Dive and dine: the signature dishes of your scuba-diving location
Exploring the deep makes one hungry and what better way to enjoy the culture than to get adventurous with your palate?
Scuba diving around the world brings you face to face with some of the most idyllic natural locations where the beauty of your surroundings seems unreal. While you’re snorkelling and swimming with the multi-coloured marine life and capturing breathtaking photos, don’t forget to tuck into the best local fare the area has to offer.
Mozambique
The tranquil, pristine splendour of scuba diving in Mozambique provides the perfect beach holiday for anyone who longs for tropical waters and sunshine. Seafood is abundant in Mozambique; from fresh fish available for sale at the water’s edge to prawns smothered in garlic, lemon and peri peri sauce. If you aren’t a fan of shellfish or seafood, the peri peri chicken with paõ, Portuguese-style white bread rolls baked in wood-fire ovens, is just as juicy and delicious.
The Bahamas
Visitors to the laid-back Bahamas or Turks and Caicos region will find that conch appears in almost every meal. This is because the massive shellfish thrives in the shallow waters surrounding the sandbanks of the islands. The conch provides a sweet taste, allowing for it to be used with many different ingredients. It is often served raw and in a salad tossed with sea salt, lime juice, lemon juice and chopped onion, tomato, chilli, orange and bell peppers. When you order the conch, it will most likely be cracked, drained and prepared right in front of you before being tossed into the salad, ensuring a fresh, scrumptious dish.
The Maldives
The typical treat when you stop by the Maldives is the skipjack tuna, served either fresh or dried. There are so many different types of tuna to savour, it is a difficult choice; from yellowfin to frigate to little tunny, the Maldivian diet is certainly fish focussed. Often, the fish is used to make savoury dishes such as bajiya; samosas stuffed with tuna and mas riha, a curry made with diced, fresh tuna.
Indonesia
Babi guling, or suckling pig, is a Balinese speciality where a pig is roasted on a spit. While you are visiting Bali, it is a wonderful way to experience authentic Indonesian custom and attend a roasting. Although many of the country’s population are Muslim and do not eat pork, the Batak people offer babi guling as a wedding offering to the bride’s family. After being roasted on spit above hot coals the sweet and tender pork is served with vegetables and rice.
Hawaii
There are many otherworldly scuba diving locations found in Hawaii as well as delectable foods to try. On the menu, you will find an Asian and Central American fusion of different dishes from immigrants who have settled in Hawaii over the years and contributed to the culture. You will be able to enjoy Korean kimchi, Puerto Rican pastele or Japanese noodle soups. However, one of the most authentic Hawaiian mainstays has to be seared ahi tuna served with wasabi beurre blanc sauce.
British West Indies
The Caribbean is one of the most heavenly regions on earth, with many people secretly hoping to one day pack up all their troubles and retire to the serene life of the British West Indies. Scuba diving in Anguilla and West Caicos guarantee crystal azure waters and pristine reefs. Like most colonies, the Caribbean’s culture was formed from many different ones and has now evolved into something unique on its own. Callaloo is a popular dish to savour and its West African origins are evident in its spicy flavour. It is served in different ways across the region but its main ingredient is a leafy vegetable called amaranth. It is served normally with okra and coconut milk with the steamed amaranth and rice. Conch or fish such as marlin and grouper is often added to enhance the callaloo’s flavour.
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