Baku Kitchen! An independent reference of traditional food

Seychelles

Food in the Seychelles is built around creole island cooking: fish and octopus curries in coconut milk, breadfruit, fruity chutneys and palm toddy. Look for Kari zourit (octopus curry in creamy coconut milk, Creole signature), Pwason griye (grilled catch-of-the-day with garlic, ginger and chili baste) and Ladob (plantain and sweet potato poached in vanilla coconut milk). Octopus curry in coconut milk, the dish most identified with Seychelles; the octopus is tenderised by beating it on rocks before cooking. This atlas has 22 Seychelles dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

22 dishes.

BakaBakaFermented sugarcane juice, cloudy and sour, drunk from the potBouyon bredBouyon bredquick broth of local greens and gingerBreadfruit ChipsBreadfruit ChipsThin slices of firm breadfruit fried until crisp and salted.Dite sitronelDite sitronelLemongrass steeped in boiling water and drunk hot after mealsGato pimanGato pimanFried balls of ground split peas spiced with chilli and herbsKalouKaloupalm toddy tapped from coconut trees, lightly fermentedKari pwasonKari pwasonfish curry with coconut and masala, daily staple with riceKari sousouriKari sousourifruit bat curry, an old island delicacyKari zouritKari zouritoctopus curry in creamy coconut milk, Creole signatureKatkat banannKatkat banannGreen plantain simmered in coconut milk with salted or fresh fishLadobLadobplantain and sweet potato poached in vanilla coconut milkNougat cocoNougat cocoGrated coconut boiled with sugar until sticky, then cut into blocksPiman zwazoPiman zwazoTiny bird's eye chilies crushed with lime and salt into a burning relishPwason griyePwason griyegrilled catch-of-the-day with garlic, ginger and chili bastePwason salePwason saleFish salted and dried in the sun, later grilled or stewed with onionRhum arrangéRhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spicesSalad palmisSalad palmisRaw heart of palm shredded fine with lime, known as millionaire's saladSatini papaySatini papaygrated green papaya chutney with limeSatini rekenSatini rekenboiled shark mashed with bilimbi and lime, served with riceSeyBrewSeyBrewCrisp pale lager, the standard beer on every islandSoup tektekSoup tektekBroth of tiny wedge clams with garlic, thyme and a little creamTakamaka rumTakamaka rumMolasses rum aged in oak, drunk neat or with coconut water

  • Takamaka rum

    Molasses rum aged in oak, drunk neat or with coconut water. Ready in 5 min prep and Aged 2 to…

  • Baka

    Fermented sugarcane juice, cloudy and sour, drunk from the pot. A wine & spirit recipe from Seychelles.

  • Bouyon bred

    Quick broth of local greens and ginger. Ready in 20 minutes prep and 20 minutes cooking. Serves 6. A soup…

  • Breadfruit Chips

    Thin slices of firm breadfruit fried until crisp and salted. Ready in 20 min prep and 20 min cooking. 4…

  • Dite sitronel

    Lemongrass steeped in boiling water and drunk hot after meals. Ready in 5 minutes prep and 10 minutes cooking. Serves…

  • Gato piman

    Fried balls of ground split peas spiced with chilli and herbs. Ready in 20 minutes prep and 20 minutes cooking.…

  • Kalou

    Palm toddy tapped from coconut trees, lightly fermented. A wine & spirit recipe from Seychelles.

  • Kari pwason

    Fish curry with coconut and masala, daily staple with rice. Ready in 30 minutes prep and 35 minutes cooking. Serves…

  • Kari sousouri

    Fruit bat curry, an old island delicacy. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves 4.…

  • Katkat banann

    Green plantain simmered in coconut milk with salted or fresh fish. Ready in 25 minutes prep and 35 minutes cooking.…