What to Eat in the Seychelles

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• What else should the list cover? Desserts and pastriesNon-alcoholic drinksLocal alcohol

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1. Try Octopus Coconut Curry (Kari Zourit)

   Tender octopus slow-simmered in freshly pressed coconut milk, seasoned with fragrant curry leaves, turmeric, ginger, and a pinch of cinnamon. Served alongside steamed rice and red lentils.

   Available at nearly every beachside takeaway stall; proper fresh octopus should be melt-in-the-mouth tender rather than chewy.

2. Try Grilled Whole Fish (Pwason Griye)

   Whole reef fish like red snapper (bourgeois) or jobfish stuffed with minced ginger, garlic, crushed chilies, and lime juice, grilled over coconut husks for deep smoky flavor.

   Best enjoyed at evening sunset food stalls along Beau Vallon beach, where you choose the fresh specimen straight off the ice.

3. Try Millionaire's Salad (Salad Palmis)

   Crisp white heart of palm shaved raw and lightly dressed with fresh lime juice, virgin oil, and pepper. It offers a subtle crunch with a taste between young coconut and fresh artichoke.

   Considered a luxury delicacy across the islands because harvesting the central core requires sacrificing an entire mature palm tree.

4. Try Creole Greens Broth (Bouyon Bred)

   A clear, restorative herbal broth made from fresh local greens like moringa leaves or amaranth, simmered with crushed ginger, garlic, and fish broth. Locals pour it straight over plain rice.

   Rarely found in tourist fine-dining restaurants; look for it in lunch takeaway boxes frequented by working locals.

5. Try Green Papaya Chutney (Satini Papay)

   A crisp, refreshing side relish made of grated unripe green papaya squeezed dry, tossed with shaved red shallots, local sour lime juice, and bird's eye chilies.

   Essential accompaniment to grilled reef fish and heavy curries, cutting through the richness with bright citrus acidity.

6. Try Creole Chicken Coconut Curry (Kari Koko Poul)

   Bone-in chicken braised slowly in thick coconut milk infused with toasted coriander, fenugreek, turmeric, crushed cloves, and fresh curry leaves until deeply fragrant and tender.

   A beloved Creole staple cooked with bone-in pieces to impart collagen and depth into the spiced coconut gravy.

7. Try Chayote Squash Curry (Kari Sousout)

   Tender cubes of chayote squash (known locally as sousout) braised gently in coconut cream with mustard seeds, ground turmeric, and garlic. A fantastic vegetarian choice on the islands.

   Commonly found in local eateries in Victoria; the squash absorbs the spices while retaining a juicy, firm bite.

8. Try Salted Sun-Dried Fish (Pwason Sale)

   Sun-dried salted ocean fish desalinated in water, then braised in a tangy rougaille sauce made of crushed tomatoes, garlic, onions, and fiery chilies. It has a distinct savory, umami-rich punch.

   A historic preservation staple from pre-refrigeration days; order it paired with plain boiled white rice to temper the salinity.

9. Try Creole Sausage Rougaille (Rougay Sosis)

   Sliced Creole pork sausages browned and simmered down into a robust sauce of fresh vine tomatoes, wild thyme, ginger, shallots, and crushed garlic.

   Reflects French and Mascarene island heritage; hearty, comforting, and packed with aromatic garden herbs.

10. Try Breadfruit Chips (Fris Dipen)

    Thinly shaved slices of freshly harvested breadfruit deep-fried in hot coconut oil until golden and crisp, seasoned lightly with sea salt. Nutty, satisfying, and sturdier than potato crisps.

    Buy them in clear bags tied with raffia at Sir Selwyn Clarke market in Victoria or roadside fruit kiosks along Mahé.

11. Try Savory Fish Ladob (Ladob Sale)

    A savory heritage stew where chunks of salted fish are gently simmered in coconut milk alongside plantains, cassava, and breadfruit. The balance of salty fish and creamy root starch is quintessential Creole.

    An old-school Creole household classic less ubiquitous in hotels, but treasured by elder islanders.

12. Try Fruit Bat Curry (Kari Sousouri)

    A rare island novelty featuring Seychelles fruit bat marinated thoroughly in vinegar and garlic, then braised in a dark, robust clove and chili curry. The taste resembles rich venison or gamier dark rabbit.

    Full of tiny, delicate bones; order only at specialized authentic Creole eateries on Mahé or La Digue.

13. Try Sweet Ladob (Ladob Dous) Desserts and pastries

    Ripe sweet plantains or sweet potatoes stewed slowly in pure coconut milk with raw brown sugar, freshly scraped vanilla bean, and grated nutmeg until velvety and custard-like.

    The premier island dessert for Sunday family meals; authentic versions rely solely on fruit starch without artificial thickeners.

14. Try Coconut Nougat (Nougat Koko) Desserts and pastries

    A dense, chewy confection crafted by caramelizing freshly grated mature coconut meat with dark muscovado sugar and local vanilla essence until amber brown.

    Sold wrapped in parchment squares at street markets; holds up exceptionally well in tropical heat.

15. Try Creole Banana Fritters (Gato Bannann) Desserts and pastries

    Overripe sweet bananas mashed into a batter with flour, nutmeg, and a splash of rum, dropped as spoonfuls into hot oil until puffed, crisp, and golden on the exterior.

    A favorite afternoon snack purchased fresh from island bakeries and street-corner fry shacks around 3:00 PM.

16. Try Papaya Tart (Tart Papay) Desserts and pastries

    A traditional shortcrust pastry tart filled with a spiced jam of simmered papaya, lime zest, and cinnamon, covered with an open pastry lattice.

    A nod to classic French pastry traditions adapted to tropical fruits; best sampled with afternoon tea in Victoria.

17. Try Lemongrass Tea (Dite Sitronel) Non-alcoholic drinks

    Freshly bruised lemongrass stalks steeped in hot water, frequently sweetened with raw cane sugar and served either piping hot or chilled over ice. Refreshing, aromatic, and naturally caffeine-free.

    Enjoyed by locals after heavy curry lunches to aid digestion; standard morning welcome drink at island guesthouses.

18. Try Seychellois Vanilla Black Tea Non-alcoholic drinks

    Fragrant black tea grown on the mist-shrouded mountain slopes of Morne Seychellois on Mahé, blended with natural local vanilla extracts.

    Pick up a fresh box at the historic Tea Tavern and processing plant along the Sans Souci mountain road on Mahé.

19. Try Fresh King Coconut Water (Dilo Koko) Non-alcoholic drinks

    Young green coconuts hacked open to order with a machete. The clear liquid inside is naturally isotonic and delicately sweet, while the soft jelly-like flesh can be scooped out with a spoon.

    The most hygienic and hydrating roadside beverage; available from vendors set up under shaded beachfront palms.

20. Try Takamaka Local Rum Local alcohol

    Distilled on Mahé from local sugarcane grown on granitic soils. The flagship Dark Spiced variety is rich with notes of local vanilla pods, toffee, and toasted spices.

    Visit the restored La Plaine St. André plantation estate on Mahé for guided barrel tastings of limited aged releases.

21. Try SeyBrew Lager Local alcohol

    A crisp, pale bottom-fermented lager brewed locally on Mahé since 1972. Light-bodied with faint floral hops, engineered specifically to be drunk icy cold under the equatorial sun.

    Universally served in stubby 280ml glass bottles; returning empties for deposit refund is standard practice at local grocers.