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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
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.