Joanna James
Cuisine in Seychelles is a marvellous treat owing to the fact that it is a fine amalgamation of English, African, Indian, Chinese and French cooking methods. Here are some must try dishes.
Ladob is a dish that can be eaten as a dessert or savoury treat. The sweet version consists of ripe plantains and sweet potatoes including the likes of breadfruit, corossol or cassava. The ingredients are boiled in thick coconut milk together with vanilla, nutmeg and sugar. The resulting dish is a soft and creamy pudding like meal. The savoury version consists of just about the same ingredients with salted fish being substituted for the sugar and the omission of vanilla.
A variety of seafood dishes are yours to savour in Seychelles; these include parrot fish, shark, barracuda and kingfish while others such as tune, octopus and squid are firm favourites. Beef in Seychelles denominates turtle meat and a favourite combination seafood meal will consist of jackfish terrine, chicken salad together with palm heart and banana flower chutney served on a bed of rice. Red snapper is often grilled with garlic and ginger and served with salad, vegetables and rice. This is a popular dish that is served at many of the local cafes.
King Fish and Tuna make excellent steaks in Seychelles; grilled with butter and garlic this dish is served with the famous Creole sauce. This flavoursome sauce is made with a mix of tomatoes, green bell pepper, onions and cayenne pepper. There is also the delicious Octopus Zourit which is a creamy curry that is matched by an equally delicious dish called Tec Tec. This is a little white coloured shellfish that is gathered from the beach and cooked as a soup together with pumpkin. Dining on succulent seafood is certainly amongst favourite things to do in Praslin; Seychelles second largest island renowned for its selection of seafood and exceptional beaches. Cote D'Or Esplanade home to Berjaya Praslin Resort Seychelles is the most beautiful amongst Praslin's beaches where delicious seafood is served at the lovely restaurants and cafes.
The most delicious alcoholic beverage here is Calou or Palm Wine which is made from coconut sap. Bacca too is a flavoursome alcoholic drink made from sugarcane and often served during ceremonial celebrations. A popular coconut liqueur is Coco d'Amour made from extracts of the palm while local beers consist of Seybrew and Ekyu.
You must try the octopus salad made with fresh octopus, tomatoes, onions and a dash of zesty lemon juice. This is a dish that precedes the main course. Afternoon snacks too are quite popular with a favourite being Carotte Bananas; the very local dish is made with bananas that are wrapped in banana leaves together with honey and vanilla. Although none is added the dish on completion looks like a carrot.
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