Pickling + Fermentation

The flavors of Seychelles are a sensorial symphony: vanilla, nutmeg, cinnamon, pepper, pineapple, coconut, soursop, jackfruit, bilimbi (a miniature sour cucumber), abundant fresh greens, eggplant, yams, taro, cassava, fish, clams, mackerel, and shark. Salty, sweet, bitter, sour, and often quite spicy, the cuisine bears the marks of settlers, the enslaved, and migrants alike—including French, British, Spanish, African, Chinese, and Indian. Curry is abundant, as are chutneys, pickles, and peppery sauces. Lasos piman, known simply as “chili” to locals, is fiery and tangy: a blend of onions, tomatoes, lemon juice, bilimbi, and a ton of red-hot chiles.