The
creole cuisine is a rather simple but delicious cuisine.
Using mainly fish and sea-food, rice, vegetables and of course
some exquisite exotic fruit.
The
manner in which the recipes are prepared blends in with the
diversity of the origins of the local culture, first French
followed by African, then Indian and Asian.
The
first settlers arrived in the Seychelles during the 18th
century. Their culinary traditions integrated step by step
with the tropical fruit and vegetables as well as the fish
from the warm sea waters.
During the same time the slaves arriving from Eastern Africa enriched
the cookery by introducing roots like manioc and sweet potatoes,
but also fruit such as bananas. Being near to Madagascar and to Reunion
(Bourbon), the Seychelles adopted vanilla, ginger and garlic which
are important ingredients in creole recipes.
The
Seychellois cuisine saw even more flavours from merchants
arriving from India. "Caris masala" and "pulaos" are
now part of the local culinary tradition, as well as the "chatinis
seychellois" which probably have their origin in the
Indian cuisine.
More
recently, Chinese merchants settled in the Seychelles and,
once again, brought with them some new savours.
