At first glance, the Seychelles is a rustic kaleidoscope of blue and green. Cerulean waters of the Indian Ocean surround the tropical archipelago made of 115 islands located off the eastern coast of mainland Africa. Despite being a hot spot for sun-seekers, the Seychelles hasn’t lost its Castaway charm—it was practically deserted until Europeans stumbled upon it in the 16th century. Today, Seychellois culture and society are a melting pot of influences, encompassing French, British, and African heritage, along with traces of Chinese and Indian customs. Delve deeper, and you’ll uncover a vibrant Creole culture, intricately woven into the local culinary scene. From coconut-forward curries to piquant shark chutney and breadfruit desserts, the Seychellois smorgasbord has plenty to offer.
Buoyan Blan
A French-inspired white broth with a Seychellois soul, the buoyan blan is the closest thing the locals have to a national dish. It takes after the bouillabaisse, a classic seafood stew originating from Marseille, France. The makings of this mildly tangy comfort soup are simple; chunks of fresh fish (except shark and tuna) swim with herbs, chopped green or ripe tomatoes, garlic, ginger, and sometimes luffa (ridge gourd). Small cubes of potatoes can be added to slightly thicken the texture.
Eat At: Maison Marengo, Mahé
Also Try: Aubergine fritters, breadfruit fish cake (seasonal), salted fish cake, and banana and coconut nougat.
Creole Curries
Coconut stands as the cornerstone of Seychellois cuisine, abundantly present in local dishes, and the Creole curry embodies this tradition. The silken gravy carries the fragrant essence of spices, historically used for preservation, along with aromatic curry leaves and a hint of chilli. While bat and goat meat once held prominence, they’ve yielded to a delightful array of seafood—fish, crab, octopus, and prawns—and chicken. Serve generously over a bed of aromatic rice and savour alongside a zesty papaya chutney.
Eat At: Mabuya Beach Restaurant, Praslin
Also Try: Ocean basket, caramelised octopus salad with mango pickle, and pistachio ice cream.
Pwason Griye (Grilled Fish)
The locals love their barbecue as much as they love their seafood. Typically, the whole fish is minimally prepared with slits for stuffing garlic, ginger, and chilli before grilling to perfection over coconut husk-fired BBQs—a beloved tradition that enhances flavour and aroma. Red snapper and jobfish are favourites, with the Diguoise style adding a special tomato-tamarind-lime dressing that is devoured with rice. Be warned: Seychellois “mini” fish easily satisfies two.
Eat At: Fish Trap, La Digue
Also Try: Coconut milkshake, tropical prawns salad, and vanilla ice cream.
Lentils
Drawing inspiration from the Indian dal, this dish is often overlooked in Seychellois cuisine. Seasoned with garlic, ginger, and onions, the red lentils are transformed into a delightful yellow paste when cooked. The Seychellois variation is devoid of tadka, but what it lacks in appearance, it makes up in flavour. Red lentils, a Seychellois staple, are frequently served as a side dish alongside another main course.
Eat At: Jolly Roger Bar & Restaurant, Moyenne Island
Also Try: A local spread of grilled chicken, chicken curry, noodles, and onion chutney enjoyed with a
chilled glass of SeyBrew and a side of live Creole music.
Shark Satini
A satini is a type of salad comprising finely grated ingredients. Typically, it features unripe fruits such as papaya or golden apple, mixed with spices and onions, often with a generous amount of chilli for added heat. However, add shark to the mix and you have an unexpected Indian-inspired chutney delight. While Indians often use chutney as a side dish, Creole tradition elevates shark chutney to a main course. Prepared by boiling and mincing shark meat, it’s then blended with lime and an array of spices including turmeric, resulting in a uniquely flavourful experience.
Eat At: Kafe Kreol, Mahé
Also Try: Garlic butter crab, wood-fired pizzas, and octopus salad.
Ladob
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This versatile dish enjoyed as both savoury and dessert, hot or cold, was once a staple among early settlers. Now part of the weekly diet, the sweet version typically includes ripe plantains, sweet potatoes, or cassava boiled in coconut milk with sugar, nutmeg, and vanilla until tender and creamy. Those who wish to return to the Seychelles must try the breadfruit rendition as breadfruit is believed to bring luck to travellers.
Eat At: Marie Antoinette, Mahé
Also Try: The set signature menu features a homestyle Creole spread including parrotfish fritters,
tuna steak, and mango salad.
