Food in the Seychelles

Seychelles, an archipelago of 115 islands in the Indian Ocean, is a paradise not only for its breathtaking beaches and lush landscapes but also for its distinctive cuisine. This jewel of culinary diversity reflects a melting pot of flavors influenced by African, French, Chinese, Indian, and English heritage. As tourists marvel at the natural beauty of Seychelles, they can also embark on a gastronomic journey, savoring dishes that are as vibrant and colorful as the surroundings. Discover the must-try delicacies and unique food experiences that Seychelles has to offer, ensuring that your palate is as well-traveled as your passport.

Seychellois Dishes

Grilled Fish

Given its island status, seafood is a staple in Seychelles, and grilled fish is a simple yet delicious way to enjoy the fresh catch of the day. Red snapper, jackfish, and jobfish are commonly served, often marinated in a blend of herbs and spices like garlic, ginger, and chili, then grilled to perfection. It's typically accompanied by rice and a fresh salad or ladob, a traditional side dish.

Octopus Curry

Octopus curry is a beloved Seychellois delicacy, combining the flavors of the Indian Ocean with the aromatic spices of the islands. The octopus is tenderized, usually by pounding, and then simmered in a curry sauce made with coconut milk, curry leaves, turmeric, garlic, ginger, and other spices. It's a rich and hearty dish often served with rice.

Ladob

Ladob is versatile in Seychellois cuisine, with both savory and sweet variations. The savory version is a comfort food that involves plantains and sweet potatoes cooked in coconut milk, salt, and spices until tender. It often accompanies main dishes like grilled or curried fish, soaking up the flavors and adding a creamy texture to the meal.

Bourgeoisie Grillé

Also known as red snapper, the bourgeoisie grillé is a favorite among the fish dishes in Seychelles. The fish is scored and marinated with a blend of Creole spices before being grilled. It's typically served with a spicy sauce called "chatini," often made from crushed chilies, ginger, and garlic, providing a fiery complement to the mild flavor of the fish.

Caris Masala

Caris masala is a Seychellois take on the classic Indian curry, adapted with local ingredients and a Creole twist. Chicken, beef, or lamb is cooked with a blend of masala spices, tomatoes, onions, and garlic. This aromatic stew is commonly enjoyed with rice or breadfruit, a starchy staple in the Seychelles.

Bat Curry

For the more adventurous eaters, bat curry is a unique and traditional Seychellois dish. Fruit bats are considered a delicacy and are cooked in a curry sauce similar to the octopus curry, with a mix of spices and coconut milk. It has a distinctive taste and is a must-try for those looking to experience authentic local cuisine.

Kat-kat Banane

Kat-kat banane is a traditional dish made from unripe bananas, known as plantains. The bananas are cooked with fish or meat, coconut milk, and a blend of Creole spices until they reach a stew-like consistency. It's a hearty dish that showcases the versatility of bananas in Seychellois cooking.

Rousettes

Another dish utilizing fruit bats is rousettes, where the bat meat is marinated and then cooked with onions, garlic, ginger, and spices. It is often served with a side of rice or breadfruit, making for a rich and gamey meal that reflects the diversity of Seychellois cuisine.

Satini Reken

Satini reken is a popular Seychellois side dish made with shark meat. The shark is boiled until tender, then finely pounded and mixed with bilimbi—a local sour fruit—or lime juice, along with onions, pepper, and salt. It's a refreshing accompaniment to rice and curry dishes.

Seychellois Salad

A light and refreshing option, the Seychellois salad includes a mix of fresh vegetables such as tomatoes, cucumbers, and onions, with a dressing made from chili, ginger, and garlic. Often, it's topped with smoked fish or octopus, adding a protein-rich touch to this vibrant dish.

Seychellois Desserts

Ladob Sirene (Sweet Ladob)

The sweet version of ladob is a comforting dessert that includes ripe plantains and sweet potatoes, but with the addition of sugar, vanilla, and sometimes cinnamon. The ingredients are simmered in coconut milk until the mixture becomes thick and creamy, creating a luscious and indulgent treat.

Kokoye

Kokoye is a popular Seychellois dessert made from grated coconut mixed with sugar and water, then wrapped in banana leaves and steamed. The result is a sweet, chewy treat that's reminiscent of a coconut candy, often enjoyed as a snack or after a meal.

Banana Tart

This dessert is a testament to the abundance of bananas in Seychelles. The banana tart is a sweet pastry filled with ripe bananas, sugar, and vanilla, then baked until the filling is caramelized and the crust is golden and flaky. It's a simple yet satisfying end to a Seychellois feast.

Cassava Pudding

Cassava pudding is a dense, cake-like dessert made from grated cassava root, coconut milk, sugar, and nutmeg. The ingredients are combined and baked until firm. It's a traditional sweet treat that's often served during festivities and special occasions.

Love Nut (Coco de Mer)

While not a dish in itself, the love nut, or coco de mer, is a unique symbol of Seychelles. The nut is the largest in the world and is native to the islands. Although it's not typically consumed due to its rarity and protected status, coco de mer is an iconic part of Seychellois heritage and is often depicted in local art and souvenirs.