As a thousand Maldivian pilgrims undertake the sacred journey of Hajj, one familiar comfort follows them across borders: their meals. Leading the effort to preserve the flavours of home is Hussain Rasheed, known affectionately as Husseynubé, whose culinary expertise ensures that each meal serves as a reassuring taste of Maldivian tradition. With a ten-member team, Rasheed oversees a complex operation that provides meals daily for 1,000 pilgrims, an effort that transforms dining into an essential part of their experience.
Rasheed first began cooking for Maldivian Hajj pilgrims in 2016, initially working with private entities before collaborating with the Maldives Hajj Corporation in 2019. Since then, the scope of his work has expanded significantly, now requiring him to prepare meals for hundreds of individuals each day while maintaining the authenticity of Maldivian cuisine.
Before dawn, the kitchen hums to life as Rasheed and his team begin preparations at 5 a.m., ensuring that breakfast is served by 7 a.m. "The morning rush is the most demanding yet also the most rewarding," Rasheed noted in an interview with PSM News. Special care is taken to ensure that staple elements of a Maldivian breakfast appear on the table, reinforcing a sense of familiarity for the pilgrims.
Each meal reflects the comforting flavours of home. Pilgrims are served staple Maldivian dishes, with rice, 'Garudhiya' (fish broth), and 'Rihaakuru' (fish paste) standing out as favourites. "Fish remains a dietary cornerstone, complemented by fried moringa leaves, a staple frequently included in meals," Rasheed noted. The menu is carefully curated to maintain authenticity while meeting the dietary preferences of the pilgrims.
Mealtimes follow the rhythm of Islamic prayers, seamlessly integrating nourishment into the structure of daily worship. "Lunch awaits pilgrims upon their return from Dhuhr prayer, afternoon tea is served after Asr prayer, and dinner is prepared for their arrival following Isha prayer," Rasheed said. The rotation of daily menus, he added, ensures variety while keeping traditional Maldivian flavours at the heart of the experience.
For Rasheed and his team, the effort extends beyond preparing food; it is a commitment to ensuring each meal provides not only sustenance but also a connection to home. The work is rigorous, yet moments of appreciation make it deeply fulfilling. Rasheed recalls one pilgrim's words: "It's so delicious, it's so good," a simple yet profound testament to the impact of his dedication.
His culinary expertise has become well recognised among Maldivians performing Hajj and Umrah through the Hajj Corporation. His signature dish, 'Kulhi Baiypen' (spicy rice porridge), has been especially praised for its distinct and unexpected flavour. A deep passion for cooking and unwavering dedication to service remain at the core of Rasheed's work, ensuring that each meal is prepared with authenticity and meticulous care.
Pilgrims, many of whom are elderly, have expressed gratitude for the thoughtfully prepared meals. Younger attendees, often present as assistants, commend the careful planning that ensures a balance of nutritional needs and tradition. One pilgrim noted the Rihaakuru, describing its uniquely rich taste: "One can confidently mention the Rihaakuru. The Rihaakuru is very different. I don't know what kind of recipe it was prepared with. Rihaakuru is available at any time. This has a truly unique taste."
For Rasheed, the opportunity to serve Maldivian pilgrims extends beyond the kitchen. It is a profound honour, a way to sustain travellers both physically and emotionally as they fulfil one of the most significant religious experiences of their lives.