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)
-4 water-baked sweet potatoes
-3 stalks of lemongrass
-1 tbsp. soy sauce
-10 g of fresh ginger
-A few leaves of chopped fresh mint
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.
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!