Areca Nuts | the Chew of Maldives

A slice of Areca nut

Areca nuts, often erroneously referred as the betel nuts are widely used as a mint after meals and holds a distinct history in Maldives.

According to historians and travelers like François Pyrard de Laval, areca nuts were deeply embedded into the Maldivian culture. The early Maldivians used a girdle on their waist in which they kept a good supply of areca nuts and it was customary that when they meet each other on the road, may it be a friend or stranger to offer his own betel nuts. It was also bestowed as a royal gift and offered to the person who proposes for marriage as a gift of approval.

Such traditions have changed over time but the areca nut continues to dominate the ‘chewing culture’ in the Maldives. It is now offered in almost all cafés, restaurants and shops in Maldives, in different forms with fixings like betel leaf, cloves and lime. Some modern innovations of the areca nut includes the ‘Kill’ a finely ground mixture of areca nuts, betel leaves, cardamon, sugar and cloves. Another form is ‘Supari’ a sweet flavored betel nut chunks in small sachets imported from India.

maldivian arts | bodu beru

Photo: A couple enjoying a bodu beru performance at Hilton Iru Fushi Resort & Spa

Bodu Beru meaning ‘Big Drum’ which usually takes place during special occasions is one of the most popular forms of traditional folk music in the Maldives and is enjoyed by all ages.

A bodu beru group consists of a lead singer along with a group of up to 15 people singing in chorus. The drums are traditionally made from hollowed coconut wood, goatskin enclosure on each side and are mostly beaten with bare hands. The most interesting point of Bodu Beru is its blood-pumping ascending tempo along with the lyrics that have no definite meaning. At present times meaningful songs in Dhivehi language is also used. Bodu Beru dates back to as early as the twelfth century, even before the Maldivians converted to Islam. “Baburu lava”, a form of bodu beru chant hints that this tradition may have been originated in East Africa and had been passed through generations by our forefathers, as is our responsibility to pass this artistic Maldivian tradition to the future generations.

Nuts for Coconuts | Toddy - The Local Brew

Photo: 'Raa Badhi', Traditionally made Maldivian Toddy Containers

Toddy is the sap of the coconut palm extracted from the flower buds by toddy tappers. Toddy tapping or ‘raa verikan’ goes a long way into the Maldivian history and it used to be a remarkable occupation passed from father to son.

Toddy tappers cut the end of the inflorescence when it is ready to ripen and hangs a collecting pot specially made from coconut shells called ‘Gudi’ and is left to fill overnight. The toddy is then collected following day and transferred into a coconut container called ‘Raa badhi.’ Sweetness differs according to the time of collection with the evening toddy being the sweetest. The collected toddy is then sold by the glass in the fresh form, a tasty sweet drink despite its pungent odor.

Maldivians use toddy in different ways. It is heated to make ‘Dhiyaa Hakuru’ a golden honey-like-liquid similar to Maple Syrup which Maldivians enjoy eating with rice, coconut crepes and also acts as a main ingredient in sweet cakes, desserts and snacks. This syrup is further cooked under low-heat with a pinch of sugar and a particular form of coral for an extended period which then turns into a creamy-white paste called “Karu Hakuru.” This is used as a breadfruit chips dip or spread on thin coconut bread.

In the olden days, these syrups were a staple in the households and were also relished by sailors and fishermen as their diet onboard for distant journeys as these toddy products lasted several months without refrigeration or preservatives.

Toddy is also fermented and turned to toddy vinegar which has a strong acidic flavor with a hint of coconut taste. This vinegar is used in flavoring other food products and as a preservative to make local pickles or ‘assara’.

Today, Toddy and toddy products are very rare but it is still available infrequently throughout the Maldivian Islands. With modernization, the art of toddy tapping is almost lost. The government has recently stepped in and has introduced ‘toddy tapping’ courses in the atolls in order to revive this fading Maldivian tradition.

If you happen to tour Malé, the capital island, stop by the local market to find these 'Dhiyaa Hakuru' and 'Karu Hakuru' among other local food products.

Student Holidays eco tip | Environmental Education for Kids

Photo: Four Seasons staff teaching coconut leaf based arts and crafts at the Kuda Velaa Club

In order to create an eco-conscious generation for a greener future, we need to educate and create environmental awareness among children from a young age.

There are plenty of eco-educational activities and games for children to have fun while learning such as making art & crafts using recycled materials, beach games or even snorkeling. Drop a few Eco tips along the way as you go on with your daily lives. Shopping can be turned into an interesting search for eco friendly labels and products, also the best time to provide awareness about animal products such as turtle shells, leather and fur.

If you are setting out for a vacation, look for eco-friendly resorts offering such activities for children. The Four Seasons Resorts Maldives at Landaa Giraavaru lets the children snorkel and explore nemo’s home with a marine biologist, making it fun to learn about marine life while the Shangri-La Vilingili Resort & Spa offers nature trails to discover the island's indigenous flora and fauna. Conrad Maldives Rangali Island also offers the opportunity of spotting colorful fish on a snorkeling trip or going exploring for dolphins. Conrad Maldives Rangali Island also offers the opportunity to spot colorful fish during snorkeling trips or exploring the life of dolphins.

Copenhagen climate change conference: 'Fourteen days to seal history's judgment on this generation'

Island Pilot Hybrid Luxury Yacht Unveiled

Private yachts are somewhat synonymous to luxury, but does that ever mean that they cannot get ecofriendly? No is the answer from Island Pilot LLC, who have unveiled the first ever hybrid luxury yacht dubbed the Island Pilot DSe Hybrid 12m, powered by diesel fuel, solar energy, and electric power.

The vessel is 12 meters long (39.5 feet) and can cruise at 13 knots on diesel fuel and 7 knots when in zero-emissions mode. A zero-emissions level is achieved with a 6 kW solar array and a 20 kWh battery bank.

The yacht is the first-ever production motor yacht with zero emissions in America, according to Reuben Trane, president of Island Pilot, LLC.

The hybrid yacht boasts state-of-the-art on-board luxurious amenities, including an on-deck master stateroom with a “sleigh bed” and a 270-degree panorama view, guest stateroom with island queen that converts to twins, and a spacious galley that has two settees, a high-low table, a 26” HDTV and a Bose home theater system.

Tech facilities include a Garmin 15-inch touchscreen with Garmin HD radar, Tecnautic Fly by Wire controls and gyro autopilot, 4 zones of air conditioning, hi-tech refrigeration with ice maker, and a KVH Satellite TV antenna with DirecTV receiver.

To be a proud eco owner of this green machine, you would have to pay $600,000; Island Pilot is currently taking orders.

Unveiled yesterday at the Fort Lauderdale International Boat Show (October 30 – November 3), the first green yachts are expected to hit the water in early 2009.

“But why would anyone think the addition of solar power to a yacht would somehow detract from its luxuriousness?

Perhaps this is one of the problems with alternative energy—some people have an inherent mistrust of anything unfamiliar. Hopefully the increasing accessibility of solar, wind, and geothermal will alleviate these concerns.”

Source cleantechnica / yachtingmagazine.

Eco Holidays : Kandalama Hotel

There’s a new blog in town, called SustainableModern and we really like it. This five-person team of architects and designers focuses on both eco-friendliness AND modern design.

Their latest post is about the Kandalama hotel, designed in 1991 by acclaimed Sri Lankan architect, Geoffrey Bawa – a principal force behind the architectural movement, dubbed ‘tropical modernism.

The tropical hideaway of the Kandalama Hotel allows visitors to explore the many wonders of Sri Lanka.

This modern eco hotel is designed to blend into the jungle with a green roof and planted facade.

Tucked away in a virgin tropical jungle overlooking the Kandalama tank and the range of knuckles hills, lies Kandalama Hotel occupying one of the most exotic sites in the heart of the Cultural Triangle.

Archaeological, cultural and wildlife interests a bound. Tropical jungles, calm waters and the mountain rock countryside of Kandalama offer the eco-friendly visitor natural absolute luxury.