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The gastronomy of the Seychelles

 

#TourismeDurable #SustainableTourism #Seychelles #Gastronomy

 

The gastronomy of the Seychelles invites you on a journey into the world of seafood, spices and tropical fruits. Coconuts, pineapples, mangoes and papayas ripen under the generous sun of the Seychelles archipelago. FishVegetables, such as eggplant, tomato and pumpkin, bring their colorful accents to fish and seafood. Treat yourself to iodized flavors during your stay in the Seychelles archipelago.

 

edithetsacuisine.fr/specialites-gastronomiques-seychelles/

 

 

The cuisine served in guesthouses and small hotels in the Seychelles is very typical. On Mahé, Praslin, or La Digue, enjoy a coconut curry. It is one of the specialties of the Seychelles archipelago. It is a stew of meat or fish simmered in a sauce of spices and coconut milk. Seychelles recipes have their roots in Asia, but also in Europe.

The rougail, fish in a spicy tomato sauce, recalls the flavors of the Mediterranean basin. However, ginger and lime add exoticism to this dish served with rice. Widespread in the big hotels of the Seychelles, fusion cuisine is eaten on the edge of the lagoon. Some restaurants have a sandy floor for dining in privacy.

 

 

On the island of Sainte-Anne, 5 km from Mahé, the Sainte-Anne hotel is renowned for its gastronomy. Its varied restaurants showcase flavors from around the world, without forgetting to sublimate the cuisine of the Seychelles archipelago.

Fruit saladCertains Creole dishes are unusual, but you have to taste them! The fruit bat (Seychelles bat) curry resembles a tropical rabbit stew.

The zourite (octopus) curry is reminiscent of a spiced bouillabaisse. The numerous fish are cooked freshly caught. The most famous are the sea bream, the captains, the old ones and the bourgeois, whose soft flesh is irresistible with a squeeze of lime.

The chilli sauce, emblematic of the Seychelles archipelago, is presented separately. Don’t forget to ask for a Seychelles beer to accompany your meal. Imported wine is also available.

 

It is better to choose wines from South Africa, which have traveled less than the others to reach the Seychelles archipelago.

For dessert, tropical fruits are wonderful in salads, mousses or tarts. A tasty conclusion to your gastronomic stay in the Seychelles.

Seychellois cuisine is mainly based on the extraordinary variety of fish (the “pwason”, as we say here) found in the clear waters that lap the Seychellois beaches: tuna, bourgeois, octopuses (called “zourites”), ray and captain are some of the 800 species of fish and shellfish that are caught in abundance in Seychelles waters.

Source : https://www.seychelles.fr/cuisine.php

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The gastronomy of the Seychelles