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Although one might find it difficult to cook different Seychellois foods, he will come to the conclusion that Seychellois cuisine is more complex, rather than sophisticated. The most common recipe is Seychelles fresh curry with cumin and coriander seeds, cloves, cardamom pods, black peppercorns, nutmeg, chilli, snapper or monkfish, sunflower oil, black pepper, cinnamon, garlic, onions, massale, ginger, thyme leaves, turmenic, tamarind water, and water. Among other delicacies you will find pork, chicken, as well as lamb, beef, octopus, lobster, and shellfish, coconut curries, kat-kat banane, chatini requin, soupe de tectec, bourgeois grille, bouillon brede, chauve-souris or fruitbat, cari bernique, salade de palmiste that consists of coconut palm, and other local specialities.
This category has the following 7 subcategories, out of 7 total.