Kulhifaaroshi (A Spicy snack)

Kulhifaaroshi is a spicy mixture of dried toasted buns, onions, lime juice, fresh coconut, loads of scotch bonnet chillies and rihaakuru. Its usually made during mid-day or for tea at my home. But it is very often made just before Ramadhan. It is like a way to celebrate the approaching month of Ramadhan in what we call maahefun.
  Maahefun is a tradition where people get together, families colleagues, friends,  to welcome the approaching month of Ramadhan. Traditionally it's usually smoked tuna, dates, and coconut but as time went by, there was kulhifaaroshi, foni faaroshi, and aveli. ( I know I need to translate but some need to be investigated before I give you a full introduction so let us just go with the names first). But nowadays it is the era of waste. I have heard stories of overspending on food for these Maahefun and people bring so much food most goes to waste.

So back to Kulhifaaroshi. I love a good spicy kulhifaaroshi. The onions are squashed with salt and lime juice and then scotch bonnet peppers are added ( wear gloves ) and then rihaakuru is added. Once everything is mixed well the crushed-up toasted buns are added. This is the faaroshi. Kulhi means spicy. Once everything is mixed, taste, add more rihaakuru or chillies if you like and then add the coconut. Be gentle when mixing.

If you are living abroad and don't have the local dried buns or faaroshi use toasted and groundbread or toast some sweet buns.

Yield: 4-6

Author: Nammi

Kulhifaaroshi

ingredients:

• 2 1/2 cups roughly ground faaroshi ( dried buns or rusk)
• 1 big onion, thinly sliced
• 1 1/2 -2 scotch bonnet pepper 
• 3 tbsp rihaakuru
• tiny pinch of salt
• Juice of 1 1/2 lime
• 2 cups grated coconut

instructions:

How to cook Kulhifaaroshi

1. Place the onions in a large tray or bowl.  Add a tiny pinch of salt, like 1/8 of a teaspoon ( keep in mind rihaakuru is salty, the salt I added as an abrasive to soften the onions)  and lime juice. 
2. Using your fingers, squish the onions till the onion slices release its juices and go soft. Add the chillies and mix well. 
3. Then add rihaakuru. Then mix well. 
4. Add the faaroshi in batches, mixing each time. Taste and adjust the tastes, you might need more lime, more rihaakuru or chillies. 
5. Then add the coconut, and mix gently. 
6. Serve!

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