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Seychelles, officially: Repiblik Sesel; République des Seychelles; Republic of Seychelles is an archipelago nation of 155 islands (115 islands and 40 islets) in the Indian Ocean, some 1,500 km east of mainland Africa, northeast of the island of Madagascar. The capital and largest city is Victoria and independence from Britain was gained on June 29th 1976. Some 90 percent of the population was Roman Catholic as of 1992. The initial white settlers in Seychelles were Roman Catholics, and the country has remained so, despite ineffective British efforts to establish Protestantism in the islands during the nineteenth century. Approximately 7 percent of Seychellois are Anglicans--most coming from families converted by missionaries in the late nineteenth and early twentieth centuries. Some 2 percent of the population are adherents of other faiths, including Hinduism, Baha'i and Islam. Official languages are English, French and Seychellois Creole. Seychelles has the smallest population of any sovereign state of Africa. The Seychelles are almost unique amongst African countries for using breadfruit in their cuisine. With their position in the Indian Ocean Seychellois recipes have been influenced by Indian, Chinese, African, French and British cuisine. Seychellois specialities include coconut curries, kat-kat banane, chatini requin, soupe de tectec, bourgeois grille, bouillon brede, chauve-souris or fruitbat, cari bernique and salade de palmiste that consists of coconut palm. Daube (made from breadfruit, bananas or plantains, yams and cassava) is a staple of Seychellois cooking. The use of fish and shellfish is common, but all forms of meat are also employed. Tamarind, lemongrass, ginger and coriander are also important components of this cuisine. Curry is also an important dish and is generally accompanied by rice, though it may also be accompanied by fresh vegetables. |
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The alphabetical list of recipes from Seychelles follows (limited to 100 recipes per page). There are 8 recipes in total:
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Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
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Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
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