Seychelles
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Seychellois cuisine is based on an extraordinary variety of fish, found in the archipelago’s crystal clear waters. Tuna, the red snapper, ovctopus (known as “zourites”), rays, and the capitaine are ...
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- Author EU Delegation to Mauritius and the Seychelles
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Other recipes
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Traditional Weekend Lunch
The recipe constitutes key components of a weekend lunch in Lesotho; usually reserved for guests (or for one’s parents).
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Liboké
This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, ...
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Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...
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Challenge Recipe
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