Mashuni is a very loved, comforting breakfast dish for us Maldivians. Other than classic the tuna and coconut mixture, we also make versions of this with cooked vegetables – and this mashuni recipe is a version with chichanda or snake gourd.

For this recipe, we have used chichanda provided to us by one of our partners, Daily Groceries. Chichanda is a nutritious vegetable which provides vitamins A, vitamin C, and is also rich in dietary fibre. You can get chichanda or snake gourd from Daily Groceries, Dhathuruveringe Market, Boduthakurufaanu Magu, Male’ or get in touch with them via 7998272.

Serves: 4-6

Ingredients:

• 1 chichanda or snake gourd
• 3 cups water
• ½ cup thinly sliced onions (half of a medium-sized onion)
• 1 tbsp lime juice
• 1 thinly sliced scotch bonnet
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 can tuna in oil (drained)
• 1 cup grated coconut

Instructions:

1. Using a knife, scrape the skin of the chichanda until all of it is removed. Then, slice the chichanda open lengthwise and using a spoon, scoop out the white fuzzy parts inside, including the seeds. Cut each cleaned half lengthwise again, then thinly slice it into pieces which are about 1-2cm thick. Set aside.
2. In a pot, boil 3 cups water on medium-high heat. When the water comes to a boil, turn the heat down to medium-low, and add in the sliced chichanda. Let it boil and soften for 8-10 minutes. Scoop out the boiled chichanda to a bowl. Set aside.
3. In a large bowl, add in ½ cup thinly sliced onions, 1 thinly sliced scotch bonnet, ½ tsp salt, ¼ tsp ground black pepper. Using your fingers, mix all the ingredients well, slightly squeezing to release the juices from the onions and scotch bonnet.
4. Next, add in 1 can tuna in oil (drained) and mix while mashing the larger chunks.
5. Then, add in 1 tbsp lime juice and mix well. Add in 1 cup grated coconut and mix again.
6. Lastly, add the boiled chichanda and mix the pieces well with the tuna mixture. Your chichanda mashuni is now ready. Serve it with roshi and enjoy!