page_title: Seychellois cuisine
section_title: Common foods and dishes
hierarchical_section_title: Seychellois cuisine / Common foods and dishes
caption_attribution_description: English: Meal served in Mahé, Seychelles on October 20, 2010, consisting of shark chutney, lentils, and shredded green papaya on rice. Français&#160;: Repas servi à Mahé , Seychelles le 20 Octobre 2010, constitué de requin chutney , les lentilles, et la papaye verte râpée sur le riz.
context_page_description: Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
  The use of spices such as ginger, lemongrass, coriander and tamarind are a significant component of Seychellois cuisine. Fresh fish and fruits are sold by street vendors in various places.
context_section_description: Staple foods include fish, seafood and shellfish dishes, often accompanied with rice. Fish dishes are cooked in several ways, such as steamed, grilled, wrapped in banana leaves, baked, salted and smoked. Curry dishes with rice are also a significant aspect of the country's cuisine.
  Additional food staples include coconut, breadfruit, mangoes and fish. 
  Chicken dishes, such as chicken curry and coconut milk
  Coconut curry 
  Dhal (lentils) 
  Fish curry 
  Saffron rice 
  Fresh tropical fruits 
  Ladob is eaten either as a savory dish or as a dessert. The dessert version usually consists of ripe plantain and sweet potatoes (but may also include cassava, breadfruit or even corossol) boiled with coconut milk, sugar, nutmeg and vanilla in the form of a pod until the fruit is soft and the sauce is creamy. The savory dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, cassava and breadfruit, but with salt used in place of sugar (and omitting vanilla).
  Shark chutney typically consists of boiled skinned shark, finely mashed, and cooked with squeezed bilimbi juice and lime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.
  Vegetables
caption: Shark chutney (right), with lentils and shredded green papaya on rice at a market on Mahé, Seychelles.
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