Delicious Cuisine

A taste of the Seychelles

The dominant cuisine in the Seychelles is Creole. Dishes are rich, thanks to the common use of coconut milk, and exotically prepared, mixing French and Indian tastes. Flavours are marked by the use of tomatoes, onions, ginger, garlic and chillies and Indian influences can be seen in dishes such as curry and chutney. Staple dishes you might eat on holiday in the Seychelles include fish, rice, breadfruit, cassava and sweet potatoes.

Bouillon Brede
Bouillon brede is a simple spinach soup with thinly sliced onion, garlic and ginger. Other variations might add greens such as pok choi rather than spinach.

Daube de Banane
There are 17 types of bananas in the Seychelles. Unsurprisingly, they are used in a lot of dishes. Daube de banane uses plantains but these can be replaced with breadfruit, bananas, yams or cassava to make a delicious dessert. The plantains are cut in half and placed over cinnamon sticks, sprinkled with a few tablespoons of sugar, salt, nutmeg and a split vanilla pod, covered with coconut milk and boiled to make a creamy, delicious pudding.

Seychelles Fish Curry
As an island, it’s no surprise that the Seychelles likes its seafood. Fish curry is one of the most popular dishes here. Snapper (or another local Seychellois fish) is fried with curry paste and turmeric, cloves, ginger, tamarind water, thyme, star anise and fish stock to make a traditional dish.

Fruit Bat Soup
Seychellois people love bat roasted, curried, en civet (stewed with vegetables) and in soup. If you’re feeling brave, you could try bat soup. Fruit bats are boiled with finely sliced ginger, onion and salt to make a flavourful broth. The skin and bones of the bats are then removed and discarded, while the meat is returned to the pot with a sprinkling of scallions, soy sauce and coconut cream.


Top Tips from our Experts


Destination Manager

"As you move around Mahé stop at the stalls selling locally grown produce to pick up your ingredients and try some of the freshest fruits and vegetable from papaya to choux chutes".