eastern-africa
Explore 48 foods connected to Seychelles, from everyday staples to rare local specialties.
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The local shortlist
11 editor-selected foods for understanding the place through what people eat.
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48 foods in this view. Filter by category, type, rarity, or search every recorded name.
Seychelles
Traditional Seychellois nougat made with banana and coconut; a sweet confection combining the islands' abundant tropical fruits; a dessert that showcases the coconut and banana that define Seychellois cuisine; often sold at markets and festivals.
Seychelles
Beignets de banane
Ripe banana pieces fried in batter as a Seychellois market sweet.
Seychelles
Bilenbi
Cucumber-like tart fruit grown across Seychelles; used in shark chutney, bouyon blan, and other dishes for its sour juice; squeezed for its acidic juice; a key ingredient in satini reken; the bilimbi's tartness is essential to Seychellois cuisine.
Seychelles
Pwason Griye
Grilled red snapper — the workhorse of Seychelles seafood; whole fish grilled over coconut husk coals, seasoned with Creole spices; the flesh is firm enough to hold a charcoal grill, flavourful enough to carry a rougay sauce; fishermen blow a conch shell when they've just landed fish.
Seychelles
Thick soup made with whitefish, loffa (ridge gourd), and bilenbi (bilimbi), a cucumber-like fruit grown across the islands; related to French bouillabaisse; the closest thing Seychelles has to a national soup; eaten nearly every day by Seychellois; one of many kinds of bouyons in Creole cuisine.
Seychelles
Fish soup made with leafy greens (bred), related to French bouillabaisse; a lighter bouyon variant; the greens give a fresh, earthy flavour to the fish broth; a comforting everyday Seychellois soup served with rice.
Seychelles
Thin slices of breadfruit deep-fried until crisp, sold as a popular snack at markets and roadside stalls; a Seychellois alternative to potato chips; the breadfruit's starchy texture makes excellent chips when fried golden.
Seychelles
Croquettes de fruit à pain
Mashed breadfruit shaped and fried as a Seychellois snack or side.
Seychelles
Seychellois curry masala spice blend — a mix of roasted spices including coriander, cumin, turmeric, fenugreek, cardamom, and cinnamon; the foundation of every Creole curry; reflects the Indian influence on Seychellois cuisine; each family has its own blend.
Seychelles
Sweet cake made from grated cassava, coconut, sugar, and eggs; a baked dessert that showcases the islands' cassava and coconut; denser than Western cakes, with a chewy texture from the cassava; a popular Seychellois treat at markets and bakeries.
Seychelles
Traditional Seychellois pudding made from grated cassava, coconut milk, sugar, and spices; a dense, sweet baked pudding; cassava is a staple of the islands and features in both savoury and sweet dishes; a homestyle dessert found at family gatherings and markets.
Mauritius
Gato piment
Split peas soaked, ground coarse with chilli, cumin, spring onion and coriander, then dropped in oil as small balls the size of a walnut.
Seychelles
Curry de palourdes
Clams cooked with coconut, curry leaves and Creole spices in Seychelles.
Seychelles
Fresh coconut water from Seychelles' abundant coconut palms; drunk straight from the fruit; a refreshing beverage in the tropical climate; vendors offer ready-to-drink coconuts punctured with straws at markets; the coconut is the thread that binds Seychellois cuisine.
Seychelles
Sos Kreol
Tomato-based sauce with onions, garlic, ginger, and Creole spices; used to accompany grilled fish, meat, and poultry; the foundational sauce of Seychellois cuisine; a versatile condiment that appears on nearly every plate; the essence of Creole flavour.
Seychelles
A Seychellois curry sharpened with local chili, garlic and Creole aromatics.
Seychelles
Kari Pwason
Fresh fish cooked in coconut milk curry with ginger, garlic, curry leaves, cinnamon, turmeric, and chili; a traditional Seychellois dish; the fish varies by the day's catch — red snapper, grouper, job fish, or tuna; served with rice and chutney; a daily staple of Creole cuisine.
Seychelles
Samoussas au poisson
Seychellois samosas filled with seasoned fish, onion and herbs.
Seychelles
Thick umami soup consisting of giraffe crab and sweet potato boiled in a soy-sauce broth, seasoned with lemongrass, chili peppers, and ginger; fragrant with a bit of spice; a popular Seychellois soup reflecting the Chinese influence on Creole cuisine.
Mauritius
Salade de palmiste
The tender core of a felled palm shaved raw into ribbons and dressed simply, sometimes with smoked marlin or a light vinaigrette.
Seychelles
Traditional palm wine made from the sap of coconut palms; a mildly alcoholic drink that has been part of Seychellois culture for centuries; the sap is collected from cut flower buds and ferments naturally; a refreshing, slightly sweet drink enjoyed at gatherings.
Seychelles
Limpet curry — limpets (bernik) cooked in coconut milk with Seychellois curry spices
Seychelles
Chicken cooked in coconut milk curry with Seychellois spices; the bones are traditionally left in for authentic flavour; cardamom and other spices are roasted before cooking; a staple Creole curry reflecting the Indian and French influences on Seychellois cuisine; served with rice.
Seychelles
Kari Zourit
Seychelles' signature dish — octopus cut into small pieces, boiled, then cooked in coconut milk with eggplant, garlic, fresh ginger, curry leaves, cinnamon leaves, curry powder, saffron, masala, chilli powder, turmeric, and green hot chilli peppers; every family has its own version; a staple at celebrations and festivities; accompanied by basmati rice, papaya chutney, and chili relish.
Seychelles
Creole porridge of mashed green bananas (or plantains) and shredded fish fillets cooked in fresh coconut milk; the plantain is simmered, mashed, and combined with shredded fish, with subtle hints of ginger and garlic; typically accompanied by chili and rice; a traditional Seychellois comfort food.
Seychelles
Seychelles' signature dessert — ripe plantains and sweet potatoes (or cassava, breadfruit, or corosol) boiled with coconut milk, sugar, nutmeg, and vanilla pod until the fruit is soft and the sauce is creamy; also made as a savoury dish with salted fish, plantain, cassava, and breadfruit (with salt instead of sugar, no vanilla); an echo of French daube.
Seychelles
Local Seychellois chili sauce made from the notoriously fiery Seychelles chillies; dishes are often cooked with or accompanied by lasos piman; an essential condiment on every Seychellois table; the chili can be mixed into octopus curry or served separately.
Madagascar
Lavanila
Bourbon vanilla cured on the north-east coast around Sambava and Antalaha, the source of most of the world's supply.
Mauritius
Daube
Chicken or beef browned with ginger, garlic and onion and stewed in a tomato sauce lightened with thyme and a squeeze of lime — the French-Creole cousin of rougaille.
Comoros
Vanille de Mayotte
Planifolia vanilla cured by small producers on Mayotte, often under the Association Senteurs & Saveurs. Pods are dark, oily and prized for chocolate, dried-date and praline notes; used in desserts, rums and fish sauces.
Seychelles
Traditional Seychellois sweet made from rice flour, similar to Indian jalebies; a deep-fried sweet soaked in syrup; reflects the Indian influence on Seychellois cuisine; a popular treat at festivals and celebrations.
Seychelles
Salad Zourit
Boiled octopus mixed with green peppers, fresh tomatoes, and onions, dressed with lime and oil; served cold; a refreshing Seychellois salad; the octopus is boiled until tender before being flaked into the salad.
Seychelles
Chips de banane plantain
Thin plantain slices fried crisp and salted as an island snack.
Seychelles
Fish preserved by salting and sun-drying, a practice from before refrigeration; used in curries, soups, stews, and chutneys; the fat of coconut helps counteract the saltiness; a staple ingredient that tells the tale of islanders who had to preserve food using pickling and salting; used less in the modern age but still found in markets.
Seychelles
Red lentils cooked down with vegetable stock, seasoned with garlic and ginger; enjoyed as a side dish, often eaten with curry, fish, or salad; many add potatoes, tomatoes, or yoghurt; easy to make in large batches for several meals; a staple of Seychellois Creole cuisine reflecting Indian influence.
Mauritius
A tomato base cooked down with onion, garlic, ginger, thyme and chilli, then simmered with sausage, salted fish, prawns or eggs and eaten with rice.