This month, Eat the World is headed to Seychelles which is a set of islands east of Africa.
As a series of islands, Seychelles cuisine consists of a lot of seafood and tropical fruits that are not readily available in the US. Interestingly enough, the cuisine is also a combination of Asian, African, and European influences.
Ultimately, I found a rice recipe that I knew my family would enjoy. In fact, Dude was disappointed that I made a small batch of rice (“is that really all the rice you made, mom?”) Needless to say, this was a success!
Check out all the wonderful Seychelles dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
-The original recipe calls for curry leaves. Since bay leaves are an acceptable substitute that i had on hand, I used those instead
-The original recipe calls for more cloves and cinnamon (½-1 teaspoon).
Seychelles Creole Rice
Adapted from Indian Ocean Traveler’s Guide
2 tablespoons butter
½ red bell pepper, diced (about ⅓ cup)
½ onion, diced (about ⅓ cup)
2 cloves garlic, minced
½ teaspoon turmeric powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground ginger
1 bay leaf
Pinch of ground cinnamon
Pinch of ground cloves
½ cup basmati rice
1 cup water
Fresh parsley, to garnish
Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook for 5 minutes. Add the garlic, spices, and rice and cook for another minute. Stir in the water and bring to a low boil .
Cover, reduce heat to low and simmer for 15-20 minutes or until water is absorbed.
Fluff, garnish with parsley and serve.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso