What to eat in the Seychelles
Alright, remember the thing I said earlier about vegetables? Produce is often not easy to come by on islands, because they’re islands. You’ll find some at restaurants, but on places like La Digue, it’s almost impossible to locate veggies that are still in reasonable shape in a grocery or convenience store; locals tend to grow ‘em themselves. You’ll have more luck with fruit, because you’ll probably have breakfast at your Airbnb most days, and breakfast generally means fruit. Enjoy trying to figure out how to eat the little halves of passionfruit as gracefully as possible after realizing they are fun to slurp like oysters. Of course, if you’re eating all your meals at restaurants, veggie access is less of an issue. But the best and cheapest way to experience the food is through the many, many Creole takeaway stands, where you get a plastic foam box stuffed with rice, seafood, and green papaya (just try it).
You can also pair your dinner with live music at places Boardwalk Bar & Grill on Mahe. And when you want to treat yourself to something a tiny bit more luxurious, watch the sun go down over dinner at PK’s Pasquiere Restaurant and Gastropub. The food was great and the view was really great, but the reason I will remember this meal for a long time is that there was a chutney so delicious I asked what it was made from. At the end of the meal, the waiter emerged with the recipe, written out by hand, on a notepad.
Because British colonizers relied heavily on indentured servants, a substantial portion of the country’s population is of Indian descent, and -- as is often the case in these situations -- horrid imperialism resulted in innovative, unique, delicious foods. Anywhere you go on these islands stands to serve you some of the best Indian seafood you’ll ever have. This is where I tried octopus chapati for the first time from a street vendor, and it ruined me for both octopus and chapati in all other forms.