Seychelles cuisine is a true melting pot of African, French, Indian, and Asian influences. Local Spices & Condiments: Vanilla, cinnamon, chili, and masala blends infuse every dish with depth. Seafood Specialties: From yellowfin tuna and swordfish to bourgeois and vyey, Signature Beverages: Seybrew beer, Slow Turtle cider, and the award-winning Takamaka rum collection bring a proud, authentic Seychellois taste. Creole Dishes to Inspire: • Cari Koko (curry cooked with coconut milk) • Pwason Grye (grilled fish with lime and chili) • Ladob (breadfruit and banana slow-cooked in coconut milk, sugar, and vanilla) • Octopus Curry with Coconut, a dish that defines the islands.
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