Being surrounded by water on all sides, the biggest star of the food in Seychelles is the fish and the seafood, which is caught fresh, then sold in the markets and served in the restaurants. The cuisine in Seychelles has been influenced by African, British, French and Indian. Some herbs and spices are local and some are imported from Africa and India. Some restaurants serve special food according to cuisines, and even international food for travelling customers, but it is advisable to try the local Creole cuisine which is highly famous for being highly delicious as it combines a lot of different spices and style over time to create a single signature cuisine.
This is a traditional Seychelles dish in which the shark is mashed and boiled, and then served with fried onion and lime juice.
A very popular dish among the locals, Octopus is caught fresh and cooked until soft, and usually served with a spicy coconut curry.
Bananas are wrapped in banana leaves with honey and vanilla. They are then dried and eaten, usually as morning snack.
Bananas boiled and cooked over time in coconut milk, along with sugar and vanilla to enhance the taste.
Riped plantain and sweet potatoes are cooked with coconut milk, nutmeg and vanilla until it becomes soft and creamy.
A dish in which rice is cooked in a broth, along with the choice of vegetables or meat.
An unconventional delicacy but very common in Seychelles, in which fruit bats are cooked with local ingredients.
Tiny white shellfish that is collected from the ocean and cooked with pumpkin to make a soup.
Spinach or watercress broth that can be cooked quickly in just 15 minutes and is often served over rice or Vindaye.