Seychellois cuisine

Seychellois cuisine reflects the  diversity  of the indigenous culture, French, African, Indian and finally Asian. The first settlers arrived in the Seychelles during the 18th century. Their culinary traditions gradually embraced the tropical fruits & vegetables in addition to the seafood from the shallow sea waters. The range of fish and seafood available is huge and you'll probably be able to try shark, barracuda, kingfish, octopus, squid, jack fish, red snapper, cordonnier, parrot fish and grouper.

At around the same time, the slaves from Eastern Africa introduced roots like manioc & sweet potatoes, and tropical fruits like bananas. Being near to Madagascar and to Reunion (Bourbon), the Seychelles adopted with gusto vanilla, ginger and garlic which are important ingredients in Creole recipes.

The Seychellois cuisine was enriched further with the arrival of Indian merchants on the scene. "Caris masala" and "pulaos" are now part of the local culinary tradition, as well as the "chatinis Seychellois" which probably owe their origin to the Indian cuisine.

More recently, Chinese merchants settled in the Seychelles and, once again, brought with them new flavours.

Pork Curry (Cari de Porc), Giant crab soup with citronnelle and sweet potatoes, grilled red snapper with Rougaille sauce, Tuna fish with saffron and coconut milk, octopus cari with coconut milk, daube de banana (banana cooked in coconut milk) are some of the famous cuisines here. Other Créole dishes standard to the region are the daube, a sweet sauce or stew; rougaille, a tomato-based sauce used with fish, sausages or as a side dish; carii coco, a mild meat or fish curry with coconut cream; fish marinaded in lemon; and brèdes, a local variety of spinach.

Carotte bananas
An exotic local dish, serves as a light refreshment during breakfast or afternoon tea. It is a sweet tasty dish, with a spread of honey and sweet smelling vanilla.