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Seychelles, a tour between flavors

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In Italy, and above all in certain areas, eating and drinking are not mere complements of the holiday, but autonomous travel motivations. Perhaps the same cannot be said of the Seychelles, yet in addition to the beaches, snorkeling among the corals and the encounter with giant turtles, on these islands there are journeys between flavors and scents which are worth being tempted by. The Seychelles have seen many peoples with different cultures and traditions pass through the centuries, and each of them has also left a mark in the kitchen: it ranges from French dishes to the exoticism of Indian recipes and other oriental worlds. To the tour of flavors is added that of aromas: spices are fundamental ingredients of tradition that are found not only in dishes, but also in many cocktails. And it is precisely the balance between simple but different ingredients that makes the cuisine of these islands a discovery for the taste buds of those who love to dare in the kitchen.

Among the typical specialties stands out the kari zourit (octopus curry with coconut milk accompanied by steamed basmati rice, green papaya chutney and red lentils), but also La Daube (sweet stew of banana, cassava, sweet potato or bread fruit cooked with sugar, vanilla and coconut milk) and Katkat (green banana cooked with fish, served on a plantain leaf). There are also numerous recipes that have fresh grilled fish as their protagonist: among the most refined is the Bourzwa, a kind of grouper, but also other fish served with garlic, ginger, onion and chilli. There are also lentil meatballs and vegetable and fruit-based soups, including the little-known moringa. Then there is the fruit of bread, which can also be used for savory chips, roasted or as a dessert base, which grows right on the islands of the Indian Ocean. According to a legend, the traveler who wants to return to the Seychelles must eat this rare tropical fruit at least once.

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Many dishes are accompanied by rice, sweet potatoes and mango chutney, papaya and aromatic herbs. Between June and July you can also taste the seabird eggs cooked in different ways and for the more adventurous even the stewed bat. To sweeten the meal there are sweets made with green papaya jam and the typical nougat (dessert made with coconut, sugar and bananas).

To savor the specialties of Creole cuisine, you can opt for one of the many restaurants within the hotels located on the main islands of the Seychelles. However, you should also try one of the numerous bars or takeaways that offer typical takeaway dishes for lunch and dinner to be enjoyed on the beach. Do not miss the street food at Bazar Labrin, in Beau Vallon Mahé: a unique opportunity to immerse yourself in Creole flavors and music with the locals.

To explore then is the world of spices which finds its maximum expression at the Jardin du Roi in Mahé where you can take a guided tour to discover spices and medicinal plants, ending the visit with a stop at a typical restaurant. And if the temptation to take away a pinch of cinnamon, nutmeg, vanilla or turmeric is too much, all you have to do is stock up at Victoria’s historic market, the Sir Selwyn Clarke Market.

At the Union Estate of La Digue you can visit the vanilla and coconut crops (of the latter you can watch the process of extracting the oil and from the copra), while on the western side of Mahé you can visit a plantation of the tea founded in 1962 to discover its processing and enjoy the fresh mountain air with breathtaking views. On the hills of Morne Blanc, in Mahé, lemongrass is cultivated, used both in cosmetics and for the preparation of refreshing and digestive drinks.

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Two other typical drinks to try are Seybrew, the local beer and two typical alcoholic drinks: the berry made from the fermentation of fruit and the kalou made from the fermentation of the sap of the coconut plant. Finally, you cannot miss a taste of Takamaka Rum: a local rum produced in Mahé that can be better known by visiting one of the distilleries that produces it: La Plaine St. André.

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