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Seychelles, officially: Repiblik Sesel; République des Seychelles; Republic of Seychelles is an archipelago nation of 155 islands (115 islands and 40 islets) in the Indian Ocean, some 1,500 km east of mainland Africa, northeast of the island of Madagascar. The capital and largest city is Victoria and independence from Britain was gained on June 29th 1976. Some 90 percent of the population was Roman Catholic as of 1992. The initial white settlers in Seychelles were Roman Catholics, and the country has remained so, despite ineffective British efforts to establish Protestantism in the islands during the nineteenth century. Approximately 7 percent of Seychellois are Anglicans--most coming from families converted by missionaries in the late nineteenth and early twentieth centuries. Some 2 percent of the population are adherents of other faiths, including Hinduism, Baha'i and Islam. Official languages are English, French and Seychellois Creole. Seychelles has the smallest population of any sovereign state of Africa. The Seychelles are almost unique amongst African countries for using breadfruit in their cuisine. With their position in the Indian Ocean Seychellois recipes have been influenced by Indian, Chinese, African, French and British cuisine. Seychellois specialities include coconut curries, kat-kat banane, chatini requin, soupe de tectec, bourgeois grille, bouillon brede, chauve-souris or fruitbat, cari bernique and salade de palmiste that consists of coconut palm. Daube (made from breadfruit, bananas or plantains, yams and cassava) is a staple of Seychellois cooking. The use of fish and shellfish is common, but all forms of meat are also employed. Tamarind, lemongrass, ginger and coriander are also important components of this cuisine. Curry is also an important dish and is generally accompanied by rice, though it may also be accompanied by fresh vegetables. |
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The alphabetical list of recipes from Seychelles follows (limited to 100 recipes per page). There are 8 recipes in total:
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I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
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