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Cuisine in Seychelles |
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The broad range of Creole cuisine is an eloquent reflection of the diverse ethnic mix of the islands. It features the subtleties and nuances of French cooking, the exoticism of Indian dishes and the piquant flavours of the Orient. Grilled fish marinated in a sauce of crushed chili, ginger and garlic is a favourite as are octopus and chicken curries prepared with coconut milk.
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A dazzling array of fresh fish is readily available and is easily transformed into a wide selection of succulent dishes with the help of condiments, fruit spices and herbs on sale in the local markets. Many hotels and restaurants offer various forms of Creole cuisine and internatinal dishes.
Creole cuisine is resourceful, echoing a time before supermarkets. Chantinis, made from grated green fruits offer a tasty accompaniment to fish or meat dishes while mangoes, golden apples, coconut products, heart of palm, tubers and local delicacies such as octopus and fruit-bat form an impressive culinary array.
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