“Sampol” is a popular dish in the Maldives that typically refers to a type of dried or smoked fish. The dish is made by salting and sun-drying or smoking the fish, which helps to preserve it for a longer period of time.
The types of fish used for sampol can vary, but common species include tuna, skipjack, and other local fish found in the waters around the Maldives. The dried fish is then often rehydrated and used in a variety of traditional dishes, such as curries and stews, as well as being eaten as a snack on its own.
Sampol is considered a staple food in the Maldives and has been a part of the local cuisine for centuries. The dish is highly prized for its unique flavor and versatility, and is enjoyed by both tourists and locals alike.