This is another installment of our series of countries making up the Association of Small Island States, which all face challenges related to climate change.
Seychelles, officially the Republic of Seychelles, is a 155-island country spanning an archipelago in the Indian Ocean, whose capital, Victoria, lies some 1,500 kilometres east of mainland Southeast Africa. Other nearby island countries and territories include Zanzibar to the west and Comoros, Mayotte, Madagascar, Réunion and Mauritius to the south. The Seychelles Islands have three official languages: English, French and Creole. Of the three, Creole is by far the most popular, spoken by 95 percent of the Seychellois or 70,000 people. Eighteen million other readers and writers around the world also use the language upon occasion. The cuisine that is uniquely Seychellois is actually a fusion of flavours from African, French, Chinese, Indian and English cooking. Over the centuries, spices have been combined to create a single flavour. The large selection of tangy, sweet, rich and spicy combinations makes the Seychellois cuisine a tourist attraction in itself. With hundreds of such flavours, Seychellois cuisine and beverages have a unique place in the world of cooking. Most of Seychellois cooking is based on seafood and chillies. With very little local transport of goods, the ingredients are super fresh and often directly from a garden or fishing boat. There are 10 different varieties of chilli, each with a distinct flavour, and each only suitable for a selection of particular dishes. The roasted, grilled, fried, curried or raw fish is served with chatini or cooked vegetables including pumpkin, green mangoes or eggplant. The fish is also served with raw fruits and vegetables that may be served with vinaigrette. Some of the favourite dishes are tamarind chutney, coconut fish curry and shredded green papaya salad. Sources: Wikipedia, Virtually Seychelles, Seychelles.org