A large number of reefs within the inner granitic islands of the archipelago of Seychelles could be entirely lost, unless concerted action is taken soon to control crown of thorns, warns Dr. Udo Englhardt, the expert on on the management of crown of thorns in a...
Traditional Creole dishes are famous in Seychelles. Rice is the staple accompanied by spicy hot fish curry. Most dishes are made from locally produced items. Fresh seafood and fruits are sold by street vendors in various places. Fish is usually steamed, grilled, wrapped in banana leaves, baked, salted, and smoked.
Alcoholic drinks produced in the country include the palm wine calou (or kalou), bakka rum, and beers such as Seybrew and Eku. Wine is available at most restaurants in the island nation.
Fruit bat curry, Kari Sousour, is considered a delicacy in Seychelles. Bouyon bred mouroum ek karang fri is a bouillon of fish with any greens or vegetables and is probably the most popular dish among the Seychellois and is consumed almost daily. Shark is a very popular seafood. Shark is made into soup, salad, chutney, and curry.
Dessert is made by boiling plantain, cassava, or breadfruit with salt and coconut milk until soft. Sugar is added to sweeten the dessert.
The Indian Ocean Tuna company is one of the world’s largest canneries.
The restaurants in Seychelles are famous for international and Creole cuisine. Seafood dominates the tables of the restaurants. Red snapper, king fish, tuna, and parrot fish steaks fried with garlic and butter are also derived in restaurants and hotels. Smaller fish such as rabbit fish, job fish, and mackerel are primarily served in the form of curries and stews. Octopus is also served in many of the restaurants.
Seychelles Answers
A Community built Questions & Answers on Seychelles.
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Best of Seychelles.
Views and reviews of best places in the Seychelles Islands.
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