Culinary traditions of Seychelles<\/p>\n
Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine[1] because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.[2][3]<\/p>\n
The use of spices such as ginger, lemongrass, coriander and tamarind are a significant component of Seychellois cuisine.[3] Fresh fish and fruits are sold by street vendors in various places.[1]<\/p>\n
Staple foods include fish, seafood and shellfish dishes, often accompanied with rice.[1][3] Fish dishes are cooked in several ways, such as steamed, grilled, wrapped in banana leaves, baked, salted[4] and smoked.[1] Curry dishes with rice are also a significant aspect of the country's cuisine.[3][5]<\/p>\n
Additional food staples include shark, breadfruit, mangoes and fish.[2]<\/p>\n
Coconut water and fresh juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include the palm wine calou (or kalou), bakka rum and beers produced in the country such as Seybrew and Eku.[1][2] Wine is obtainable at most Seychelles restaurants.[1]<\/p>\n
There are a multitude of restaurants in the Seychelles with a diverse variety of styles, from casual to fine dining.[1][2]<\/p>\n
The Indian Ocean Tuna company's processing plant is one of the largest tuna canneries in the world.[1] It is located in Victoria, Seychelles.[1]<\/p>\n
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Seychellois cuisine - Wikipedia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Culinary traditions of Seychelles Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Continue reading