Seychellois cuisine

Seychellois cuisine is the traditional cooking style and dishes associated with the Seychelles, an archipelago country in the Indian Ocean. This cuisine has been influenced by the nation's rich history of settlers from all around the world, including African, British, French, Indian, and Chinese cuisines.

History

The history of Seychellois cuisine is a testament to the cultural melting pot of the Seychelles. The islands were uninhabited until the 18th century when French settlers, along with their African slaves, arrived. The French influence is evident in dishes such as bouillon brede, a soup made with local greens and often served with fish. The British later took control of the islands, adding their own culinary influence.

Ingredients

The Seychellois cuisine is rich in seafood and tropical fruits and vegetables. Fish is a staple in the Seychellois diet, particularly tuna and bonito. Other common ingredients include breadfruit, mangoes, papayas, bananas, and coconuts. The use of spices such as ginger, garlic, and coriander is also prevalent in Seychellois cuisine.

Dishes

One of the most popular dishes in Seychellois cuisine is grilled fish or octopus coated in a marinade of crushed chillies, ginger and garlic. Another popular dish is curry which can be made with fish, octopus, chicken, pork, or even fruit bat.

Beverages

Calou, a traditional alcoholic beverage made from the sap of coconut palms, and Baka a homemade beer made from fermented sugar cane juice, are popular local drinks. Non-alcoholic beverages include fresh fruit juices and coconut water.

See also

• African cuisine
• Indian Ocean cuisine
• Creole cuisine