By Glynn Burridge
A thousand miles from anywhere, the Seychelles archipelago was born in the distant past in the turmoil of a massive geological upheaval. This scattering of islands was so remote that it was left untouched by mankind until relatively recently – left alone to develop into the unique microcosm it remains today. (more…)
Source: DOTW NEWS
The cuisine found in the Indian Ocean archipelago owes its heritage to an assortment of ethnicity, resulting in a grand symphony of flavours, tastes and textures, writes Glynn Burridge.
If, as is often argued, a nation’s gastronomy is its most influential ambassador, then nothing can do greater credit to the Seychellois Creole culture than its divine cuisine. Seychelles is all about diversity – harking back to a time in the mid-18th century when this archipelago of over 100 islands, still slumbering in its first innocence, was settled by an assortment of “fifteen whites, five Malabar Indians, seven Africans and a negress”. (more…)
