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The Seychelles cuisine is a reflection of its cultural and ethical diversity and is highly influenced by a mix of far eastern African cuisine, European culinary skills and local flavors and ingredients. The basic ‘must have’ in all Creole kitchens constitutes of chillies, pepper, salt, onion, ginger, garlic, coconut milk, saffron, curry leaves and cinnamon leaves.
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Main dishes are predominantly fish based and usually served alongside boiled rice, which is the national staple food, but may also be often substituted by grilled breadfruit or tapioca. To accompany a meal, chutneys made from local fruits such as papaya, raw mango, pumpkin, coconut and golden apple are served as side dishes to the meals
Amongst the many typical must taste dishes are char grilled “Bourgois” (white flesh fish infused with lemon, chili and spices), Octopus coconut curry and shark chutney. |
