Seychelles is an interesting combination of the littlest and the greatest. The one hundred and fifty-five islands that comprise the country, which lie in the Indian Ocean, make Seychelles one of the smallest countries in Africa by square miles. The estimated 100,600 people who live on those islands makes the Seychelles the least populated country in Africa. Yet, Seychelles has the
highest nominal gross domestic product (GDP) per capita of any African country, which means its residents have relatively the highest standard of living. It is also ranked the
highest electoral democracy in Africa, and forty-third in the world. That is quite the combination for a country whose islands laid uninhabited prior to the 18th century.
The French were the first to occupy and claim the islands in 1756, naming them after Louis XV's Minister of Finance, Jean Moreau de Sechelles. As the French settled on the islands, they brought with them an order that was familiar in the colonial era. Helene Frichot, an architectural author, recounted this historical order in one of her essays:
Originally, when the French plantocracy settled, habitations -- strips of land - were marked from mountain peak to shore, parcelled out for the mostly large, conservative, Catholic families. These families assumed a certain order of things, divided strictly along lines of colour: those who owned and governed, and those obliged to labour. As Mairi O'Gorman argues in her research on the Seychelles, property, espeically when organised according to a plantation regime, is racialised: ownership assumes whiteness, while labor is delegated to Brown and Black people.
And, French settlers brought with them enslaved African men, women and children to work on these new plantations. The British Empire took control of the islands less than fifty years later, with the Treaty of Paris in 1814. The British allowed the use of enslaved Africans to continue, and they began to bring indentured servants from the Indian subcontinent and other parts of Asia to work on the islands. The result was a society that had French plantation owners, the British administrative elite, and a large number of African and Asian laborers, traders and shopkeepers.
This mix of people and cultures on the islands led to the emergence of the Seychellois Creole, an ethnic group that combines African, Asian and European influences into one common identity with a language and culture of its own. The Seychellois Creole language, Seselwa, is rooted in French, but it has incorporated aspects of African and Malagasy languages, as wells as terms and phrases from English and Hindi. E, kot i konsern manze, lenfliyans Lafrik, Lazi e Eropeen is disifil pou manke. ("And, when it comes to food, the African, Asian and European influences are hard to miss." - My attempt at Seselwa using Google translate.)
As for Seychelles cuisine, its story can be told, in part, with reference to a
garden,
Le Jardin du Roi, that the French settlers started in 1772. One of those colonists, Pierre Poivre, wanted to get into the spice trade. Poivre himself was quite the story. He spent his early years as a missionary, living in
Cochinchina (later known as Vietnam), Guangzhou, and Macau. He left missionary work to join the French East Indies Company, where he presumably came into contact with the spice trade. By 1772, he was living between Mauritius and the Seychelles, and wanted those islands to be part of that trade. Poivre's entre into the spice word was not very Christian-like. He decided that he would set out on a vessel to Ceylon (now Sri Lanka) and the Moluccas (now part of Indonesia). His
goal: to steal the spices and bring them back to French-controlled islands where they could be planted and then France could have its own source. Poivre actually stole the spices and brought them back to the Seychelles. However, as Poivre returned from his voyage in 1780, the governor
mistook Poivre's vessel for an enemy ship. The governor destroyed the growing garden. Spices were too valuable to have fall into the hands of the enemy.
Le Jardin du Roi ultimately survived and grew into 25 hectares where more than 120 species of fruits and spices were cultivated. That variety is one of the defining characteristics of Seychellois Creole cuisine. Recipes use a range of spices, including chiles, cinnamon, cloves, ginger, nutmeg, turmeric, and much more. The cuisine also features a range of seafood dishes, which one would expect from an island nation.
MAIN COURSE
This personal culinary challenge showcases a cuisine that reflects how influences from around the world come together in amazing dishes. The challenge involves the preparation of a Seychellois Octopus Curry. The cephalopods could be found around many of the islands, such as Cousine. That availability led to this curry, which is a popular dish in the Seychelles.
This demand created a fishery for octopi in the Seychelles. Many look for the creatures around the coral barrier reefs, while others, like a fisherman named Dave Auguste, go further out into the ocean. Auguste has fished for octopus for more than twenty years. When the COVID pandemic hit, the tourist trade (which is important to the Seychelles) crashed, and so did the market for expensive seafood like octopus. As the world gradually reopened and tourists returned, so did the demand for octopus.
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| Dave Auguste with his catch (Source: United Nations, Photo: Douglas Okwatch) |
Dave Auguste found one longer lasting change ... there were less of the cephalopods to catch. This change is not the result of COVID, but other factors. In an article published by the United Nations, Auguste explained:
There are fewer and fewer octopuses now. Before, I used to find them close to shore, but now I have to go further out. Again, for the last ten years or so, going out to sea has become more complicated because the sea has become rougher and the currents stronger. If I am not careful I can drift away from shore.
Indeed, climate change has affected the work of those who fish the waters around the Seychelles. Auguste explained that there has been a change in rain patterns: "we used to have rainy periods that lasted several days, now it rains the same amount for one day and it all runs off into the sea." The prolonged rains and the runoff cause the waters close to shore to take on a reddish hue. The octopi do not like the tinged water and move further offshore. An additional factor is that, due to warming temperatures in the sea, there are some areas of the barrier reefs where up to 90% of the coral have died.
Not all of the news is bad. The Seychelles has taken proactive steps to stem the damage caused by changes in the climate. These steps include imposing quotas on seafood catches, expanding the range of protected marine areas, and implementing reef restoration projects. This has required some adjustment and adaptation, especially for those who work in the seafood industry, which makes up 27% of the Seychelles gross domestic product. This sacrifice, as well as, the conservation efforts, may not be enough if the climate continues to change.
Turning to the challenge, I have prepared whole octopus in the past, but I decided for this dish that I would use pre-cooked octopus, which is available online or from some warehouse stores. Each package usually has 2-3 large tentacles, which may be less than a kilogram but still enough to prepare a meal for at least 2-3 people. The pre-cooked octopus also saves a lot of time (basically you can skip step 1).
OCTOPUS CURRY
Recipe from Tourism Seychelles
Serves 4
Ingredients:
- 1 kilogram octopus
- Salt
- Pepper
- Fresh coconut milk (substitute 1 can coconut milk or cream)
- 2 teaspoons saffron
- 1 onion
- Fresh thyme
- 3 garlic cloves
- Ginger (a little bit)
- 1 teaspoon curry powder (or to taste)
- Cinnamon sticks
- Curry Leaves
- Oil
Directions:
1. Prepare the octopus. Add the octopus to a pot and fill it with water. Boil until tender, about 45 minutes to 1 hour depending upon the size. Use a fork to check if the octopus is soft enough. Once the octopus is done, cut it into pieces
2. Prepare the curry. In a saucepan, add the oil, onion, garlic, ginger, saffron, curry powder, cinnamon sticks, thyme, salt and pepper. Mix and the add the octopus pieces. Fry the octopus pieces for a few minutes and then add the coconut milk and stir. Cover the saucepan and let it simmer for 15 to 20 minutes, as the sauce thickens.
3. Finish the dish. Once cooked, serve with some white rice, lentils and papaya chutney.
SIDE DISH
Ordinarily, as noted above, one would prepare white rice to serve with an octopus curry. Seychellois cuisine is known for its creole rice, a dish that is shared -- in some common form -- by creole cultures around the world. Rice is a staple food in the Seychelles, often accompanying main dishes. Yet, cultivation of rice cannot occur on a large enough scale on the islands to support its population. (Indeed, while the Seychelles may have an abundance of spices and access to seafood, it actually imports much of its other food.) Most of the rice comes from India, with smaller amounts imported from countries such as Pakistan, the United Arab Emirates, France and South Africa.
This personal culinary challenge gave me an opportunity to prepare creole rice and, to do so using the wide range of spices drawn from the subcontinent and southeastern Asia. The recipe shows that diversity with garlic, ginger, bay leaf, cinnamon, cloves, pepper and turmeric. I knew that I had to prepare this dish, which I served alongside the octopus curry.
SEYCHELLES CREOLE RICE
Recipe from Amy's Cooking Adventures
Serves 4
Ingredients:
- 2 tablespoons butter
- 1/2 red bell pepper diced (about 1/3 cup)
- 1/2 onion diced (about 1/3 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1 bay leaf
- Pinch of ground cinnamon
- Pinch of ground cloves
- 1/2 cup basmati rice
- 1 cup water
- Fresh parsley to garnish
Directions:
1. Saute the vegetables. Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook for 5 minutes. Add the garlic, spices and rice and cook for another minute. Stir in the water and bring to a low boil.
2. Finish the dish. Cover, reduce heat to low, and simmer for 15-20 minutes or until the water is absorbed. Fluff the rice, garnish with parsley and serve.
* * *
To be honest, I had not expected to do a personal culinary challenge involving the Seychelles. I had previously done one for Mauritius, when I prepared an amazing duck curry. However, I really wanted to prepare this octopus curry and that led me to add this to the Around the World in 80 Dishes challenge. It is a decision that I will never regret, because it opened a door to exploring a creole culture and cuisine that draws inspiration from the diverse populations that have come to live on the Seychelles islands.
Each of these dishes was a success, and, perhaps, some of the best dishes that I have prepared in recent weeks. This challenge has inspired me to move on to the next one. Check back to see where I end up. Until then ...
PEACE.
