eggs and mix again until everything coheres into a firm, slightly sticky mixture.
- 3
Bake
Grease a 20 x 20 cm baking tin with coconut oil. Press the mixture evenly into the tin, smoothing the top. Bake at 180°C for 35–40 minutes until firm, golden, and a skewer comes out clean.
- 4
Cool and cut
Allow to cool in the tin for 15 minutes before cutting into squares. Serve warm or at room temperature.
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Pro Tips
- →
Use slightly overcooked rice — it binds better than al dente rice.
- →
Press the mixture firmly into the tin to avoid crumbling when sliced.
- →
Toast curry leaves in a dry pan first for a more intense aroma.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Add finely grated ginger and garlic to the mix.
- •
Stir in a tablespoon of rihaakuru for deeper umami.
- •
Make individual patties and pan-fry instead of baking.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Store in the fridge for up to 3 days. Serve at room temperature or reheat in the oven at 160°C.
History & Origin
Boakibaa is believed to date back centuries, developed as a way to preserve and transform the tuna catch into a portable, shelf-stable food. The incorporation of rice and coconut reflects the Maldivian diet's two other cornerstones alongside fish, creating a complete and balanced snack in a single preparation.
Frequently Asked Questions
Can boakibaa be frozen?
Yes, cut into squares, freeze individually on a tray, then store in a bag for up to 2 months. Thaw in the fridge and reheat in the oven.
Does it work without eggs?
The eggs are the main binder. For an egg-free version, add 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water as a substitute.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (160g / 5.6 oz) · 8 servings total
Time Summary
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