Seychellois Recipes

Seychellois cooking is Creole, shaped by the African, Indian, Chinese and French communities who settled the islands. Fish and seafood are central, from tuna and red snapper to octopus, cooked grilled, in curries or in coconut milk. Coconut milk, ginger, turmeric, cinnamon, nutmeg and vanilla season much of the food, and curry, called kari, is the most common meal, served with rice. Starches include rice, green bananas, plantain, breadfruit and cassava. Tart chutneys such as satini reken (shark or fish chutney) are eaten beside curries, and hot chili sauce called lasos piman goes on almost everything. Ladob, plantain and sweet potato cooked in coconut milk, is served sweet as a dessert or savory with salted fish. Soups are made with leafy greens called bred, and palm hearts are served in a salad on special occasions. Coconut water, fresh juices and locally brewed beer are common drinks.

Staple ingredients

• fresh fish
• coconut milk
• rice
• green bananas and plantain
• breadfruit
• cassava
• ginger and turmeric
• hot chili

• Soups 1
• Main Dishes 3
• Desserts 1
• Sauces, Dips and Condiments 1

Soups

• Bouyon Bred (Seychellois Fish and Green Leaf Soup)SC50 minEasy

Main Dishes

• Kari Koko (Seychellois Coconut Fish Curry)SC55 minEasy
• Bourzwa Griye (Seychellois Grilled Red Snapper with Creole Sauce)SC50 minMedium
• Kat-Kat Banane (Seychellois Green Banana and Fish in Coconut Milk)SC1 h 5 minEasy

Desserts

• Ladob (Seychellois Plantain and Sweet Potato in Coconut Milk)SC55 minEasy

Sauces, Dips and Condiments

• Satini Reken (Seychellois Fish Chutney)SC45 minMedium