A FOOD TRADITION
Seychellois Creole Cuisine
The island Creole tradition blends African, French, Indian, Chinese, and Malagasy influences around seafood, coconut, spices, tropical produce, and rice.
Dishes linked to this cuisine
1–12 of 27
Banana Cake (Gato Banann)
A traditional Seychellois-Creole cake made with ripe bananas, wheat flour, sugar, egg, and butter.
Bouyon Blan
Bouyon blan is a hot, clear Seychellois broth commonly made with fish, vegetables, aromatics, and water.
Bouyon Bred
Bouyon bred is a hot Seychellois leafy-green broth commonly prepared with fish, aromatics, and water.
Cassava Pudding (Pouding Manioc)
A sweet Seychelles cassava pudding made from grated cassava with coconut milk, sugar, and commonly egg and vanilla.
Chicken Curry (Kari Poul)
A Seychellois-Creole chicken curry simmered with coconut milk, onion, garlic, ginger, tomato, and curry seasoning.
Chili Cakes (Gato Piman)
Seychellois Creole fried cakes made from yellow split peas seasoned with chili, aromatics, and herbs.
Coconut Cake (Gato Koko)
A traditional Seychellois-Creole cake combining coconut with wheat flour, sugar, egg, and butter in a moist baked crumb.
Coconut Nougat (Nougat Koko)
Seychellois Creole coconut confection made by cooking shredded coconut with sugar and setting the mixture into chewy pieces.
Fish Baked in Banana Leaves (Pwason Dan Fèy Banann)
A Seychellois dish of seasoned fish wrapped in banana leaves and baked with aromatics and citrus.
Fish Cakes (Gato Pwason)
Seychellois Creole savory cakes combining flaked fish with potato, flour, egg, aromatics, and chili before frying.
Fish Curry (Kari Pwason)
A Seychellois-Creole fish curry prepared by simmering fish in a coconut-based sauce with onion, garlic, ginger, tomato, and curry seasoning.
Fish Vindaye (Pwason Vinday)
A Seychellois-Creole preparation of fish seasoned with vinegar, mustard, turmeric, garlic, onion, and chili before being cooked in oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.