seychelles cuisine


Seychelles Cuisine

The Seychelles archipelago is known for its beaches, dream scenery, and Coco Fess (common name given to the sea coconut-Coco de Mer). Mythical gastronomy, rather a family kitchen, an ancestral know-how that generation have been transmitting to emerging generations, where the flavors fit very harmoniously and explode inside your mouth, with unparalleled excellence in quality.

Having as influence the Chinese, African, Indian, Portuguese, Dutch and especially French cuisine, Seychellois cuisine was able to take the best of each country, following the passage of other settlers or travelers in pursuit of adventure, to create its own identity, a unique and mixed cuisine. This is probably the least known of Creole cuisine, but it is above all unique because the Seychelles in themselves are unique. To better approach this kitchen, we are bringing to you an easy recipe from these heavenly islands.

Seychellois Chicken Recipe

This wonderful recipe of the Seychelles will make you travel, and make you feel like being on vacation. So if you too want to have that vacation feeling, at your stove guys! When you will taste this dish, you will find yourself in the Seychelles.


10 small chicken drumsticks

2 small tomatoes

3 medium onions

2 garlic cloves

1 inch of fresh ginger

1 tea spoon of turmeric

1/3 tea spoon cinnamon

1/2 tea spoon curry powder

200ml coconut milk

Salt pepper



Brown the chicken in a pot with a little oil.

Mix the onions, garlic and ginger together.

Add this mixture to the chicken and allow to simmer in the pot until brown.

Mix the tomatoes and add to the chicken mixture.

Add turmeric, cinnamon and curry powder.

Allow the mixture to confit on low fire.

Cover and allow to cook 5-8 minutes approximately.

Add 2 cups of water and leave to cook for about 20min.

5 minutes before the end add the coconut milk, allow the sauce to thicken and turn off heat.

Serve with fragrant white rice or with bread.

Bon Appetit Biensure!

Seychelles Curious Foodie Corner

Each country has its unusual recipes and the Seychelles are no exception to the rule. The most surprising is undoubtedly the famous fruitbat curry, a small bat. Its flesh is said to be tender and delicious. Other culinary curiosity, the racket and turtle soup. The elders remember having tasted the fried yellow fly-Sautéed wasps larvae and drizzled with lemon juice. Most of these recipes are unattainable, for ecological reasons, but remained alive in the minds of the ancients.

The flavors of these unusual dishes, gives the feeling of having tasted a little self … more current, the famous millionaire’s salad, made with heart of “palm”. This is actually coconut (for palm family) being felled, which is then peeled to reach the heart. Nothing to do with palm hearts sold in box! Crunchier, the hearts of “coconut” are divine … In Seychelles we have to wait 10 years to cut down a coconut tree and on the other islands you will find young coconut trees that are used in the making of this salad. Do not miss tasting the Seychellois cuisine during your holidays on this wonderful archipelago.

Seychelles food

The Creole Cuisine of the Seychelles finds its inspiration from its amalgam of the various origins present on the island. Herbs and spices (pepper, ginger, anise, cinnamon, saffron, cloves, nutmeg and chilli of course) subtly enhance fish, meat and vegetables preparations. Many recipes use massala which is a mixture of Indian spices.

Dishes are often served with this satinis or chutneys, composed of fruits or vegetables (mango, green papaya, bilimbi, carrot …) which are grated and marinated with chili, saffron, onion and pepper in a lime juice. But the authentic “Seychelles Touch”, it is the coconut milk curry:  coconut milk is added after cooking and you get a smooth and fragrant sauce that goes wonderfully with chicken, seafood and vegetables.

A casual Seychellois Table

In Seychelles, you will not be totally disoriented by the table habits, as they are quite similar to the world’s. Breakfast is substantial and includes jams, toast, hot drink, exotic fruits (bananas, papaya, mango …) and fresh fruit juice, sometimes with eggs in various forms.

The lunch is usually light and quick, on the go in a take away (especially in the capital Victoria). For dinner, it is advised to take your time. It is served relatively early and this is the most important meal of the day.

On Sundays and feast days, islanders willingly engage in the joys of a barbecue or a picnic on one of the wonderful beaches of the Seychelles! On each island of the Seychelles archipelago, a multitude of tourist restaurants and hotel establishments welcomes travelers looking to experience the true Creole Food Experience(around € 25 per person). A tip to make your choice: If you see customers queuing outside a restaurant for a table, it’s a good sign! And if you are looking for a safe bet, go for the “Boat House” located at Beau Vallon on the island of Mahé.

Cook the Creole way!

If for your stay in Seychelles, you have opted for a villa with kitchen or aboard a catamaran, you can still eat the Seychellois way, we’ll get you started!

Do not look for hypermarkets, you will not find any. It is only in the capital of Victoria on Mahé that you will find two supermarkets worthy of the name. As for boutiques (small local stores), they will not offer you more than pasta and cans. You should rather stop at a roadside to pick up fruits, vegetables and fresh fish. And try to visit the picturesque Victoria bazaar. Its colorful and well-stocked market will allow you to buy all the spices that will give your meals all the flavors of the Seychelles.

The Fish

The fish is the main ingredient used for most dishes in the Seychelles. You should not miss tasting the fish in its various form on the islands of the Seychelles. Ultra-fresh, it is prepared and served in every imaginable form, from the simplest to the most refined: grilled, oven roasted, skewered, raw (marinated in lime juice, minced, sashimi and tartare), fried, cooked in broth or wrapped in a banana leaf, simmered in curry or rougail … one stay will never be enough to go around all the recipes!

It must be said that the Seychelles are home to a multitude of species of fish, each offering a different flavor and texture. The mains remain bouzwa (or bourgeois, whose succulent white flesh lends itself perfectly to grilled meats), marlin (smoked, served with salad), tuna , bonito, captain, bream, parrot, mackerel, in rougail or curry … and even shark, which is yet an endangered species…

Crustaceans, shellfish and octopus are not to be omitted. The zourite (octopus), crab, clams, shrimp, tec tec (small shell), also find their way into the composition of delicious entrees and soups.

Dishes for everyone

For those who prefer meat, the creole cuisine has everything. Recipes made with beef, pork, chicken and goat are also popular on the island. Curried, grilled or in stews, you will find dishes for all tastes. But beware meat pieces are cut and cooked with their bones. The more adventurous and those in search of new flavors should taste the fruit bat. This local specialty can be enjoyed in several restaurants on Mahé and on Praslin.

The Curry refers to a fragrant stew, whose composition comprise of tomatoes, onions, garlic, ginger, thyme and saffron or turmeric. Curry marries particularly well with meats. Do not forget to taste the rougail sausage (sausage and lentils with a spicy condiment made of tomatoes, garlic, ginger and chili, Just as on Reunion Island).

Seychelles Dinner

Seychellois Creole cuisine is simple but delicious. The dishes mainly comprise of fish and shellfish, rice and vegetables and finally, delicious exotic fruits. The food draws inspiration from the diversity of the origins of the Seychelles culture, French, African, Indian and Chinese …

In the eighteenth century, the first settlers landed in Seychelles. Their culinary tradition gradually incorporated tropical fruit and vegetables and warm seas fish into the dishes. At the same time, the slaves from the eastern shores of Africa, enriched the cuisine by eating roots like cassava, Taro and sweet potatoes … without forgetting fruits like banana. The proximity of Madagascar and Reunion (then Bourbon) promoted the use of leafy vegetables, vanilla and ginger, which are mixed with garlic, which became an integral part of the Seychellois cuisine.

At the time of the Intendant Pierre Poivre a garden of spices was created, which is now called “Jardin du Roi” at a place called Anse Royale. This garden is now rehabilitated and worth a visit. The Seychellois cuisine has been further enriched with the advent of Indian merchants. The masala curries and “pulaos” (kind of pilaf) are today listed in the directory of Creole cuisine. The Seychelles chutneys are also most probably inspired by the cuisine of India.

More recently, Chinese merchants and shopkeepers moved to Seychelles, bringing with them other flavors in addition to the oldest culinary traditions. Below is a traditional Seychellois dinner along with its recipe.

Have a feast guys!

Seychelles Crab Soup Recipe

Ingredients (serves 4)

-2 crabs

-4 water-baked sweet potatoes

-3 stalks of lemongrass

-1 tbsp. soy sauce

-10 g of fresh ginger

-1-2 chilies

-A few leaves of chopped fresh mint

-2 limes


Clean the crabs.

Chop the lemon thinly.

Clean limes and draw-out zest.

Scrape ginger to remove skin and grate it.

Cut the peppers into small pieces.

Cook the crabs for about 5 minutes in boiling water. After cooking, remove the crab from the boiling water and allow to cool.

Cut them into four pieces.

Brown the pieces of crab in hot oil over medium heat. Add the water and bring to boil. Simmer a few minutes and skim the surface.

Strain the broth and put crabs aside.

Heat the broth for 5 minutes over low heat. Then add soy sauce, lemongrass, ginger, chilli and lime zest.

Dip the crabs in this broth for 2 minutes.

Serve crab broth accompanied by sweet potatoes steamed.

Seychellois Pork Curry

This recipe for pork curry is a succulent Creole specialty which very easy to do and that will delight all gourmets. And when you’re passing on the island of Mahé in the Seychelles, do not miss to climb the steep path to the “Jardin du Roi” to taste the original version.

Ingredients (Serves 4)

– 800g of Lean pork, cut into wedges

– 1 onion, cut into thin strips

– 2 small spoons of fresh ginger

– 2 garlic cloves, crushed

– 5 curry leaves

– 1 cubed potato

– 1 tablespoon of curry powder

– 1 tablespoon of saffron powder

– 2 tablespoons of vegetable oil

– 1 teaspoon of salt and half of pepper

– 1 half glass of boiling water


In a pan heat the oil and brown the onions.

Add the curry powder and saffron powder.

Mix everything, but be careful to do all this on low heat or the taste of saffron and curry powder will be altered.

A quarters of meat already seasoned with salt and pepper.

Bask meat.

Add a little boiling water.

Allow to simmer and reduce.

Add some boiling water back.

Cover it and allow to simmer for 15 minutes.

Reduce the heat, add the garlic and ginger.

Add curry leaves and mix.

Add your potato pieces and mix well.

Cover 15 to 20 minutes until the sauce has thickened, and especially to allow the meat and potatoes to cook.

Add salt and pepper to taste.

Banana in Coconut Milk

Here is a delicious Creole dessert that is as easy to do as the previous dishes and that will delight everyone – old and young alike.

Ingredients (Serves 3)

– 3 Banana

– 3 tablespoons of brown sugar

– 1/2 teaspoon table salt

– 1 vanilla bean or vanilla essence

– 1 teaspoon of nutmeg powder

– 1 pint of coconut milk

– Some cinnamon leaves or failing cinnamon sticks


Peel the bananas, cut them in half and again in length …

Take a large, deep pan.

Place the cinnamon leaves (or rods) at the bottom .. Place the banana pieces on cinnamon leaves.

Add the sugar, salt, nutmeg and vanilla.

Bananas must be practically covered with coconut milk.

Adjust the heat to boil rapidly and allow to boil for 10 minutes at high heat.

After that, lower the heat and cook another 25 minutes or until the milk has reduced significantly.

Serve with a good tea!


Bon Appetit Biensure!

Octopus Curry Seychelles

Seychellois Cuisine

Most of Seychelles’ visitors fall in love with is the food. And there is a simple reason for that – From freshly caught fish, to locally grown fruit, from spicy curries to sweet fried bananas, there is something here for every taste bud and palate.

Seychellois Curry

The curry is a dish that every Seychellois adores. This could be something to do with the history of the islands – electricity arrived late – so spices were used as a preservative. Whatever the reason, curry, often based around massala spices, hot chilies and lots of freshly made coconut cream, is a staple.

The Recipe

Here is a delicious Curry Recipe that you will surely enjoy this delicious dish at home. If you have difficulty finding the octopus at your fish shop, you can still try the recipe with calamari.

And when you’re passing on the island of Praslin in the Seychelles, be sure to go enjoy the original version in one of the many restaurants of the island.


(Serves 6)

– 1 kg of octopus

– 2 grated coconut or 1 liter of coconut milk

– 2 large eggplants cut into small cubes

– 3 tablespoons of saffron

– 1 teaspoon masala (you can add more if you want a spicier curry)

– 4 garlic cloves, finely grated.

– 1 small piece of ginger, finely grated.

– 5 whole cinnamon leaves

– 3 tablespoons oil

– Salt and pepper to taste.

If you want to try to extract the coconut milk directly from the coconut, here is how you should proceed.

– Cut the coconut in half and remove the white flesh. Cut into small pieces and put it in your blender.

– Once reduced, put it in a bowl and add water up to half of the amount of coconut. Let marinate for a few minutes.

– Take a small amount of coconut with your hands press the juice out of it. Whatever flows out is coconut milk you will need for your recipe.

Repeat until you have pressed all your coconut.

(If you do not have fresh coconut, you can  still use canned coconut milk you will easily find in stores).



1. Cut your octopus into pieces (not too big) and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily.

2. In a pan, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon leaves, salt and pepper…

3. Add your pieces of octopus, briefly allow to fry

4. Slowly pour the coconut milk allowing all the ingredients to be soaked into the mixture. Coconut milk must virtually cover all the ingredients that are in your pan.

5.  Cook over low heat for 15 minutes, taking care to turn from time to time in the saucepan so that the octopus does not stick …

6.  Add the eggplant.

7.  Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.

The dish is ready!

Serve the dish hot, with rice and a good pumpkin chutney.

Bon Appetit Biensure!