Ladob is eaten either as a savory dish or as a dessert. The dessert version usually consists of ripe
plantain and
sweet potatoes (but may also include
cassava,
breadfruit or even
corosol) boiled with coconut milk, sugar,
nutmeg and
vanilla in the form of a pod until the fruit is soft and the sauce is creamy.[7] The savory dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, kasava and breadfruit, but with salt used in place of sugar (and omitting vanilla).
Shark chutney typically consists of boiled skinned
shark, finely mashed, and cooked with squeezed
bilenbi juice and
lime. It is mixed with
onion and spices, and the onion is fried and it is cooked in oil.[7]
Kat-kat banane[3]—green bananas and fish cooked in coconut milk
Salad palmis—palm heart salad, prepared with
coconut palm[3]
Beverages
Coconut water and fresh
juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include the
palm winecalou (or kalou), bakkarum and beers produced in the country such as Seybrew and Eku.[1][2]Wine is obtainable at most Seychelles restaurants.[1]