Cuisine in Seychelles

Signature dishes

Octopus Curry (Cari Zourit)

Octopus curry simmered in coconut milk and spices. Creole staple.

Region: Mahé Island
Main ingredients: Octopus, Coconut milk, Curry powder, Aromatic vegetables

Shark Chutney

Tangy appetizer of boiled shark meat mixed with tamarind and lime.

Main ingredients: Shark meat, Lime, Tamarind, Spices

Grilled Red Snapper

Fresh red snapper simply grilled over charcoal, finished with lemon butter.

Main ingredients: Red snapper, Butter, Lime, Herbs

Ladob

Home dessert of ripe plantains and breadfruit sweetly simmered in coconut milk.

Main ingredients: Plantains, Breadfruit, Coconut milk, Vanilla

Seychellois-style Biryani

Spicy pilaf influenced by Indian immigrants.

Main ingredients: Rice, Chicken or fish, Yogurt, Spices

Bouillon Fish Curry

Rich curry using rehydrated dried fish. Remnant of preserved food culture.

Main ingredients: Dried fish, Tomato, Onion, Coconut milk

Poison Ball

Local dish of tuna formed into balls and simmered in chili sauce.

Main ingredients: Tuna, Breadcrumbs, Chili, Herbs

Breadfruit Chips

Snack of thinly sliced and fried breadfruit.

Main ingredients: Breadfruit, Salt, Oil

Cari Coco (Curry Coco)

Vegetable curry based on coconut cream.

Main ingredients: Seasonal vegetables, Coconut cream, Spices

Tika Masala

Charcoal-grilled chicken thighs seasoned with chili sauce.

Main ingredients: Chicken, Chili, Lime, Garlic