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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.

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