I first heard about Creole food around 5 years ago while writing up a brochure – funnily enough – on Seychellois cuisine and discussing the best way to translate the word into Arabic. So it seems to be fitting that the first place I actually got to taste some would be in these stunning islands in the Indian Ocean.
Creole cuisine may be most famously associated with the Southern states of America, particularly Louisiana, but is actually spread across a wide geographical area ranging from the Caribbean to the Indian Ocean islands of the Seychelles, Mauritius, Madagascar and Reunion and parts of mainland Africa, with a common thread being French or Latin cuisine overlaid onto a spicy native culinary tradition, deepened by tropical African flavours.
The result is a deliciously rich, spicy, satiating mix that is just the sort of cuisine I love :) So with no further ado, here are my top Creole must-tries from a recent trip to the Seychelles.
CHEAP AND CHEERY
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