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The Creole Melting Pot
Journey into the Seychellois Creole World
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Mains
Mutton Bird Curry with Aubergine in Coconut Milk- Kari Koko Fouke ek Brenzel
Fish Head Curried in Turmeric- Kari Safran Latet Pwason
Stir Fried Pork Belly with Pumpkin Greens- Pork Rousi ek Bred Zironmon
Trevally in Coconut Milk Broth- Bouyon koko Karang
Fricassée of Chicken with young Pumpkin- Frikase Poul ek Zironmon Tann
Crépinettes- krepinet
Tuna Curry with Marsh Spinach–Kari Koko Ton ek Bred Lanmar
Hachis of Trevally -Asi Karang
Curry of Salted Tripe with Coconut Milk-Kari Koko Pans Sale
Pumpkin Shoot Broth -Bouyon Bred Zironmon
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