Seychelles
Seychellois cuisine is a vibrant and diverse culinary tradition that reflects the rich cultural tapestry of the Seychelles archipelago. Nestled in the Indian Ocean, the Seychelles islands have long been a melting pot of African, French, Indian, Chinese, and British influences, all of which have left an indelible mark on the local cuisine. The result is a unique gastronomic experience characterized by fresh seafood, tropical fruits, aromatic spices, and a rich blend of flavors and textures. At the heart of Seychellois cuisine is the sea, with an abundance of fresh fish and seafood forming the cornerstone of many dishes. Fish is often grilled, baked, or fried and served with a variety of sauces and accompaniments. "Pwason Griye," or grilled fish, is a quintessential dish, typically marinated with garlic, ginger, and lime, then cooked over an open flame to achieve a smoky, flavorful finish. Octopus, known locally as "zourit," is another popular seafood, often prepared as a curry with coconut milk and spices, creating a rich and creamy dish known as "kari zourit." Coconut is a ubiquitous ingredient in Seychellois cuisine, used in both savory and sweet dishes. "Ladob" is a traditional dish that can be either savory or sweet, depending on the ingredients. Savory ladob is made with fish or vegetables cooked in coconut milk, while sweet ladob features ripe plantains or sweet potatoes simmered in coconut milk with sugar, vanilla, and nutmeg. Another beloved dish is "kat kat banann," a comforting combination of green bananas and fish cooked in coconut milk. Rice is a staple in Seychellois cuisine, often served as an accompaniment to main dishes. "Seychelles rice" is typically cooked with onions, garlic, and sometimes coconut milk, giving it a fragrant and rich flavor. In addition to rice, "breadfruit" is another common accompaniment, often boiled or roasted and served alongside fish or meat dishes.
