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Cuisine & Recipes

Cuisine & Recipes

Echoing the grand assortment of people who populate Seychelles, Creole cuisine features the subtleties and nuances of French cooking, the exoticism of Indian dishes and the piquant flavours of the Orient.Grilled fish or octopus basted with a sauce of crushed chillies, ginger and garlic are national favourites as are a variety of delicious curries lovingly prepared with coconut milk and innovative chatinis made from local fruits such as papaya and golden apple. As may be expected, seafood dishes feature predominantly in the local cuisine, appearing alongside the national staple, rice.

Some restaurants specialise in Indian, Chinese or Italian food and many feature popular international and specialist dishes.

Dessert: Daube de Banane



Daube de Banane


This is a traditional Seychellois recipe for a classic dessert of plantains stewed in coconut milk flavoured with vanilla, cinnamon and nutmeg.



1 vanilla pod, split

1 tsp ground nutmeg

600ml coconut milk

6 cinnamon leaves or

3 cinnamon sticks

3 large, ripe, plantains

3 tbsp sugar

1 tsp salt


Peel the plantains, cut in half and then half again lengthways.

Place the cinnamon leaves or sticks in the bottom of a pan.

Place the cut plantains on top (with the cut side uppermost) then sprinkle the sugar, salt and nutmeg powder on top.

Add the split vanilla pod then cover with the coconut milk.

Bring to a boil and cook for 10 minutes.

Reduce the heat to medium and cook for a further 35 minutes.

Arrange on a plate and serve.

Dessert: Ladob Banan (Bananas in Coconut Milk)

Ladob Banan (Bananas in Coconut Milk)


This is a traditional Seychellois (from the Seychelles) recipe for a classic dessert of plantains or green bananas cooked in lightly-spiced coconut milk until tender.



3 large plantains or green bananas

1 tsp freshly-grated nutmeg

1 vanilla pod, split in half lengthways

1 tsp salt

3 tbsp brown sugar

6 cinnamon leaves (or 4 cinnamon sticks)

600ml coconut milk


Peel the bananas (or plantains) and split them in half lengthways.

Now cut each half in half lengthways again.

Arrange the pieces in a large, heavy-based saucepan then add all the spices.

Pour over the coconut milk then bring to a brisk boil.

Cook for 10 minutes then reduce to a simmer and cook, without covering the pan, for about 30 minutes more or until the plantains or bananas are completely tender.

Remove the vanilla pot and cinnamon leaves or sticks.

Divide the mixture between four small bowls and serve.

Seychelles Fish Curry

Seychelles Fish Curry


Traditional This is a traditional Seychellois recipe for a classic curry of firm-fleshed sea fish cut into bite-sized pieces and cooked with a traditional masala (curry paste) with onion, tamarind water and fish stock.




For Massalé

2 tsp coriander seeds

2 tsp cumin seeds

2 tsp black peppercorns

1 tsp cardamom pods

1 tsp cloves small piece cinnamon

1 tsp ground chilli

1 tsp grated nutmeg



For curry


900g firm sea fish eg snapper; brill; bream or monkfish

salt and freshly-ground black pepper

2 tbsp olive oil

2 onions, chopped

2 tbsp massalé

1/2 tsp ground turmeric

2 cloves garlic, chopped

3 tbsp tamarind water (1 tbsp tamarind paste mixed with 2 tbsp boiling water)

leaves from 2 sprigs thyme

1/2 tsp anise

450 ml fish stock/water


Dry roast the spices until lightly coloured and set aside to cool.

Grind finely and stir in the chilli and nutmeg (this can be stored for several months in an airtight jar).

Cut the fish into bite-sized pieces, season and set aside.

Heat the oil in a frying pan and fry the onion until golden.

Stir in the massalé and turmeric and fry lightly.

Add the fish and all the other ingredients.

Bring to the simmer and cook for 10 mins. Serve with rice.

Seychelles Octopus Curry

Seychelles Octopus Curry


1kg fresh, prepared, octopus

500ml coconut milk

1 aubergine (eggplant)

1 small onion, finely diced

4 cloves of garlic, finely diced

4 tsp masala (Seychelles curry paste)

1 tsp ground turmeric

10 cinnamon leaves (or 1 tsp ground cinnamon)

salt and minced fresh chilli,

to taste groundnut oil for frying


Take your octopus, cut into easily manageable pieces then beat with a meat tenderizer to soften then cut into bite-sized pieces.

Bring a pan of water to a boil, add the octopus pieces, reduce to a simmer and cook for about 90 minutes or until very tender.

Cut the aubergine into cubes.

Heat about 4 tbsp groundnut oil in a wok.

Add the onion, garlic and aubergine and stir-fry for 5 minutes.

Remove with a slotted spoon then add the boiled and drained octopus pieces and stir-fry for 2 minutes over high heat, or until lightly coloured.

Add the masala and turmeric along with the cinnamon.

Stir for a few seconds then add fresh, chopped, chilli to taste and stir in the coconut milk. Return the vegetables to the pan, bring the mixture to a simmer and cook for about 15 minutes over moderate heat, stirring occasionally.

Serve the curry accompanied by boiled breadfruit, boiled sweet potatoes or rice.

Typically it's served with papaya (pawpaw) chutney.

Tuna with Safran and Coconut Milk

Tuna with Safran and Coconut Milk


This is a traditional Seychellois recipe for a classic stew of fried tuna cooked in a curried coconut milk sauce.




1.5kg fresh tuna steaks

3 tbsp sunflower oil

1 onion, thinly sliced

3 garlic cloves, minced

1 1/2 tsp freshly-grated ginger

3 chillies, sliced

1 tsp ground cumin (safran)

1/2 tsp ground green cardamom seeds

400ml coconut milk

a few curry leaves


Cube the fish and fry gently in the oil until browned.

Take off the heat and reserve.

In another pan add the garlic, ginger, chilli and cumin and fry briefly.

Add the coconut milk and bring to a simmer than add the tuna and season with salt and black pepper.

Add the cardamom seeds and curry leaves then allow to simmer, covered, for 10 minutes.

Remove the lid and cook for a few more minutes, until the sauce thickens.

Return the fish to the pan and allow to heat through then serve immediately with rice.