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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Nougat coco
Grated coconut boiled with sugar until sticky, then cut into blocks. Ready in 20 minutes prep and 40 minutes cooking.…
-
Piman zwazo
Tiny bird’s eye chilies crushed with lime and salt into a burning relish. 20 minutes to prepare. About 150 g.…
-
Pwason sale
Fish salted and dried in the sun, later grilled or stewed with onion. A charcuterie & cured recipe from Seychelles.
-
Rhum arrangé
Rum steeped for months with vanilla, ginger, lychee or wild spices. 20 min to prepare. Makes 1 litre. A wine…
-
Salad palmis
Raw heart of palm shredded fine with lime, known as millionaire’s salad. 30 minutes to prepare. Serves 6. A salad…
-
Satini papay
Grated green papaya chutney with lime. Ready in 20 minutes prep and none cooking. Serves 6 as a condiment. A…
-
Satini reken
Boiled shark mashed with bilimbi and lime, served with rice. Ready in 30 minutes prep and 30 minutes cooking. Serves…
-
Soup tektek
Broth of tiny wedge clams with garlic, thyme and a little cream. Ready in 20 minutes prep and 30 minutes…