Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
The use of spices such as ginger, lemongrass, coriander and tamarind are a significant component of Seychellois cuisine. Fresh fish and fruits are sold by street vendors in various places.
Staple foods include fish, seafood and shellfish dishes, often accompanied with rice. Fish dishes are cooked in several ways, such as steamed, grilled, wrapped in banana leaves, baked, salted and smoked. Curry dishes with rice are also a significant aspect of the country's cuisine.
Additional food staples include shark, breadfruit, mangoes and fish.
Coconut water and fresh juices are some of the beverages in Seychellois cuisine. Alcoholic drinks include the palm wine calou (or kalou), bakka rum and beers produced in the country such as Seybrew and Eku. Wine is obtainable at most Seychelles restaurants.
There are a multitude of restaurants in the Seychelles with a diverse variety of styles, from casual to fine dining.
The Indian Ocean Tuna company's processing plant is one of the largest tuna canneries in the world. It is located in Victoria, Seychelles.