Seychelles, officially the Republic of Seychelles is an Archipelago in the Indian Ocean. The 115-island country, whose capital is Victoria, lies 1,500 kilometers (932 mi) east of mainland East Africa. Other nearby island countries and territories include Comoros, Mayotte, Madagascar, Reunion and Mauritius to the south Seychelles, with a population of roughly 93,000, has the smallest population of any independent African state; however, it does have a larger population than the British overseas territory Saint Helena, Ascension and Tristan da Cunha.
When the British gained control of the islands during the Napoleonic Wars, they allowed the French upper class to retain their land. Both the French and British settlers used enslaved Africans, although the British prohibited slavery in 1835, African workers continued to come. Thus the Gran blan (“big whites”) of French origin dominatedeconomic and political life. The British administration employed Indians on to the same degree as in Mauritius resulting in a small Indian population. The Indians, like a similar minority of Chinese, were confined to a merchant class. Through harmonious socioeconomic policies and development over the years, today Seychelles is described as a fusion of peoples and cultures. Numerous Seychellois are considered multiracial: blending from African, Asian and European descent to create a modern creole culture. Evidence of this harmonious blend is also revealed in Seychellois food, incorporating various aspects of French, Chinese, Indian and African cuisine. As the islands of Seychelles had no indigenous population, the current Seychellois are composed of people who have immigrated. The largest ethnic groups were those of African, French, Indian and Chinese descent. French and English are official languages along with Seychellois Creole
Cutting open young coconuts for drinking, Seychelles Staple foods include fish, seafood and shellfish dishes, often accompanied with rice. Fish dishes are cooked in several ways, such as steamed grilled, baked, salted and smoked. Curry dishes with rice are also a significant aspect of the country’s cuisine. Additional food staples include coconut, bread fruit and fresh tropical fruits The most famous traditional dessert is “Ladob” Eaten either as a savory dish or as a dessert. The dessert version usually consists of ripe plantain and sweet potatoes (but may also include cassava, breadfruit or even corossol) boiled with coconut milk, sugar, nutmeg and vanilla in the form of a pod until the fruit is soft and the sauce is creamy. The savoury dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, cassava and breadfruit, but with salt used in place of sugar (and omitting vanilla).