Ramadan greetings from my kitchen🌙 If you’ve been following my blog, you’ve probably heard me brag about my beloved island Fuvahmulah and the delicious traditional dishes that make up our cuisine. But there’s one dish that holds a special place in my heart, especially during Ramadan: “Garo Baffen.”
“Garo Baffen” is more than just a soup—it’s a comforting bowl of goodness that warms the soul and brings families together during the holy month. And while my mom’s version is an absolute delight, I’ve also crafted my own simplified version using ingredients readily available here in Male’.During Ramadan, time is a precious, especially when you’re juggling a 9-to-2 job alongside the demands of fasting and prayers. But no matter how hectic my schedule gets, there’s always room for a steaming bowl of “Garo Baffen” on my iftar table.
Ingredinets
2 Table Spoon Rice (sun heated)
3-4 Copee fai or Collard Green Leaves
11/2 Medium Onion
5 Garlic
11/2 Inch Ginger
2 Green Chilly (Maldivian)
1 Bilamagu
1 Medium Coconut
Curry leaves
1/2 Tea Spoon Cardaman, Cinnamon and Cumin Powder (mixed) or Fonithoshi Havaadhu
1/2 Tea Spoon Pepper Powder
Ready to cook
In a large pot put together washed rice with the chopped onion, garlic ginger paste, chilly, curry leaves, bilimbi and moringa leaves. Now bring the pot to cook in a high heat followed by adding coconut milk, turmeric powder (always cook in a watery milk) and salt. Keep cooking until the rice is soft and gives a nice consistency to the soup. You have to keep an eye on this while its cooking giving occasional stirring to avoid rice being sticky on the bottom of the pot. It takes almost good 30 minutes to cook before adding the fish into the soup and now again it needs to cook for almost another 1/2 an hour. Adjust the consistency of the soup adding more coconut milk if necessary. Finish it off with putting the final add in’s and reduce to a simmer in a low heat for 10 minutes. The final add ins consists of 1/4 of the onions half of ginger garlic paste and the spices I mentioned in the ingredients along with some chillies soaked in to concentrated coconut milk.
Ready to eat bowl of Garo baffen
While it may not be the exact same experience as using moringa leaves, copy fai can still impart a similar earthy and nutritious element to the Garo Baffen. The subtle differences in flavor and texture may even add a unique twist to the dish, making it your own special version of the traditional recipe.So here’s to your delicious Garo Baffen, made with love and a touch of creativity. May it continue to be a cherished part of your Ramadan menu for years to come!
