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...
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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 presentation of his most recent findings. Dr Udo Englhardt, believes this outbreak of the deadly starfish is due to increasing levels of human development in the Seychelles coupled with rising sea temperatures. Dr. Engelhardt has conducted this research as part of their ‘Mainstreaming Biosecurity’ project organised by the UNDP and Global Environment Facility (GEF) in conjunction with the government of Seychelles. The outbreak which was in the north western areas of Mahé two months ago, has now spread further down the western coastline as the starfish continue to spawn. The starfish can be seen on reefs between five and 25 metres deep and are not commonly found in shallow waters. It preys on strong hard coral polyps and is named crown of thorns as its upper surface is covered with thorn like spikes.
The crown of thorns starfish, one of the largest in the world, occurs at tropical and subtropical latitudes and have been found from the Red sea, across the Indian Ocean to the Pacific. This venomous starfish has been found in Seychelles as early as the 1960s in small numbers and an extensive eradication programme was conducted in 1997. During the 1998-99 El Nino coral bleaching, the crown of thorns died off too. However, they began to re-emerge in 2001-2003 and have now bounced back in alarming numbers. This April, a coral reef survey by Dr Engelhardt found that numbers of Crown of thorns in the reefs were 20 to 30 times greater than sustainable levels. He also found that there were at least three generations present, including a substantial number of juveniles in the under reef strata – a good predictor of future outbreaks reports the Seychelles news agency.
While travelling to Seychelles, you will have chance to enjoy some of the world’s most delicious cuisines that is actually a fusion of flavours from African, French, Chinese, Indian and English cooking. For a long time, spices have been combined to create an unique flavour.
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.
Palm wine or calou is an alcoholic beverage that is locally made from coconut sap. It is also used in the preparation of many Seychellois dishes. Bacca is another alcoholic beverage that is made from sugarcane liquor and used for ceremonial events. Coco d’Amour is a tropical coconut liqueur that is made with coconut extract. Local beer includes Ekyu and Seybrew.
The variety of tropical fruit in Seychelles is huge with varieties of bananas. There are also citrus fruits such as grapefruit, oranges and limes. The Jamalac is a cone shaped fruit that has soft skin and tastes like an apple. There are plenty of mangoes, pineapples, jackfruit, papaya and custard apples. These are made into fresh salads, juices or chutneys.
Seychellois cuisine is unique because it is the mix of the flavours of many different ingredients that were brought to the islands over the centuries. With their own coconut and breadfruit base as well as the abundant fresh seafood, the Seychelles people have created something new. The main flavours are rich, hot and spicy combined in a hundred ways to make each dish flavourful and special. It is worth looking for traditional, local food to experience the true flavours. Hotels often use the word fusion as a blend of French and Seychellois cuisine, but the local restaurants and cafes will give the real thing.
Enjoy your Seychelles cuisine experiences!
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