Seychelles: Seychellois Seafood Tradition

The Seychelles, an archipelago in the Indian Ocean, has a deep history of fishing, with local communities relying on the sea for food and trade. The fusion of African, European, and Asian influences over centuries has resulted in a vibrant seafood culture.

Culinary Tradition: Seychellois cuisine features an array of seafood dishes, including "grilled fish," "curry fish," and "fish rougay" (a tomato-based fish stew). Fresh fish, such as tuna and grouper, is often prepared with coconut milk, garlic, and chili. "Octopus curry" is also a signature dish in the Seychelles.