We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Travel Africa > April-June 2017 (78) > TASTE OF THE SEYCHELLES


The delectable food on this archipelago is in itself a draw. Anna Vujicic reveals what to expect on your plate in this Indian Ocean idyll

Much like the diverse culture, Seychellois cuisine is a mishmash of African, Asian and French influences. The dishes are based around fresh seafood and meat, infused with herbs and curried spices, and packed with flavour. The most popular food in the Seychelles includes lobster, octopus, shellfish (particularly tec tec) and beef — with fruit bat, controversially, featuring in many restaurant menus. The islands also grow a variety of tropical fruits, including papaya, mango, jackfruit and coconut — a key ingredient in many curries, soups and desserts.

Purchase options below
Find the complete article and many more in this issue of Travel Africa - April-June 2017 (78)
If you own the issue, Login to read the full article now.
Single Issue - April-June 2017 (78)
Or 599 points
Annual Digital Subscription
Only $ 4.25 per issue
Or 1699 points

View Issues

About Travel Africa

Essential Luangwa - our guide to one of Zambia's finest reserves • Secret South Africa • Why self-drive in Namibia? • Ethiopia's lost treasures • Beyond the Serengeti migration • Mauritania • Become a Kalahari Bushman • Uganda's adventure capital... and much more!
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points