11 Seychelles Recipes To Create At Home

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Seychelles recipes are a fusion of African, European, and Asian influences, resulting in a rich and flavorful culinary tradition. The Seychelles is an archipelago located in the Indian Ocean, made up of 115 islands that are known for their pristine beaches, crystal-clear waters, and unique cuisine.

Some of the Most Popular Seychelles Recipes

Fish Curry: Seychelles is known for its fresh seafood, and fish curry is a staple in Seychellois cuisine. The dish is made with a variety of fish, including red snapper, grouper, and kingfish, which are simmered in a spicy coconut milk-based sauce with onions, garlic, ginger, and a blend of aromatic spices such as turmeric, cumin, and coriander. The Seychelles recipe is typically served with rice or breadfruit.

Octopus Curry: Another popular seafood dish is octopus curry. The octopus is first tenderized by pounding it with a mallet, then simmered in a flavorful curry sauce made with coconut milk, onions, garlic, ginger, and spices. The Seychelles recipe is typically served with rice or breadfruit.

Ladob: Ladob is a traditional Seychellois dessert made with sweet potato, banana, coconut milk, and sugar. The ingredients are simmered together until they form a thick, creamy consistency, then flavored with vanilla and cinnamon. The dish is typically served cold and garnished with grated coconut.

Coconut Fish: Coconut fish is a popular dish made with fresh fish, coconut milk, onions, garlic, ginger, and spices. The fish is simmered in the coconut milk until it is tender and infused with the flavors of the sauce. The Seychelles recipe is typically served with rice or breadfruit.

Shark Chutney: Shark chutney is a spicy condiment made with shark meat, onions, garlic, ginger, lime juice, and a blend of spices such as cumin, coriander, and chili powder. The ingredients are blended together to form a paste-like consistency, which is then served as a side dish or condiment with other Seychelles recipes.

Rougaille: Rougaille is a popular tomato-based sauce that is used as a base for many Seychelles recipes. The sauce is made with fresh tomatoes, onions, garlic, ginger, and spices such as thyme, basil, and bay leaves. The sauce is typically simmered until it thickens and is used as a base for fish, meat, or vegetable dishes.

Kat-Kat: Kat-Kat is a popular Seychellois snack made with breadfruit, onions, garlic, and spices such as chili powder, turmeric, and cumin. The breadfruit is grated, then mixed with the spices and fried until crispy. The Seychelles recipe is typically served as a snack or appetizer.

Coconut Sambal: Coconut sambal is a refreshing side dish made with grated coconut, onions, chilies, lime juice, and salt. The ingredients are mixed together to form a chunky relish, which is served as a side dish with other Seychellois dishes. A traditional Seychelles recipe.

Tuna Salad: Tuna salad is a popular Seychellois dish made with canned tuna, onions, tomatoes, cucumber, and mayonnaise. The ingredients are mixed together to form a creamy salad, which is typically served with bread or crackers.

Seychelles recipes are a fusion of African, European, and Asian flavors, resulting in a unique culinary tradition that is well worth exploring. From fish curry to ladob, coconut fish to shark chutney, Seychellois cuisine offers a wide range of delicious and flavorful dishes that are sure to please.

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1. Shark Chutney Recipe by The Creole Melting Pot

The Shark Chutney – Satini Reken– is one of the most popular way to eat sharks in the Seychelles. The boiled and flaked shark flesh is flavoured with turmeric, onion, chilli, bilimbi and lime juice and tossed in hot oil. This Seychelles recipe is traditionally served with boiled cassava and extra chilli.

The Seychellois Creole chutney or satini is usually made either from grated green fruits, vegetables or from fish – mainly shark, salted fish and tuna- that have been tossed in hot oil with a dash of lime, fresh chilli and sliced onion. Unlike the preserved Indian chutney, the Seychellois chutney is made fresh and consumed the same day.

2. Green Papaya Chutney by Yummy

Atchara is a common side dish for many grilled and fried food. The sweet, tangy flavor is a delicious contrast to these dishes. If you love atchara and anything pickled in this way, you should learn that many vegetables and even fruits can be pickled, too. This Seychelles recipe is easy to do at home if you have the patience.

That’s because the main ingredient for any kind of pickle is really time. Pickle recipes are best when given time to sit and basically “pickle” in the brine you’ve created. The good news is that with atchara, the papaya is commonly grated, so the time is much shorter than if the vegetables were cut into larger, thicker shapes. Taste it on the first day, compare its taste a few days later, and you’ll taste the difference.

3. Creole Sauce by Serious Eats

I’ve never tackled Creole cuisine, so when I decided to throw a Creole and Cajun-influenced barbecue, I needed to start from the ground up and used Creole sauce as my introduction.

It’s a fitting choice, since the sauce’s base is the Creole “holy trinity”—onions, celery, and green bell peppers. I sautéed the aromatics until they started to lose some volume, then added garlic, tomatoes, and chicken stock, along with some Louisiana hot sauce, Worcestershire, bay leaves, white and cayenne peppers, and dried thyme.

4. Kari Sousouri (Fruit Bat Curry) by The Creole Melting Pot

The Seychelles recipe for fruit bat or Seychelles flying fox (Pteropus Seychellensis) is a megabat found on the granitic islands of Seychelles and is primarily frugivorous, meaning that they mostly consume fruit. Megabats are so called for their larger weight and size, weighing up to one kilogram with wingspans reaching over one meter in length.

The fruit bats are incredibly noisy creatures, especially when feeding in groups at night. They can be identified by a range of piercing shrieks, wing claps and chattering sounds.

Unlike fruit bats in other countries, the fruit bats of the Seychelles are free of viruses and are safe to eat. They also make very good pets. I had one as a pet and it was called her ‘Tililine’.

5. Creole Rice by Taste of Home

I’ve found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice the Seychelles recipe up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a “second-day dish”.

Creole Seasoning: If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

6. Smoked Fish Salad by International Cuisine

Smoked fish salad from the Islands is my new favorite Seychelles recipe. I could eat this every day. Of course in the Seychelles so many types of fish are available. Smoking is a way of preserving fish without refrigeration and is quite common. I made this dish with some smoked marlin I had, but truly any smoked fish will work beautifully.

This smoked fish salad could easily be made into a meal for lunch or dinner, but we had it as just one course of our Seychelles International Cuisine meal. The recipe will serve four as a course or 2 as a meal.

7. Seychelles Fish Curry by BBC

The special blend of spices need a little preparation, but once done this fragrant fish curry is quick to make.

This fragrant tomato-and-coconut curry with pieces of flaky white fish is a staple at chef Meherwan Irani’s dinner table. At home, he likes to make double or triple batches of the coconut milk curry (see his recipe for All-Purpose Coconut Curry here) and freeze it in two-cup portions.

Then, when he’s ready for dinner, all he has to do is defrost a portion and sear pieces of spiced whitefish that finish cooking in the reheated curry.

8. Baked Gateaux Piment (Chili Cakes) by Ceri Jones Chef

These baked Gateaux Piment are inspired by my recent holiday to Mauritius. I tried the more traditional deep fried version only a couple of times on the trip, both times from a street food stall, and they’ve been amongst a host of new recipes I’ve been playing around with in my kitchen since I returned.

Gateaux Piment translates from Mauritian Creole to English as chili cakes, and in the rich Mauritian traditional cuisine they fall under the category of snacks, otherwise known as gajacks. These Seychelles recipes are always deep fried and often served at street food stalls, or also made in the home.

They can also be eaten for breakfast and often served in a large buttered white bap! They’re made from store cupboard ingredients along with a few fresh bits – mostly soaked split peas and spices with chilli and spring onions, although there seems to be no definitive on what should be included.

9. Seychelles Chicken Curry by Boulder Locavore

Coconut Chicken Curry is a delicious, slightly spicy curry Seychelles recipe. Creamy curry with the exotic flavors of the Seychelles Islands. A gluten-free dinner that comes together quickly and easily.

Today’s recipe is a bit of a hybrid. Well, sort of. Seychelles-Style Coconut Chicken Curry. I would gladly eat curry all year round and love exploring the different origins which each bear slightly different spices. It’s a warming, deeply spiced dish however this version is from a tropical paradise!

10. Moulouk or Murukku by The Creole Melting Pot

Moulouk or murukku is a crunchy, crispy, light, aromatic and addictive snack with a dominant cumin flavor which is very easy to make. It is of Indian origin and is a very popular snack all over the Seychelles.

Moulouk derives from ‘Murukku’ which is the Tamil word for “twisted”, which refers to its shape, although the Seychellois cook twists their moulouk very differently from the Indians. The Indians twist to form concentric circles and the Seychelles recipe twist in the form of a short piece of ‘two-strand rope’

11. Daube de Banana by International Cuisine

Daube de banana is just one of many recipes using plantains or banana in the Seychelles. Bananas and Plantains are abundant on the islands there. I love this Seychelles recipe because it really is representative of the Seychelles and their flavors. Vanilla, cinnamon, nutmeg and coconut milk make this daube de banana, delectable. I think you will love it.

This recipe was made with ripe plantains. I burnt mine just a tad but it did not spoil it at all, it sort of just caramelized the banana. The flavor is just perfect for a dessert that could be served for just about any occasion.

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