When “fusion” cuisine came into vogue, many Seychellois may have been surprised by such food, although it is the fusion of flavors from African, French, Chinese, Indian and English cuisines that creates the unique and delicious Seychelles cuisine.
With a wide ethnic diversity, the Seychelles will captivate you not only with its magnificent beaches, but also with mouth-watering delicacies. Archipelago tables are animated with curry recipes from India, bursting with peppers flavored with coconut cream, Chinese-style fried or baked fish and aromatic blends of garlic, ginger and herbs from France.
Added to abundant Indian Ocean seafood, and a cornucopia of tropical fruits, vegetables, and Seychellois spices, Creole cuisine is a fuss-free fusion – simply gorgeous, fresh produce prepared in countless mouth-watering ways.
When planning a trip to the Seychelles, some people may overlook nutrition and food, dreaming instead of beautiful beaches and world-class diving sites. However, the food in the Seychelles is good and of high quality. In fact, according to many who are lucky enough to visit this archipelago in the Indian Ocean, the local cuisine is damn good.
Numerous Seychelles are completely surrounded by water, and as it may seem at first glance, seafood and fish are the staple on the table. People from many parts of the world live in the Seychelles, and a number of different recipes are always at hand. Indian, Chinese, French and English cuisines are the main trends in contemporary Seychellois cuisine, with Creole cuisine also very popular.
The Indian Ocean is known as a real bounty of large and fragrant fish, where there are approximately 830 species of edible fish. The bounty of the ocean allows restaurants to diversify their daily menus, with tuna and kingfish being some of the tastiest, often served fried or grilled in a garlic cream sauce.
Sometimes, seafood in the Seychelles is cooked in a trendy curry mix using green or red curry. Smaller fish in the Seychelles often come to your table stewed or smoked. The savory curry sauces, which are not the last in Seychellois cuisine, are sometimes paired with coconut milk, or lemongrass, which is also a popular ingredient.
There are many recipes for octopus dishes where, during the cooking process, special attention is paid to quality, which helps to achieve the incredible tenderness of the meat for which the octopus is widely known.
Often, spicy coconut curry is served with boiled octopus cut into cubes or as a seafood cocktail. A common Seychellois recipe involves mixing tek-tek with pumpkin, which is then boiled like a soup. Also worth trying are mouth-watering prawns in garlic sauce, crab with coconut sauce, fried lobsters and shark meat.
Seychelles Restaurants & Cuisine – Where and What to Eat in the Seychelles always the best. Maybe this is because most of the meat that ends up in the kitchen of local restaurants is imported. All meat dishes are usually accompanied by generous salads made from local vegetables. For those who want to try something a little different when it comes to food and nutrition in the Seychelles.
there are good vegetarian bat dishes. Slightly odorous, and hard to eat due to the many small bones, bat meat is actually a pretty good mutton-like flavor if you dare. If you’re planning a bird watching tour of the Seychelles, you probably won’t appreciate the fact that seabird eggs are sometimes on the menu. The Seychelles is home to many species of sea terns and their eggs are often among the most commonly eaten.
Many Seychellois dishes are served with a bowl of rice, boiled or steamed, as this is by far the most popular national side dish and a good source of carbohydrates. Sometimes just white rice is used, while some recipes come with saffron to add extra flavor. Rice in the Seychelles is a companion to most dishes, and is usually served with hot pepper sauce.
lemon juice and vegetable oil. Bread often accompanies food in the Seychelles and is most often a plain and soft white bread. “Chatini” is also quite common in Seychelles restaurant menus. More of a cold condiment than a meal, ‘Chatini’ consists of thinly sliced vegetables and fruits that are mixed into a kind of sour chutney.
Praslin, second only to Mahe, has a good selection of restaurants, and La Digue won’t let you starve to death either. When heading outside the Seychelles Inner Islands area, you should be aware that most of the coral islands are either uninhabited or close to it. Some of the smaller Seychelles, like Fregate and Desroches, are more of a “hotel island”, the kind of place where other than eating at your resort, you’ll be hard pressed for other options.
But usually the cuisine in such places is run by excellent, star chefs who are able to satisfy any taste preferences. As for fruits, Seychellois cuisine benefits from an abundance of papaya, bananas, passion fruit, and more. Fruit is often eaten for breakfast, which seems to be just perfect in such a stunningly beautiful, tropical paradise as the Seychelles.
You also shouldn’t forget about the coconut, which is not only a national favorite, but also a big part of Seychelles’ history, as it has been a staple in the country since its early days. Coconut can be eaten in a variety of ways, and drinking fresh coconut juice straight from the nut is definitely refreshing. Interestingly, some locals claim that fresh coconut juice is a great remedy after a jet lag or hangover.
