Why Seychellois Cuisine is a Reflection of the Country’s Multiculturalism – Food for Thought!

Due to its resplendence, the country has evolved in to a fine tourist destination with the larger of the islands boasting of many a Seychelles beach resort.

Fresh and Refreshing

The proximity to the African continent, the influence of passersby from Europe and the impact of the rich culture of the Asian neighbours are very apparent when you seat yourself to dine at any restaurant or hotel in Seychelles starting from AVANI Seychelles Barbarons Resort & Spa to the food bazaars down town. Many islands are self sufficient as far as their meals are concerned; therefore, you will only be served the freshest of seafood, vegetables and fruits.

 

Spice it Up
Spices play a key role in the food with coconut milk being the base for most gravy. Rice and breadfruit are a constant inclusion in their meal as a source of carbohydrate. The cooking of pulao rice and masala curries would have been adopted from Indian counterparts while the Chinese have introduced the consumption of giant crabs and pork.

 

The Indigenous List

In addition to these dishes that bear testimony to the presence of multiple cultures, there are items on any menu that are almost completely indigenous. For instance the locals consume a particular species of bats known as fruit bats and shark chutney which is a preferred accompaniment of rice actually does consist of shark flesh.

 

Catalina Forbes is a travel writer who bases her content on many thrilling escapades experienced across the world.

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Traditional Food in Seychelles – Savour Exotic Flavours

 

The ethnic diversity on this exotic island has significantly contributed to the food and cuisine here. Creole is a cuisine that is widely popular in the island and is easily available. There are a variety of ways to prepare Creole food. The regular and popular ones out of them are daube – which is a sweet sauce or a stew; there is also rougaille which is a tomato based which is often served with fish or sausages or as a side dish. The popular meat or fish dish is known as Carii Coco- which is a coconut cream based dish. Brèdes is a type of spinach dish that is native to the island. Seychelles restaurants are also best known for their seafood delicacies. The popular picks include red snapper, tuna steaks, parrot fish, barracuda and octopus curry. The cuisine often incorporates chillies as well as coconut milk, which is believed to be derived from its strong Indian influence. Continental food that uses herbs and garlic are also easily found. Fish and rice are regarded as a staple item in Seychelles. Stir fries are a popular way to consume locally caught seafood such as fish. In terms of veggies,Breadfruit is widely consumed fried or boiled. This is a fruit that has a nutty floury taste. A popular myth according to legends is that if someone travelling to the island consumes Breadfruit they are guaranteed to return to the island once again.

 

There are large numbers of tourists arriving on the island annually. There are a number of hotels spread across Seychelles. Most hotels such as AVANI Seychelles Barbarons Resort & Spa have dedicated restaurants to local cuisine as well as international cuisine. There are also many stand-alone restaurants across the island to savour into this mouth watering local delicacies.

 

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting.

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Seychelles’ Food Specialties – Bursting with Flavour!

 

When you talk about Seychellois food, there are four primary ingredients that inevitably come to mind; coconut, breadfruit, chillies and seafood. Heavily influenced by the various different cultures and traditions of the people that have settled on the island over the years, Seychelles’ cuisine is a melting pot of different flavours; it has been blessed with the best of many worlds, and this really shows in the high quality of the dishes found in Seychelles restaurants, from small roadside shops to high-end restaurants at the country’s many resorts such as AVANI Seychelles Barbarons Resort & Spa and others.

 

When it comes to seafood, this archipelago of islands which lies off of Africa’s eastern coast in the Indian Ocean, offers a bountiful variety. Dishes such as giant crab soup, shark chutney, tec tec and pumpkin soup (made from shellfish), octopus zourit (a creamy curry), as well as others, made from a variety of other seafood delicacies such as barracuda, red snapper, kingfish and parrot fish are easily found here. As mentioned previously, coconut and breadfruit feature quite heavily in Seychellois cuisine. An example of this is the sweet dish called Ladob; it is often made using coconut milk, breadfruit, sweet potatoes, and ripe plantain, with sugar, vanilla, nutmeg being used for flavouring. There is also a savoury version of this dish that is sometimes made minus the sugar, and with the inclusion of salted fish pieces.

 

If you’re up for a challenge and looking to eat something a little more daring during your holiday to Seychelles, try ‘rousette’. This dish is, interestingly, made from fruit bat. Each eatery seems to have a slightly different take on this item, but the main point to note is that the meat has been said to be comparable to venison. Additionally, apart from being quite a foreign meat to most palettes, the dish poses an additional challenge due to the many little bones that have to be removed/navigated around as you tuck in.

 

Auburn Silver is a travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.

 

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