10 Commonest Local Dishes of Seychelles 2025

If you think Seychelles cuisine is just coconuts and fish well, you’re actually on the right track, but there’s so much more flavor afoot. Welcome to the Creole kitchen, where African, French, Indian, and Chinese influences throw a spice party on every plate. Here, even the bats end up in curry (we’re not kidding), and anything that moves (or grows on a tree) can become a delicious meal.

In 2025, Seychellois food is all about big, bold tastes: think rich coconut gravies, grilled fresh seafood, tropical sweetness, and chili heat that sneaks up on you like a playful wave.

Ready to feast like a local?

Loosen your belt here are ten must-try dishes that define everyday eating in Seychelles.

1. Fish Curry

If Seychelles had a national dish, this would be it Fish curry known locally as kari pwason  is a staple so beloved it practically runs in the veins of every Seychellois. Picture tender chunks of freshly caught fish simmered in a rich coconut milk sauce, spiced with lemongrass, ginger, garlic, and whatever Creole magic granny throws in. The result? A curry that’s creamy, aromatic, and packing a pleasant kick (careful with that Madame Jeanette pepper!). Traditionally served with fluffy rice and a tangy papaya or mango chutney on the side, fish curry is comfort food and national pride in one. It’s the kind of dish that makes you want to hug the cook or at least order seconds.

Why you’ll love it:

 It’s ubiquitous – you can snag a hearty portion of fish curry from a street-side takeaway for as little as SCR 75 (~$5), or savor a fancier version at a beachside restaurant for a bit more. Red snapper, jobfish, even tuna – whatever’s freshest goes in the pot, so you’re literally tasting the ocean with spices.

Tip: 

Not a fan of fire? Ask for it mild (“pa tro pike” in Creole) and the chef will dial down the chili. And definitely use that squeeze of lime they serve alongside – it brightens the curry and balances the richness. One spoonful of this stuff and you’ll understand why Seychellois folks abroad start drooling at the mere mention of “kari pwason.”

2. Grilled Fish (Pwason Griye)

Sometimes simple is sublime. Seychellois grilled fish is usually a whole catch-of-the-day often red snapper (locally called bourzwa) slathered in a garlic-chili marinade and charcoal-grilled to perfection. You’ll see it at beach BBQs, night markets, or frankly anywhere someone can set up a grill. The skin crisps up, the flesh stays moist, and the spices will make your tastebuds do a happy dance. It’s common to get your grilled fish wrapped in foil with a squeeze of lemon and a side of spicy chili sauce that’ll blow your flip-flops off. This dish is so ingrained in local life that there are songs about grilled fish (and we suspect half the island’s Instagram feeds are dedicated to it too).

Why you’ll love it:

It’s fresh, fiery and everywhere.

Drop by the Beau Vallon weekly bazaar on Mahé and watch fishermen-turned-chefs grill right on the sand you can snag a whole fish plate for around SCR 100-150 (~$8-11) and eat under the stars. That smoky aroma of pwason griye is basically Seychelles’ national cologne.

Tip: 

Mind the chili paste that comes on the side; add little dabs until you find your heat tolerance (locals will smear it on like jam and grin as you attempt to cope). Pair your grilled fish with breadfruit chips (see #9) or a cold Seybrew lager. When your lips are tingling and you’re licking your fingers, you’ll know you did it right.

3. Octopus Curry (Kari Koko Zourit)

Heartbroken after watching My Octopus Teacher on Netflix? You might want to skip this one but you’d be missing out on a Seychelles delicacy. Octopus curry is a creamy coconut curry featuring tender pieces of octopus (zourit) slow-cooked until melt-in-mouth soft.

The octopus soaks up a fragrant blend of spices think turmeric, cinnamon, curry leaves yielding a dish that’s downright dreamy.

If you’ve ever doubted that Seychellois octopus curry deserves global fame, culinary creator @mattscitation will change your mind. In his viral “Day 8: Octopus Curry Seychelles” challenge, he grinds spices, slow-cooks tentacles, and basically makes the internet drool cinnamon-forward, coconut-rich, and unapologetically Creole. It’s the kind of dish that proves Seychelles cuisine can flex with the best of them.

Why you’ll love it: 

It’s exotic but approachable basically a rich fish curry’s quirky cousin. Every bite gives you a taste of authentic Creole flavor and tradition (this dish has likely been around longer than most countries). Octopus isn’t the cheapest seafood, so expect to pay around SCR 200 (~$15) for a plate in a mid-range eatery and it’s worth every cent for those tender tentacles in spiced velvet sauce.

Tip: 

If you see “zourit” on a Creole menu, you now know what’s up. Enjoy it with breadfruit or rice, and if you’re brave, add a spoon of that super-hot chili pickle on top.

Also, fun fact locals sometimes tenderize the octopus by bashing it on rocks by the shore (a pre-cooking workout!).

However it’s prepared, this curry is pure love from the Indian Ocean.

4. Shark Chutney (Satini Reken)

Don’t let the name scare you no one’s coming to take revenge for Jaws. In fact, shark chutney is a beloved Creole side dish that’s more about flavor than ferocity. To make it, local cooks boil and mash up small shark (typically a dogfish) with bilimbi juice (a tart, starfruit-like fruit) and lime, then fry it with onions, chili, and spices. The result is a kind of spread or salad that’s zesty, slightly smoky, and utterly unique imagine a fish pâté with a citrusy punch. It’s traditionally served at room temperature alongside staples like lentils, grilled eggplant, and rice, or with boiled breadfruit and plantains for a truly traditional plate.

Why you’ll love it:

This dish wins the award for “most Seychellois”  you won’t find shark chutney in many other parts of the world. It’s not spicy-hot; instead it’s tangy, savory, and a little earthy from the shark meat. Many visitors are surprised that it’s not “fishy” at all thanks to the bilimbi and lime, it’s bright and refreshing. Plus, you can dine out on the bragging rights of having tried shark.

Tip: 

Look for shark chutney at lunchtime in small local canteens or the Victoria market food stalls. A portion might cost around SCR 50 ($4) and often comes with sides as part of a Creole “plate.” Try it with a dash of that ubiquitous chili sauce for a kick. And don’t worry the shark used is usually a common species, not the great whites from your nightmares.

5. Ladob

Meet the dessert (and sometimes breakfast) that every Seychellois grandma knows by heart. Ladob is a sweet coconut milk pudding that can feature bananas, breadfruit, sweet potatoes or cassava – basically whatever starchy goodness is on hand slow-cooked with coconut cream, sugar, vanilla, and a pinch of nutmeg until it all caramelizes into pure bliss. The most classic ladob is made with ripe plantains, yielding a dish that’s thick, creamy and tropical (imagine banana custard meets rice pudding, minus the rice).

Sometimes the best island recipes are born from pure simplicity and this clip from @tasteandplanet proves it. In his “Crabs in Coconut Milk” feature, he shows how a few local ingredients can turn into tropical comfort food worthy of paradise. Coconut milk, crab, and island creativity that’s Seychelles’ culinary spirit in one creamy, coastal bowl.

Why you’ll love it: 

It’s comfort food with island flair. One spoonful of ladob and you’ll feel like curling up in a hammock for a nap. The combination of coconut and ripe banana is a match made in dessert heaven – creamy, not too sweet, with a fragrant hit of vanilla and spice. Ladob is widely available at takeaways (often pre-portioned in little containers) for about SCR 20 ($1.50) a serving, or as part of a Creole buffet spread.

Tip: Definitely try ladob as a finisher after spicy food it cools the palate nicely. If you’re adventurous, see if you can find the savory ladob at a local eatery (usually a breakfast thing); it’s an acquired taste, but hey, now you can say you’ve had dessert for breakfast and vice versa. In any case, don’t count calories in Seychelles, dessert is practically a fruit serving. Enjoy!

6. Sausage Rougay (Rougaille)

This dish is the definition of Seychellois home cooking hearty, bursting with flavor, and goes brilliantly with an ice-cold beer. Sausage rougay is essentially a spicy tomato stew featuring chunks of sausage simmered with tomatoes, onions, lots of garlic, and chilies. The key is the type of sausage: usually the local “sosis kreol” (Creole pork sausage) or a salted dried sausage, both of which pack a ton of smoky, savory goodness. The stew comes out thick, a little oily (in that satisfying way), and deep red from the tomatoes. It’s not knock-your-socks-off spicy, but it’s definitely got a kick and a whole lot of personality. Think of it as the Seychelles’ answer to bolognese if bolognese had spent a wild gap year in the Indian Ocean and learned to party.

Why you’ll love it:

 It’s comfort food Creole-style. Every local joint has their version, and it’s usually cheap and cheerful expect to pay around SCR 80-100 (~$6-8) for a generous plate with rice and maybe lentils or salad on the side. The sausages used give a unique flavor; they’re coarse, herbed, and sometimes pleasantly funky from preservation (in a good way). If you’re a meat-and-potatoes kind of eater, this will speak to your soul albeit with an accent of chili and ginger.

Tip: 

This dish often appears on rotating “plats du jour” menus at takeaways. If you see “rougay sosis” or “sausages creole” listed, jump on it. It’s especially satisfying on a rainy tropical afternoon with a local Eku beer. Also, have some bread handy you’ll want to mop up every last drop of that spicy gravy.

7. Kat Kat Banane

Don’t be fooled by the name – this isn’t a chocolate-covered wafer bar. Kat kat banane is actually a traditional savoury stew made from green cooking bananas (plantains) and fish, lovingly simmered in coconut milk until the bananas are tender and the flavors marry into a gentle, creamy dish. It’s a throwback to simple village cuisine: unripe bananas are used as a starch (think of them like potato), absorbing a broth of coconut, garlic, and spices, with chunks of fish (often salt fish or tuna) providing the protein. The result is hearty, slightly sweet from the coconut, a touch salty from the fish, and definitely unique – a real taste of old-school Seychelles. It’s the kind of dish Seychellois moms make to fill hungry tummies on a budget, packed with local staples from yard and sea.

Why you’ll love it: 

This is authentic Creole comfort on a plate mild, satisfying, and unlike anything you’ve tried before. The combination of banana and fish might sound odd, but one bite and it clicks: it’s savory with a hint of natural sweetness, and immensely soothing. Kat kat is not super common on restaurant menus (it’s more home-style), but you might find it at a buffet or a food festival. Otherwise, if you befriend a local, politely beg their grandma to make you some.

Tip:

If you do spot kat kat at a eatery, jump at the chance to try it a portion could be ~SCR 60-80 ($5-6). It’s usually served with steamed rice or just on its own. Also, note “banane” means plantain here, not the dessert banana you’re used to so don’t expect it to be sugary. This dish proves Seychelles can even turn bananas into dinner, and trust us, it works.

8. Smoked Fish Salad (Salad Pwason Fimen)

After all those curries and stews, you’ll need something light – enter the smoked fish salad. This refreshing dish tosses flakes of smoked fish (often sailfish or tuna) with diced fresh tomatoes, onions, green peppers, and sometimes cucumber, all drizzled in lime and a touch of chili. Sometimes you’ll find octopus in the mix (then it’s called salad zourit if octopus is the star) either way, it’s a bright, tangy palate-cleanser that still screams “Seychelles.”

Nothing says “Seychelles sunshine on a plate” quite like this reel from @chlo_eat, who’s clearly mastered the art of tropical lunching. Her smoked fish salad all zing, crunch, and ocean freshness – is the perfect antidote to island heat. Forget heavy curries for a minute; this is Creole cuisine at its breeziest, best enjoyed with sunglasses, sea breeze, and zero guilt.

Why you’ll love it: 

It’s proof that not all Seychellois food is heavy. On a humid afternoon, a cold smoked fish salad hits the spot healthy, flavorful, and yes, Instagrammable with all those colors. You’ll often find this salad as a starter at restaurants or as part of a Creole buffet. Price might be around SCR 100-150 ($8-12) for an appetizer portion worthwhile for a taste of local technique.

Tip:

Try it at Marie Antoinette restaurant on Mahé or other longstanding Creole eateries; they’ve perfected the balance of smoke and zing. If octopus is available, go for the combo of octopus and smoked fish in the salad for extra texture. And don’t skimp on the lime and pepper this dish is all about the zing. One forkful and you’ll feel as refreshed as after an ocean dip.

9. Breadfruit Chips

Breadfruit known as friyapen in Creole is the unsung hero of Seychelles starches. While you might see breadfruit boiled in curries or ladob, perhaps the tastiest way to enjoy it is as chips. Yes, imagine potato chips, but made from thinly sliced breadfruit, fried until golden and lightly salted. They are crispy on the outside, soft on the inside, with a flavor slightly nuttier than potato. Locals also cut breadfruit into wedge “fries” and deep-fry or bake them; you’ll see these served as a side in takeaways instead of regular fries. Given that breadfruit has been a staple in the islands for ages (filling in for rice when times were tough), it’s only natural that Seychellois found a way to turn it into a delicious snack. Once you start munching on these, you’ll wonder why the rest of the world hasn’t caught on.

Why you’ll love it: 

It’s a snack that’s locally grown, gluten-free, vegan basically a health food if you ignore the frying (wink). The taste is addictive; some say breadfruit chips even top French fries. You can grab a bag of home-made breadfruit chips at Beau Vallon market or from street vendors for about SCR 10-20 (under $2). And if you get a takeout curry, don’t be surprised if breadfruit wedges come on the side.

Tip: 

Eat them hot, sprinkled with chili salt if available, and definitely with a cold drink in hand. If you’re feeling extra local, find a vendor selling breadfruit chips and chutney dipping these chips into a bit of spicy sweet tamarind chutney or mango achar is next-level.

Be warned though, you’ll crave these when you leave the islands, and no, regular potato chips just won’t compare.

10. Fruit Bat Curry

Here it is, the legendary dish you’ve been waiting (or dreading) for. Yes, Seychellois really do eat fruit bats the flying foxes that flit around at dusk and they turn them into a pretty scrumptious curry, or so the brave souls say. Fruit bat curry is a traditional delicacy cooked with the usual suspects of Creole curry (onions, spices, coconut milk) but with bat meat as the protein. The meat is often likened to gamey chicken or rabbit, and it absorbs the rich curry flavors beautifully. Don’t worry, they’re not snatching Batman’s sidekicks out of the sky willy-nilly; the bats used are typically plentiful and considered a sustainable food source by locals. Still, it’s an adventurous eat – the kind of thing you try to earn serious foodie cred. In 2025, a few restaurants (like the famous Marie-Antoinette in Victoria) quietly offer bat curry for those who ask, keeping alive a piece of Seychelles heritage one plate at a time.

Why you’ll love it: 

If you’re an adventurous eater, this is the ultimate bragging rights dish. Flavor-wise, the curry itself is rich and well-spiced if someone served it to you and didn’t say what it was, you’d probably just think it’s a particularly tasty dark meat stew. The bat meat has no weird aftertaste; it’s all about the blend of cinnamon, cloves, and coconut milk in the gravy. Trying it also gives you a story for the ages (“Remember that time I ate bat…?”).

Tip: Call ahead if a restaurant does have bat curry, they might need notice to prepare it (and ensure they have sourced the bats). Expect to pay around SCR 150-200 (~$12-15) due to its novelty. And maybe don’t pair it with the phrase “COVID cuisine” the fruit bats in Seychelles are frugivores, not linked to any viruses, so locals roll their eyes at that joke. Instead, raise a toast of local Takamaka rum to your courage, and dig in.

As they say in Creole, bon appétit  or perhaps, bat appétit!