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Rihaakuru (ރިހާކުރު, pronounced [riˈhəːkuru]) is a fish-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna.

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  • Rihaakuru (en)
  • Rihaakuru (pt)
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  • Rihaakuru (ރިހާކުރު, pronounced [riˈhəːkuru]) is a fish-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna. (en)
  • Rihaakuru é uma pasta de peixe tradicional das Maldivas, um subproduto da preparação do “peixe-das-maldivas”, ou seja, atum cozido e seco, importante na culinária do Sri Lanka. O caldo em que cozeu o atum, junto com pequenos pedaços que não podiam ser secos, é deixado a ferver até formar uma pasta, que é consumida principalmente com arroz. Uma análise laboratorial deste produto mostrou que ele é rico em ácidos gordos omega-3 e em proteínas (56-59%). (pt)
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  • Rihaakuru (ރިހާކުރު, pronounced [riˈhəːkuru]) is a fish-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna. (en)
  • Rihaakuru é uma pasta de peixe tradicional das Maldivas, um subproduto da preparação do “peixe-das-maldivas”, ou seja, atum cozido e seco, importante na culinária do Sri Lanka. O caldo em que cozeu o atum, junto com pequenos pedaços que não podiam ser secos, é deixado a ferver até formar uma pasta, que é consumida principalmente com arroz. Uma análise laboratorial deste produto mostrou que ele é rico em ácidos gordos omega-3 e em proteínas (56-59%). (pt)
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