Creativity and craft is something that comes naturally in my life. My maternal side of the family is composed of mainly women; all of which are talented in many ways. We have artists and jewelers, bakers and chefs and I wouldn’t change it for a thing.
Because of my family, I also have seemed to inherit this skill. Mine is art but I do dabble in baking.
This year, my baking skills have been put to the test for Christmas. My mom, whom I am still convinced is a event dictator, has put me in charge of all the cookies and cakes that will be given as gifts, tokens and charity for the month of December.
Every day after work, I spend my time elbow deep in flour and sugar, whipping up cream and frosting and burning my fingers on the oven. I think it’s worth the outcome though.
So far I have completed my batch of Chocolate Crinkles (recipe below.)
- 1 cup all-purpose flour or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar or cane sugar
- 1/4 cup vegetable (or canola) oil
- 2 large eggs
- 1 teaspoon vanilla extract
- (optional: 1 cup semisweet chocolate chips)
- 1 cup powdered sugar, for coating the cookies
In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs one at a time, beating on medium-low speed until combined. Add in vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined.
Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Scoop the sugar into a small bowl.
Remove and unwrap the dough. Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet. Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool until they reach room temperature.
Serve immediately, or store in a sealed container for up to 5 days. These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.
It took me a while to perfect this recipe but I think I have the hang of it. Next on my baking list is Sugar Cookies and Russian Tea Cakes.
Wish me luck!
If you don’t feel like getting dirty and would rather have a pre-made cake, then check out Chatterbox and their Christmas Cakes.
Every year for the past twenty six years, the people of Seychelles come together to pay homage to their culture.
The Festival Kreol is held every end of October and always represents beautiful Creole culture through food, art, music and more. The week long celebration from the 20th of October to the 30th, is bursting at the seems with fun events. Restaurants also participate with special deals and activities to commemorate this week.
Despite the festival taking place in Seychelles on Mahé, Praslin and La Digue, the week long celebration recognizes and welcomes all Creole cultures from across the globe.
The itinerary for this years Festival Kreol is as follows
Two main things most people would associate with Seychelles could be argued as food and dance. These two things almost always go hand in hand and are incredibly popular among Seychellois and tourists alike. The traditional music and dance shows the culturally diverse background of our nation’s history.
There happens to be a plethora of different traditional dances that are practiced in Seychelles but I will be writing about my three favorite.
The Moutia is a fan favorite with its percussion and string instruments. It contains foreign influences from when Seychelles had been colonized by the French in the 18th century followed by the British in the 19th. They brought about the guitar and violin which play a large part in Seychelles’ music today.
The Sega dance is the most popular of dance styles; the go to when learning Seychelles’ dances. With its characteristic hip-swaying movements, it is believe that it began with the slave population on the islands of Reunion and Mauritius. Sega music is traditionally performed with hand drums and rattles. while the feet remain planted on the floor in a rhythmic shuffle.
Kanmtole music is always fun to listen to. It bears a resemblance to the French Royal Court’s contredanse as well as Scottish square dancing. Accompanied by an accordion, violin and banjos, the contredanse was a French version of English country dances integrated with steps typical of the French court. Dating from the early 19th century, the kanmtole is a lively blend of all these dance styles.
Other musical styles in Seychelles include hip-hop, country, modern jazz, rock, ballads and choirs performing traditional popular, sacred, ancient and evangelical music. It’s thanks to Seychelles’ diverse past that these music and dance styles have evolved over the centuries to give the nation its rich musical heritage.
Fish is definitely a big player in Seychellois cuisine and fishing happens to play a large part in our Blue Economy. Fish can be prepared in several ways, including, but not limited to: steamed, grilled, baked, boiled, fried, salted, smoked and wrapped in banana leaves. However, fish isn’t the only sea dweller that locals enjoy to catch and eat.
Other big ‘fish’ that were consumed in most Seychellois homes back in the day, included dolphin and turtles which were known as manze rar; rare food. These meats have since been forbidden by local authorities and marine parks, but some still risk it for that old Creole feeling. Sharks however, are fair game. One thing Seychellois can pride themselves in is using every part of the animals they consume. For shark you can make soup, salads/chutneys, curries and more with different parts respectively. Shark chutney, a personal favorite, typically consists of boiled, finely mashed skinned shark, and cooked with lime and bilimbi juice. Fried onions and spices are mixed along with it and makes this a perfect side dish or samosa filling.
Another type of meat that is popular in Seychelles is bat meat. Bat curry is something that can be found in authentic creole restaurants who can gain access to these creatures and is a great delicacy. Other curries can be found in almost any crock pot on the island! These curries can vary from salty to spicy, coconut cream enriched to tangy. Rice is also available with any meal.
Growing up, my family would enjoy eating a dish called ‘ladob’. Depending on the ingredients, I always found it to have a strange smell and was never fond of it, whether it was in savory or dessert form. The savory version usually had salted fish along with plantain, cassava or breadfruit with salt and boiled with coconut milk until soft. Its dessert dish omitted the fish (thank goodness!) along with the salt. It could be cooked with plantain, bananas, corossol, sweet potatoes, cassava or breadfruit and was seasoned in coconut milk with sugar, nutmeg and vanilla pods.
A few delicacies and specialty dishes include:
Tec tec soup
Find more information on Creole cooking here.
The staples of any Seychellois dinner can be from grilled fish and spinach, to spicy curries and lentils.
Grilled fish may not be unique to the Seychelles Islands but its flavoring and preparation just might be. Here on the islands, tourists can find grilled fish in almost every restaurant or evening bazar. They can see it being prepared in banana leaves on an open fire or on a small grill. To top off this delicious meal is a mixture of tomatoes and onions and even the occasional bilimbi.
If you don’t like your fish grilled then you can have it stewed with some “bouyon bred”; a spinach dish that is definitely a fan favorite in creole homes.
Curry is the way to go when you want to spice things up; my personal favorite is a hot beef curry. Armed with some local spices and a strong masala, you can make this tasty meal. On special occasions you can find bat curry (kari sousouri) heating up in the pot. It may sound unappealing but it is definitely a cultural meal to most locals. Curry can be made with a variety of different meat ranging from fish to lamb to pork, chicken or octopus. When it comes to this dinner, anything is possible as long as you have the right ingredients.
One of my favorite dishes growing up, when I barely reached my mother’s hip, was Rougay Sosis. A simple yet savory dish made with local sausage and tomatoes served over rice. The perfect addition to any meal, though, has to be a chutney (satini) or a salad. Each dish has a specific accompaniment that goes better with it. For example the Rougay Sosis could be paired up with a pumpkin chutney whereas a beef curry goes well with a cucumber salad. But this could be different for everyone!
Lentils are a must have for most meals. They go perfect with almost everything thing. Add some local sausage or pork cracklings for an extra flavor. Pour it on top of some safran rice and fill up your stomach with pure yummy-ness.
But for the true Seychellois food experience, one must always try the chili. There are different versions of the “piman” from blended with onions to chopped in oil, but the result is almost the same. The spiciness brings out the flavor of the entire dish and makes it even more heavenly. But don’t take it from me! Try it out at a variety of restaurants, hotels and bars that our beautiful islands have to offer!
Get your luggage ready for some great activities to keep you busy while vacationing in the Seychelles Islands, specifically La Digue.
In this post I will be splitting up itineraries between three different holiday lengths on La Digue as well as appealing to people of all tastes.
4 DAYS LONG
Take it easy for your short holiday with these small suggestions.
- Beaches: Like every itinerary before, beaches are at the forefront of every trip to the islands. The pride of La Digue is Anse Source D’Argent and it’s not difficult to see why. This beach is an ideal spot for weddings and honeymooners. The clear turquoise water is relatively calm and perfect for swimming and snorkeling.
- Hiking: Get your hiking shoes on and head on over to the highest point on La Digue called Nid d’Aigle. You’ll be spending an average time of 3 hours on this trail, to and from, depending on how fast or slow you walk. Capture the most spectacular views of La Digue and neighboring islands from this point.
- Art: A definite must see on La Digue is the art gallery of George Camille, a famous artist here in the Seychelles Islands.
1 week vacation
One weeks seems like enough time to do some more activities and delve into the deep rich history of the island.
- Beaches: Go and relax on one of La Digue’s many secluded beaches for prime tanning and privacy.
- L’Union Estate: This piece of land covers over a third of La Digue and is a big tourist attraction. Here you can find an accumulation of local life activities and places of interest. The coconut farm which is found here shows demonstrations of extracting oil which is a staple in most Seychellois homes. Another tourist favorite is the tortoise park where you can take pictures with the giant land tortoises.
- La Digue Cemetery: Another small tourist attraction is the cemetery. This plot of land isn’t relatively spooky but it is home to many of the first settlers on the island.
- Ox Ride: Ride in style on carts pulled by large oxen, something that was very common for newly weds leaving the church back in the day. It may be a slow mode of transport but it is an experience, once you reach your destination you can carry on by foot or the preferred transport: bicycles.
- Eustache Sarde’s House: This beautiful house is one of the last remaining homes made out of timber in the whole of Seychelles.
2 weeks stay
Try different things while you extend your stay.
- Beaches: Lengthen your summer tan on the various beaches La Digue has to offer.
- Veuve Reserve: Find out more about La Digue’s endemic animals and plants at this small but beautiful nature reserve in the forest.
- Island Hopping: Find yourself a boat charter and check out the other islands that surround La Digue. Find out about their specific history and facts!
- Restaurants and Bars: Entice your taste buds with delicious creole cooking from a large variety of restaurants and bars.
- Helicopter Rides: See the island from a birds eye view with a lovely helicopter ride that takes off from La Digue.
- Lafet La Digue: This event more commonly known as the Feast of Assumption in English, is a major event that is marked in every Seychellois’ calendar from every island. On the 15th of August everyone comes down to celebrate the Virgin Mary and partake in the open-air mass and procession. The festivities continue with street parties, live music shows and food-stalls for both locals and visitors alike.
Find a full list of beaches here.