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Seychelles Cooking Seychelles

 
 
Area : 174  sq.mi - Population 85500 hab.
Seychelles

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Cooking Seychelles

 Gastronomy

Local cuisine is based on rice and fish. Chicken, octopus (called zourite) or fish cari is the national dish. It is generally quite hot (a chilli and lime sauce is always left on the table for seasoning). Fish are grilled or roasted. They are mostly coral fish such as the wrasse, parrotfish, threadfin, red snapper, stickleback, jack. Crabs also have the place of honour: small crabs, locally known as trouloulous, or giant crabs. They are served with coco cari. The "millionaire dish" is made with fresh heart of palm. To prepare it, you have to fell a palm tree so as to extract its heart. One of the Seychelles' specialities is bat stew. It is a type of extremely frugivorous rousettus which tastes like venison. In the Seychelles, you will find absolutely every kind of tropical fruit: mangos, guavas, passion fruits, jackfruits, soursops, small bananas, melons, pineapples, grapefruits.