The cuisine of the Seychelles is a warm, fragrant fusion of influences from Africa, France, China, India and England.
Known locally as Creole cuisine, the dishes in the Seychelles are flavoured by the rich local spices which historically grew in plantations and were shipped across Europe.
Chilli, garlic, ginger and cinnamon all play a major part in the warm seafood and meat curries and marinades often served with rice and chatini (a mild, vinegary chutney of fruit or vegetable).
As a series of remote islands, the ingredients for many of the traditional Seychellois dishes were based on locally available ingredients.
This delicious recipe from Constance Ephélia blends the warm flavours of Creole curry with sweet banana to create the perfect accompaniment for fresh fish.
Created by the chefs at Constance Lémuria this dish uses 100% Seychellois ingredients including the traditional papaya, tuna and palm kernels.
Using freshly octopus and garden vegetables, this is a delicious salad that uses local lemongrass to add some zing.
- Find out more about Constance Lémuria and Constance Ephélia, or to make a booking, visit our website
- For more tips on authentic Seychellois cooking read Chef Aviraj Pareeague of Constance Lémuria’s tips on cooking fish
- Be inspired by our guide to the top 5 must see sights in Seychelles
- Discover more about ultimate luxury holidays in the Seychelles
- For more foodie traveller inspiration, including a recommendation for a rare traditional Seychellois dish, read 27 must try foods around the world over on grrrltraveler.com.