SEYCHELLES > Creole cuisine

Creole cuisine.

Seychellois cuisine is a tourist attraction in itself. It is a mixture of European, Indian and African cooking with exotic spices from China, Brazil and the Caribbean, such as curry, ginger, chilli, lemongrass, coriander and tamarind inherited from the various counters That counted France and England.Seychellois culinary art is a clever mixture of acidulous, sweet, rich and spicy flavors that echo the mestizo of the people.Over the centuries, these spices have combined to create a wide range of preparations that places Seychellois cuisine and its typical drinks on a unique place in the world of cooking.
Marine resources play an important role as well as tropical fruits and vegetables.
The accompanying king is rice cooked and flavored in multiple ways. Steamed, grilled, in banana leaf, baked, salted or smoked etc.
Other basic products include coconut, breadfruit, mango, green papaya, star fruit and banana.Lentils, pumpkins, chayotes, sweet potatoes, cassava, palm hearts are the other most common vegetables.
There is nothing confusing about Seychellois food. Except can be in the Bat Curry which is a stew of Roussette, the majestic bat frugivore, and in the Shark chutney which consists of finely sharpened and boiled shark skin.
Chicken with curry and coconut milk, coconut curry, lentils (Dhal), Satini rekin, tektek soup, bernic curry, palm salad, flat ladob fish curry or ladob dessert with blackberry and Sweet potatoes boiled with coconut milk, Kat-kat banana are the dishes found throughout the Indian Ocean.
The non-alcoholic beverage outside the water is either coconut water or fruit juice and freshly squeezed fruit juice that can be introduced in some culinary preparation. The alcoholic beverage includes Kalou palm wine), Bakka rum and local sessel beer.

Fresh local ingredient.

In the Seychelles kitchen most foods and condiments are of an extreme freshness. Seafood, tropical fruits and vegetables are offered in great variety by various Seychellois who improvise gatherers, fishermen and sellers that have found it at the markets or at the bend of a simple dirt road. There are, for example, 10 types of peppers with distinct flavors that are suitable only for a particular dish. Most of the food comes out of a garden that is 100 meters from the seller's stall and the fish just emerged from the water is right next to it. In the Seychelles, you will have no trouble choosing good food if you want to prepare your own Creole meal.

Mixing and variety.

All forms of meat and fish, prepared under 6 form: Roast in the oven, grilled, fried, smoked, raw, or boiled curry. The assortment king is rice also in all its forms: Nature, coconut milk, saffron, cumin, pepper, curry, nutmeg, ect. Also found in assortment of the classic or exotic vegetable as well as the catini which is a raw condiment consisting of different vegetables and fruits, such as apple malaka, green mango, pumpkin, eggplant, cucumber ... finely chopped or crushed, Spicy with ginger, garlic and more or less spicy.

Vegetables and Fruit The meat used is: Sea product :
Eggplant Chicken Reef fish
Papaya Roussette Shark
Mangues Lamb Marlins
Bananas Beef  Tuna
Cabbage Porc Lobsters
Avocado   Gambas 
Grapefruit   Octopus
Pineapple   Squid
Melons   Sellfish
Lemons    
Maniocs    
Sweat patatoes    
Carambola    
Apples    

Dishes and spices Seychelles:

Two dishes are not to be missed: Tamarind chutney, and fish curry with green papaya salad. 
The Pulao, which is cooked with fish, meat or vegetables, is a third.
When Chinese merchants settled in Seychelles, they brought a whole new dimension of flavors including pork to curry and crab soup to sweet potato and lemongrass.
Some dishes are original. If you read "flies" on a menu, know that it means "frugivorous bats". It is served in many restaurants with different styles of preparation. It has a taste similar to game for those who can compare but with its many small bones, it is painful to eat.
The Shark chutney is another typical Seychellois dish that is made with shark meat which is boiled and crushed then cooked with curcuma and lime juice with fried onion and small bilimbi cucumber.It is usually served with lentils and green papaya chutney with rice.
Ladob is a dish that is eaten salty or sweet. The dessert is composed of sweet potatoes and ripe plantain and can include breadfruit, cassava or soursop. It is boiled in coconut milk and nutmeg, sugar and vanilla are added. The dessert is creamy and sweet. The salty version is cooked in the same way as the dessert version, but with fish that is added to the preparation. Salt replaces sugar and vanilla.

Details about the Curry.

Curry, or Cari may designate a dish or the spice constituting it. Originally the word Indian Kari meant "sauce". Then, Anglicized it turned into Curry to designate a mixture of spices in the same way as Massala or Colombo. On the contrary, in the Indian Ocean on the French side, Curry refers to an assortment of dishes that is a complete meal, a mixture of vegetables, meats or fish flavored with homemade spices, the ingredients and taste of which vary greatly from one To another.

At the base of these mixtures often found a trunk of common spices:
INDIAN CURRY coriander, caraway, carnation, pepper, ginger, CARDAMOME, fenugreek, mustard, turmeric, garlic, pepper, salt, cinnamon, fennel, MASE, Cubebe..

MASSALA INDIAN CORIANDRE, CUMIN, GIROFLE, PIMENT, GINGER, CARDAMOME, MUSCADE, PEPPER, CANNELLE, MACIS, LAURIER

MASSALA REUNIONNAIS CORIANDRE, CUMIN, GIROFLE, PIMENT, GINGER, CARDAMOME, FENUGREC, MUSTARD, CURCUMA, MUSCADE, ORIGAN, SALT

TANDOORI INDIAN CORIANDER, CUMIN, GIROFLE, PEPPER, PEPPER, CINNAMON, FENUGREC, LAURIER, PAPRIKA, GARLIC, THYM, CELERI, CARVI, ROMARIN

COLOMBO CORIANDRE, CUMIN, GIROFLE, GINGER, CARDAMOME, FENUGREC, MUSTARD, CURCUMA, GARLIC, PEPPER, SALT, PAPRIKA, MUSCADE, FENNEL, ANIS

The dosage, the roasting, the origin of the seeds are all elements that condition the taste of the preparation. To this add the paw of the master who prepares the dish in its own way and you finally get dishes that will only have the common name that they carry. With the Creole cuisine there is no rule. The taste and color of the food continually change to surprise and satisfy the taste buds.

Seafood

You will have the opportunity to taste many fish preparations in the Seychelles. Among other things, shark, barracuda, grouper, red snapper, parrot fish, trevally, squid and octopus.Sometimes we find beef-seyssel which is the local name for turtle meat. 
The king fish is tuna prepared in large steak toasted with garlic butter and served with its creole sauce made of tomatoes, onions, green pepper and chilli. 
The octopus prepares itself in Zourit, a creamy curry. On the beach is the Tec Tec, a small white crustacean cooked to accompany pumpkin soup. During the laying season, several varieties of bird eggs are served hard, calf or omelette.

Drinks Seychelles

Alcoholic beverage made locally and artisanally: the Calou, a palm wine derived from the sap of coconut very good to drink and that is also used in the preparation of certain Seychellois dishes.There is also the Bacca made from sugarcane. 
It is the alcohol of predilections during ceremonies. With coconut extract, another alcohol is made.The Coco d'Amour liqueur. 
And finally we find of course Rhum and local brick. The Ekyu and the Seybrew.

Fruits

The variety of tropical fruits in the Seychelles is immense. Just for the banana you will find a lot of them with very different shapes and flavors. Some fruits such as grapefruit, orange lime, pineapple or guava, passion fruit, mango and papaya are known to all but some fruits may be less known to you such as fruit Jacquier, cinnamon apple, soursop, Lalo, or jamalac which is a cone-shaped fruit with soft skin and apple flavor. All these fruits can be made into fresh salad, juice or chutney. 
Sometimes they serve as snacks during the morning or afternoon. This is often the case with banana carro which is wrapped in banana leaf with honey and vanilla. It can be eaten fresh or dried. This snack gets its name from its resemblance to the carrot after its preparation.
Seychellois cuisine is unique because it combines the flavors of different ingredients that were introduced and cultivated over the centuries. With their own varieties of endemic fruits and seafood in abundance, the Seychellois were able to create something atypical.
When at the turn of a path your appetite will awaken to the smell of a small restaurant; Do not hesitate a moment! Go through the door and let yourself be guided by the waitress. Enjoy the real Creole cuisine in the small stalls that will change you from the kitchen of the hotel. The so-called Fusion cuisine offered in hotels, is often a mixture of French and Creole cuisine that although appreciable is not worth the true Seychelloise cuisine.