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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
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.
Seychelles
Satinin Rekin
Boiled skinned shark, finely mashed and cooked with squeezed bilimbi juice and lime, mixed with sautéed onion, pepper, salt, and turmeric; a distinctive sour taste from the bilimbi; a unique Seychellois dish typically served with rice, lentils, and shredded green papaya.