Cuisine of Seychelles

From Wikipedia, the free encyclopedia
  (Redirected from Seychellois cuisine)
Jump to: navigation, search
Location of Seychelles

Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine[1] because of its location in the Indian Ocean. The country's cuisine has been influenced by African, British, French, Indian and Chinese cuisines.[2][3] The use of spices such as ginger, lemongrass, coriander and tamarind are a significant component of Seychellois cuisine.[3] Fresh fish and fruits are sold by street vendors in various places.[1]

Common foods and dishes[edit]

Staple foods include many fish, seafood and shellfish dishes, often accompanied with rice[1][3] Fish dishes are cooked in myriad ways, such as steamed, grilled, wrapped in banana leaves, baked, salted and smoked.[1] Curry dishes with rice are also a significant aspect of the country's cuisine.[3][4] Additional food staples include coconut, breadfruit, mangoes and kordonnyen fish.[2] Dishes are often garnished with fresh flowers.[2]

Shark chutney (right), with lentils and shredded green papaya on rice at a market on Mahé, Seychelles

Delicacies and specialty dishes[edit]

Beverages[edit]

Coconut water and fresh juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include the palm wine calou (or kalou), bakka rum and beers produced in the country such as Seybrew and Eku.[1][2] Wine is obtainable at most Seychelles restaurants.[1]

Restaurants[edit]

There are a multitude of restaurants in the Seychelles with a diverse variety of styles, from casual to fine dining.[1][2]

Food industry[edit]

The Indian Ocean Tuna company's processing plant is one of the largest tuna canneries in the world.[1] It is located in Victoria, Seychelles.[1]

See also[edit]

References[edit]

  1. ^ a b c d e f g h i j k l Lonely Planet Mauritius, Reunion & Seychelles - Jean-Bernard Carillet. pp. 273-274.
  2. ^ a b c d e f g h Seychelles - Paul Tingay. pp. 33-34.
  3. ^ a b c d e f g h i j k l m n o p q r The Recipes of Africa - Dyfed Lloyd Evans. pp. 235-236.
  4. ^ Practice Tests for IGCSE English as a Second Language: Reading and Writing Book 1, with Key. p. 50.
  5. ^ a b Geography of Travel and Tourism - Lloyd E. Hudman, Richard H. Jackson. p. 384.
  6. ^ a b Carpin, Sarah, Seychelles, Odyssey Guides, p.77, 1998, The Guidebook Company Limited, Retrieved on 4 June 2008