Seychelles Food and Drink
The influences of Seychellois Creole cuisine come far and wide, including Africa, China, France and India.
The exotic blend of chilli, ginger, lemongrass, tamarind, coriander and coconut milk is a major feature. Rice is the staple food, though some may replace rice with breadfruit.
Fish is served many ways – salted, smoked, steamed, baked, grilled, mashed, curried and raw. Shark chutney – boiled and mashed shark mixed with fried onion, pepper, turmeric and topped with freshly squeezed bilimbi and lime juice – is popular too.
Sharked Chutney: boiled and mashed shark mixed with fried onion, pepper, turmeric and topped with freshly squeezed bilimbi and lime juice.
Bat curry: fruit bat cooked in a spicy sauce, a delicacy in Seychelles.
Sausage Rougay: salted pork sausage cooked in a rich tomato sauce.
Satini: salad made with finely grated green papaya or other unripe fruit.
Kat-kat: banana cooked in coconut milk.
Carotte: banana flavoured with honey and vanilla, often wrapped in banana leaves.
Seybrew: Bavarian-style lager.
Coco D’Amour: tropical liqueur produced with coconut extract.
Takamaka rum: premium rum distilled in Seychelles.
A hotel licence permits hotel to serve alcohol to its residents. But shops can only sell alcohol between Mon-Thu 1130-2100, Fri 1130-2300, Sat 0830-2300 and Sun 0830-2100. Alcohol is also very expensive so travellers tend to bring their own; please check the Seychelles duty free guide for information.
It is not advisable to drink alcohol in public.
Tipping is not obligatory in Seychelles. For exceptional service, an additional tip is always welcome.
Hotels and restaurants tend to include a tip of 5-10%, but luxury hotels and high-end restaurants may charge 10-15%.
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