In this section, we will post topics dealing with the traditional as well as the current aspects of the food and beverage that we enjoyed and still enjoy so much, including the historical influences in the Seychellois Creole Cuisine, the different methods of cookery, the cooking terminology and many more….
We will also regularly add posts on how some activities were and are still being performed; activities including toddy tapping or tir kalou, how to prepare boukan, husk a coconut or plis koko, prepare coconut oil or fer delwil etc…
We welcome comments and any suggestions that will make this section more comprehensive and would gladly add into the blog any post on topics that we have not covered and give due recognition to the contributor.
Below are some posts that you may find interesting:
