Top 3 Seychellois Side Dishes

Bouillon brede is a type of Seychellois soup that is composed of greens and prepared in the same fashion as spinach. A variety of greens or plants (locally called brèdes) can be used, such as bok choy, chum choy, Chinese lettuce, moringa oleifera leaves, or cos lettuce. The greens of choice are cut into pieces and cooked with bouillon and stir-fried onions, ginger, garlic, herbs, and seasonings. The broth can be spiced up with crushed chilis or flavored with chicken or fish stock, and (sometimes) tomatoes. Light and refreshing, this Creole soup is traditionally served as a side to main meals, typically accompanied by steamed rice, beans, lentils, or fried fish. Rice and brèdes used to be a staple dish for many Creole families during financially challenging times.Expand

Chatini seychellois is a variety of Seychellois chutney that combines ginger, garlic, and chilis, which are all three essential staple ingredients of traditional Seychelles cuisine. The unique blend of these three ingredient - each with a distinctive flavor and fragrance - results in an authentic and quite piquant mixture that is typically used as a condiment or as a side dish. This spicy chutney is a typical accompaniment to a variety of fish and meat dishes.Expand

Boiled and mashed shark meat, lime juice, bilimbi fruit, and fried onions are combined with a variety of spices (including turmeric) to create a local delicacy known as chatini requin or satini rekin. The shark chutney is usually served cold, garnished with chives, and accompanied by shredded green papaya, rice, and lentils. It is typically used as a side to various dishes or even as a filling for samosas. Rather salty and with a typical fishy flavor, this Seychellois chutney can often be bought from Creole takeaways.Expand