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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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Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
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.
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