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.