Seychellois Cuisine

Seychellois cuisine is a fragrant, sun-soaked Creole cooking that reflects the islands' melting-pot heritage of African, French, Indian and Chinese influences, built around the ocean's bounty and the tropics' abundance. Fresh fish, grilled or in curries, is the mainstay, alongside the beloved octopus curry, or zourit, simmered in coconut milk and spices. Rice is the staple, accompanied by fragrant curries, chatini chutneys, spicy relishes and tropical fruit like breadfruit, mango and coconut, all enlivened with chilli, ginger, garlic and lime.

Highlights

• Octopus curry (zourit) - the beloved coconut octopus curry.
• The grilled fish - the fresh fish grilled with Creole spices.
• The curries and chatini - the fragrant curries and fruit chutneys.
• The tropical produce - the breadfruit, mango and coconut dishes.

When to go

Year-round; the covered market in Victoria and local Creole takeaways and restaurants are the places to find authentic, fresh island food, especially fish and octopus curry, at far better value than the resorts. Fresh fish is landed daily, and tropical fruit is abundant.

Things to know

As in much of the Indian Ocean, resort dining tends toward international menus, so the best and best-value Seychellois food is found at local Creole takeaways, market stalls and small restaurants rather than hotels; the spicing can be pleasantly fiery. Fresh, fragrant and built on superb seafood and coconut, though, authentic Creole cooking is a genuine delight and well worth seeking out beyond the resort buffet.

Nearby

Victoria's market and local Creole eateries across the islands are the places.