How to Enjoy Authentic Maldivian Raa – A Unique Traditional Beverage

The idyllic Maldives is rightfully counted amongst the world’s finest holiday destinations, offering immaculate beaches, a pleasant climate and distinctive cuisine. If you visit these islands, you will also have the chance to enjoy some authentic Maldivian raa, which happens to be a traditional drink made from the sap of palm trees. Read on to find out more interesting information about this distinctive drink.

Take note of the traditions

Ruku Raa Drink in Maldives | Image via traveltrademaldives.com

Raa, which is the local name for coconut palm toddy is a much-loved drink that countless generations of Maldivians have enjoyed. In fact, toddy tapping or ‘raa verikan’ in the local language is counted amongst the oldest professions to have existed in the Maldives. Traditionally, toddy tappers or ‘raa veriyaa’ were considered to rank amongst the highly respected individuals in Maldivian communities. According to tradition, the secret techniques, methods and tools used in this profession were passed down through the generations from fathers to sons.

Even though the actual numbers of professional toddy tappers have diminished significantly in recent times, you will still find many locals on the inhabited islands who still earn a living through the sale of toddy. Recently, the Maldivian government introduced an initiative of providing courses in toddy tapping to revive this traditional profession.

 Understand the process of making raa

Although toddy may be produced from several different kinds of palms, in the Maldives, only the sap derived from coconut palms is used for this purpose. A rather elaborate process is used to make the Maldivian raa. Firstly, the tapper will climb the tree and make a precise cut on the coconut flower; then, he will fix a specially made collecting pot fashioned from coconut shells to hold the sap as it flows from the cut. The liquid that is collected in this way will be exceedingly sweet and white in colour.

 As soon as the sap is exposed to the air, it will begin fermenting to form the slightly alcoholic beverage referred to as toddy. As the process of collecting the sap will take considerable time, the tapper will typically leave the collecting vessel on the tree overnight and remove it when full the next day. Toddy tapping experts will know precisely how long the fermentation should take to produce toddy with the correct level of sweetness.

 Learn the products made from raa

Raa is also used to make several other useful products by the Maldivians. If you heat the raa, you will create ‘dhiyaa hakuru’, which happens to be a golden syrupy honey-like liquid that resembles maple syrup. This syrup has many uses, such as being mixed with various other Maldivian foods like roshi and rice for culinary purposes. Dhiyaa hakuru is also the primary ingredient in various Maldivian cakes, snacks and desserts.

 If you simmer dhiyaa hakuru still further on low heat, add some sugar as well as a special form of coral and subsequently heat it further, you will create the creamy white ‘karu hakuru’ paste; this is used in making other kinds of snacks. When seeking the top resorts in Maldives a choice of accommodation to consider from where you could visit the capital, Male, and try out products made from raa would be OBLU SELECT Lobigili.

 Try out raa pickles

Another way that raa is made use of in the Maldives would be in the production of local pickles. If toddy is permitted to ferment for an extended period, the result will be the creation of vinegar possessing a strongly acidic quality. The vinegar thus produced is made use of, to flavour various food items; it is also employed as a preservative, used in the production of numerous varieties of Maldivian pickles.

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