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Worldly Appetites: Creole cuisine in the Seychelles

Explore the culinary treats of the Seychelles with two flavourful recipes.

Imagine the freshest seafood, flavoured with coconut milk, garlic, ginger, limes and chillies, and cooked to perfection by chefs who know how to make a thousand different fish dishes! Creole cuisine combines the subtlety of Asian food with the spices of Indian cooking, all moulded by fine French flair. Rice is the staple and fish is eaten almost every day. Soup is a tasty starter and is often made from tec-tec, a tiny shellfish. Bouillon blan, a fish soup that uses a whole, small fish with loads of garlic, ginger and chilli, is a meal in itself. Curries are traditional – usually fish or octopus – and quite delicious.

A typical Creole recipe: Bouillon Blanc

As prepared by Philip the boatman on Aldabra

Fish stew seychelles recipe
© hlphoto, Shutterstock

Ingredients :

One clean, whole fish of about 1kg

300g king prawns

20g fresh ginger 3ml mixed herbs

Salt and pepper

5ml dried thyme

100g purple onions

1 red or yellow pepper, chopped

3ml spice for fish

One litre water

3ml turmeric

20ml tomato sauce

20g garlic

50g fresh tomato (if available)

Method:

Cut the fish (including the head) into three or four chunks and coat with herbs and turmeric. Pound the garlic and ginger with the salt. Slice the onions and fry gently in a little oil. Add the fish, peppers, garlic and ginger, stir and add water. Simmer for about ten minutes.

Add tomato sauce, and about 50g of finely chopped fresh tomato if available. Continue simmering for another ten minutes. Add the prawns until heated through. Remove the fish and strain the soup. Remove the bones from the fish and return the flesh to the soup. Enjoy!

Chicken Curry à la Seychelloise (for two)

Presented by Chef Wilson Lesperance from the Coco de Mer Hotel, Praslin

Coconut curry Seychelles recipe
© Fanfo, Shutterstock

Ingredients:

450g chicken breast (cut into cubes)

2tbsp cooking oil

100g aubergine (cut into cubes)

100g red or yellow pepper (diced)

45g turmeric or 20g saffron powder

50g garlic and ginger paste

Two cinnamon leaves/cinnamon stick

40g hot/mild curry powder

Three curry leaves

Salt and pepper

350ml coconut milk

Handful of chopped coriander

Method:

Marinate the cut chicken with the turmeric, curry powder, salt and pepper in a bowl. Heat the pot with cooking oil, add the aubergine and cook for two minutes, then mix in the marinated chicken, stirring with a wooden spoon and cook for another two minutes.

Cover the pot and cook on a medium heat for three minutes. Add the garlic and ginger paste, cinnamon leaves, curry leaves and coconut milk. Mix well and allow it to cook uncovered until the gravy is thick and the meat tender.

Finally, season with salt and pepper and coriander. Serve hot with fresh herbed rice or plain rice and a pumpkin or aubergine chutney. Bon appétit!

More information

For more on Seychellois cuisine, take a look at our comprehensive guide: