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The Seychelles Cuisine combines with delicate subtlety the different savoury ingredients introduced and cultivated over time. The recipes have evolved through the interaction with new cultures and cooking styles (French, Indian, African, Chinese...). This has helped to create a unique and atypical cuisine which portrays the ethnic diversity of this country. The recipes are mainly based around fish and white rice, usually accompanied by red lentils, salads and chutney, pronounced “chatini” in creole. A little fresh chilly sauce accompanies most dishes !

SPICES are an important ingredient in Seychelles cuisine; they can enhance a dish while bringing out the taste of the spice as well. Commonly used spices are cinnamon, cardamom, nutmeg, ginger, citronella, cumin, coriander, cloves, curcuma, curry etc...

- Curry: (Indian origins: chilly, onions, curry, curcuma, coriander, ginger, garlic, thyme...) remain the basic preparations for multiple dishes that are rich in colour and very savoury, such as fish, chicken and meat.
- Fruit bat Curry: Seychelles fruit bats only eat fruits, their meat is dark and is often likened to game.
- Shark chutney: Finely shredded shark meat, bo led and sautéed with spices.
- Spanner crab: prepared on a BBQ, in curry, or soup.
- Millionaire’s salad: Another rare delicacy, consi ting of the “heart” of a palm tree.
- “Bouillon bredes”.. a local spinach soup.
- “ La Daube” can be made with breadfruit, bananas, cassava, sweet potatoes all boiled in coconut milk nutmeg, sugar and vanilla. The salted version is cooked identically to the sweet one except with fish, salt replacing the sugar and vanilla.

CHUTNEY “Chatinis” generally consist of various vegetables and fruits, chopped or shredded, then seasoned with ginger, garlic and sometimes chilly.

ACHARDS Eaten cold, Achards are made of little pieces of vegetables blanched then cooked with ginger, garlic, onion, chilly and curcuma. Usually potted in oil with some salt and vinegar.

FISH Cooked in numerous ways: in the oven, BBQ, cooked on burning wood, marinated in coconut milk, smoked...

SEAFOOD Seychellois enjoy their seafood in 3 main ways, grilled, salad and curry, and consist mainly of octopus, lobsters, shellfish, crabs, and shrimps.

TROPICAL FRUITS There are many varieties in the Seychelles and the more familiar ones will astonish you with their exceptional flavour. The other less familiar ones are also delicious and often served in salads, fruit juices, chutney, desserts, marmalade, lemonades, cocktails, some of these fruits would be jac fruit, soursop, star fruit, tamarind...

VEGETABLES are an important part of local cuisine, tomatoes, cabbage, capsicum, pumpkin, aubergine, and various types of spinach, bitter gourde... Tubers are used extensively too. Initially these vegetables were the staple diet of the slaves on the plantations but are now part of the creole cuisine, for example sweet potatoes, cassava together with bread fruit and plantain bananas.

BEVERAGES The islands are not a wine-growing region, but it’s possible to find a variety of alcoholic beverages, and some brewed locally. There is also a very small artisanale production of “calou” and “baka”. Other more refined alcohols are available such as Coco d’Amour (liquor) and Rum. Seybrew, Eku and Guiness are beers produced locally in Victoria and sold in small, labelled glass bottles, all three are very popular locally. A number of other beverages are imported nowadays thus making them always available. Coca Cola was introduced in 1992 and it quickly replaced coconut water as a staple drink, but nevertheless coconut water still remains popular amongst tourists