Imaginez un archipel paradisiaque où l’air est chargé d’effluves sucrée a de fruits tropicaux, où les vagues chuchotent aux cocotiers en balayant des plages de sable farineux, et où chaque repas est une célébration du mariage entre la mer et la terre. Les Seychelles, c’est bien plus qu’une carte postale paradisiaque : c’est aussi un festin à ciel ouvert, où les influences africaines, créoles, indiennes et européennes s’entrelacent dans une danse culinaire envoûtante.
If you thought Seychelles cuisine was limited to a few grilled fish accompanied by white rice, think again. Here, gastronomy is an art of living, an explosion of flavours and a hymn to sharing. From the small, colourful market in Victoria to the takeaways scattered around the islands and the rustic tables set on the sand, every bite is an invitation to travel. Get your taste buds ready, we're off on a gourmet adventure across the Seychelles!
In the great family of dishes that warm the soul and put a blissful smile on your face, the kari seychellois takes pride of place. This Creole dish, simmered slowly with love, embodies the culinary richness of the archipelago. This is no tongue-waggingly hot Indian curry, but a dish where flavours come together in subtle harmony. Turmeric colours the sauce a bright yellow, cinnamon adds a touch of sweetness, coconut milk softens the spices, while chilli - the amount of which varies according to the mood of the cook - gently awakens the palate.
Kari comes in a thousand and one forms. The most classic is the fish kariThis is made with tuna, bourgeois or capitaine, local fish with firm, flavoursome flesh. But if you're feeling adventurous, you can try the kari de bata rare dish with a slightly gamey flavour, or kari de octopusThe tender shellfish contrasts wonderfully with the fragrant sauce. And to accompany this delicious dish? A good white rice and mango or green papaya chutney, to balance the heat of the spices with a touch of sweet and sour.
Imagine a deserted beach, a turquoise sea dancing in the sun, and in the middle of this idyllic setting, a small home-made barbecue crackling with freshly caught fish. In the Seychelles, grilled fish is much more than a dish: it's a tradition, almost a sacred ritual. The king of the grill is the bourgeoisThis is a fish with white, slightly sweet flesh that can be eaten with the fingers, without fuss. Before exposing it to the flame, it is marinated in a divine mixture: crushed garlic, grated ginger, freshly squeezed lime juice, and sometimes even a touch of chilli pepper for the more daring.
The magic of this dish lies in the simplicity with which it is cooked. Placed on the coals, the fish slowly takes on a golden colour, its skin becomes crispy while the inside remains melting. The smell that rises into the air is a promise of happiness: a mixture of woody smoke, caramelised lemon and lightly grilled fish flesh. The grilled fish is served with rice flavoured with curry leaves and an green papaya saladA crunchy, slightly vinegary salad. And, of course, a glass of soursop juice or vanilla rum to celebrate the moment.
After such a tasty meal, how about a comforting dessert? Visit Ladob is the Seychelles delicacy par excellence, a traditional dish that can be sweet or savoury, depending on the chef's mood. The sweet version is a pure concentrate of happiness: the plantains or sweet potatoes Slowly simmered in coconut milk, with a touch of vanilla, a hint of nutmeg and a pinch of cinnamon. The whole thing melts delicately under the tongue, leaving a sweet fragrance reminiscent of childhood snacks. The savoury version, less well known but just as delicious, is often served with fish dishes. The coconut milk softens the texture of the vegetables, giving them an irresistibly creamy flavour.
If the Seychelles had a magic potion, it would probably be the rhum arrangé. This emblematic drink is much more than just an alcohol: it's a subtle alchemy of local rum, exotic fruits and fragrant spices. Each family has its own secret recipe. Some prefer vanilla and cinnamon rumsoft and enveloping, while others opt for the passion fruit and ginger rumA fuller-bodied, more explosive palate. The result? A liqueur that glides over the tongue like a caress and soars over the head like sunburn.
Seychelles gastronomy is much more than a blend of exotic flavours. It's an invitation to slow down, savour and share. Each bite tells a story, each dish a meeting of distant influences and deep-rooted island traditions. So, are you ready to embark on a journey to discover the Seychelles in a different way? A word of advice: forget the diet, here we eat from the heart and with pleasure.
For more information, visit the Seychelles Tourism website.
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