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Cuisine of Seychelles

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Title: Cuisine of Seychelles  
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Subject: Malawian cuisine, Cuisine of Swaziland, Mauritanian cuisine, Cuisine of Guinea-Bissau, Western Saharan cuisine
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Cuisine of Seychelles

The location of Seychelles

Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine[1] because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Indian and Chinese cuisines.[2][3]

The use of spices such as ginger, lemongrass, coriander and tamarind are a significant component of Seychellois cuisine.[3] Fresh fish and fruits are sold by street vendors in various places.[1]

Common foods and dishes

Shark chutney (right), with lentils and shredded green papaya on rice at a market on Mahé, Seychelles.

Staple foods include fish, seafood and shellfish dishes, often accompanied with rice.[1][3] Fish dishes are cooked in several ways, such as steamed, grilled, wrapped in banana leaves, baked, salted and smoked.[1] Curry dishes with rice are also a significant aspect of the country's cuisine.[3][4]

Additional food staples include coconut, breadfruit, mangoes and kordonnyen fish.[2] Dishes are often garnished with fresh flowers.[2]

Delicacies and specialty dishes


Coconut water and fresh juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include the palm wine calou (or kalou), bakka rum and beers produced in the country such as Seybrew and Eku.[1][2] Wine is obtainable at most Seychelles restaurants.[1]


There are a multitude of restaurants in the Seychelles with a diverse variety of styles, from casual to fine dining.[1][2]

Food industry

The Indian Ocean Tuna company's processing plant is one of the largest tuna canneries in the world.[1] It is located in Victoria, Seychelles.[1]

See also


  1. ^ a b c d e f g h i j k l Lonely Planet Mauritius, Reunion & Seychelles - Jean-Bernard Carillet. pp. 273-274.
  2. ^ a b c d e f g h Seychelles - Paul Tingay. pp. 33-34.
  3. ^ a b c d e f g h i j k l m n o p q r The Recipes of Africa - Dyfed Lloyd Evans. pp. 235-236.
  4. ^ Practice Tests for IGCSE English as a Second Language: Reading and Writing Book 1, with Key. p. 50.
  5. ^ a b Geography of Travel and Tourism - Lloyd E. Hudman, Richard H. Jackson. p. 384.
  6. ^ a b Carpin, Sarah, Seychelles, Odyssey Guides, p.77, 1998, The Guidebook Company Limited, Retrieved on 4 June 2008
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