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.