The rhythm of our island.
The warmth of our people.

For a small bowl: 1 cup freshly grated coconut, ½ small red onion finely chopped, ½–1 tsp chilli flakes, juice of ½ lime and salt to taste.

1. Crush the onion, chilli and a small pinch of salt together.
2. Mix through the coconut, rubbing gently to spread the flavours.
3. Add lime gradually, taste and adjust. Serve fresh beside rice, roti or hoppers.

Some households add Maldive fish. Leave it out for a vegetarian version.

For about 6 small roti: 2 cups plain flour, 1 cup grated coconut, ½ tsp salt and about ¾ cup water, added gradually. Optional: finely chopped onion and green chilli.

1. Mix the flour, coconut and salt. Add just enough water to form a soft, workable dough.
2. Rest for 10 minutes, then divide into six balls and flatten into small discs.
3. Cook on a lightly oiled pan over medium heat, turning until both sides have golden patches and the centre is cooked through.

Serve warm with sambol or a curry. Flour and coconut moisture affect how much water you need.

For 3–4 side portions: 1 cup red lentils, ½ onion sliced, 2 garlic cloves, ¼ tsp turmeric, 1½ cups water, ½ cup coconut milk and salt. Optional: curry leaves and a little chilli.

1. Rinse the lentils. Simmer with water, onion, garlic and turmeric until soft, adding water if needed.
2. Stir in coconut milk and salt. Simmer gently until creamy, stirring so the lentils do not catch.
3. Adjust the thickness and seasoning. For another layer of flavour, finish with onion and curry leaves softened in a little oil.

Enjoy with rice or roti. This is a simple home-style version, not a single definitive recipe.