Fish is the foundation of Seychellois food, often grilled, curried, or served with rice and chutneys. Dishes like fish curry and grilled red snapper sit alongside coconut-based preparations that reflect Indian and African influence. Octopus, shark, and other seafood appear regularly, while breadfruit, cassava, and plantains provide starch. Flavors lean toward spicy and aromatic, with chili, garlic, and ginger used consistently.
