The Chinese Contribution
The fifth contribution, which came a bit later than the first four, was drawn from the Chinese. The first Chinese immigrants arrived in Seychelles in 1863. Others arrived from Mauritius in 1886. It is suggested that they were probably attracted by the flourishing vanilla industry but later turned to commerce at which they excelled.
Chinese Traders- For Illustrative Purposes Only
There were 23 immigrants and it is also suggested that they came from Guangdong Province where there was antagonism between the Hakkas and the Cantonese. This group was made up of some of each and the antagonism even followed them to the islands. They consequently lived in different areas with most of the Cantonese concentrating in the town area around the market or bazaar where a ‘pagoda’ was later built and the Hakkas concentrating in the suburbs of town, at Mont Fleuri. They consequently established relations more freely with the already established locals than within their own communities and it is even suggested that they even refused to marry within their own communities, instead preferring to marry local women of African descent. This integration with the already established locals would have assisted in introducing their culinary expertise, including the techniques used to stir fry, grill and steam food, into the general population and therefore contributed greatly to the creation of the Creole Cuisine.
Although the English colonised the Seychelles for over 150 years, they did not have much of an influence on the Creole cuisine. They most probably conveniently indulged in the melting pot of concoctions they inherited from this eclectic population located at the crossroads of the Spice Route in the heart of the Indian Ocean.
The Final Fusion
The final fusion of all these contributions took place during the two world wars when the islands were more or less isolated from the outside world. Commodities were in short supply and a rationing system was put in place.
The Final Fusion
Inevitably, the ‘islanders’ had to adapt all their acquired skills and knowledge to making the most of the local produce, hence the birth of our delectably fresh cuisine- the Creole Cuisine of the Seychelles. A cuisine that we are all very proud of and worth celebrating.
Dancing away at the Kreol Festival
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