This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

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.

READ MORE
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)
$3.99
Or 399 points
Annual Digital Subscription
Only $ 1.75 per issue
SAVE
56%
Was $10.99
Now $6.99

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!