Seychelles (Africa) 28 July 2023

Seychelles is located in the continent of Africa. It comprises about 115 islands, has the Arabian Sea to the north, Singapore to the far east, Madagascar to the south, and Africa to the west.

 The capital is Victoria.

There are no official languages.

The climate is tropical oceanic with daily temperatures between low 70’s to the mid 80’s.

The staple foods are seafood, rice, breadfruit, mangoes, curry, coconut milk, sweet potatoes, cassava, and so much more (https://en.wikipedia.org/wiki/Seychellois_cuisine).

https://www.britannica.com/place/Seychelles

CREOLE ‘GRILLED’ FISH (https://www.chlo-eat.com/home/grilled-fish):  

            – 2 Sea Bass Filets

            – 2 TBSP fresh parsley

            – 1 tsp fresh thyme leaves

            – 2 tsp tomato paste

            – 2 cloves of garlic, roughly chopped

            – 3 cm nub of ginger, roughly chopped

            – 1 (4g) vegetable bouillon cube

            – ¼ tsp sugar

            – 1 small shallot, roughly chopped

            – ¼ tsp dark soy

            – 1 TBSP neutral oil

            – ¼ C water

            – ½ tsp lime juice

            – salt, oil

1. Rinse and pat dry the fish filets, season with salt, set aside.
2. In a blender or food processor add all marinade ingredients, parsley, thyme, tomato paste, garlic, ginger, vegetable bouillon, sugar, shallot, dark soy, and oil. Blend until most ingredients break down into a mince, you don’t want a smooth paste.
3. Add the fish and marinade into a bowl, making sure the fish is submerged into the marinade. Let sit for 15 minutes.
4. In a pan on high heat, add 2-3 TBSP of oil and let it come to temperature.
5. Remove the fish from the marinade, letting most of the marinade drip off the fish.
6. Lay it skin side down into the hot oil and let it fry 2-3 minutes or until the skin crisps up a little – the oil may splatter and pop a little, be careful.
7. Reduce the heat to medium and let it cook for 5-7 minutes or until the flesh starts to turn opaque.
8. Add the marinade into the pan along with the water, cover with a lid and turn the heat to high until the sauce thickens to your desired consistency.
9. Remove from the heat and add the lime juice.
10. Serve hot. 

I ended up grilling it on my George Forman. Flavors were amazing!!!

CAJUN COUSCOUS SALAD (https://www.mccormick.com/recipes/salads-sides/cajun-couscous-salad):  

            – 1-1/4 C water

            – 2-1/2 tsp McCormick Perfect Pinch Cajun Seasoning, divided

            – 1 C couscous

            – 1 C celery, chopped

            – 1 C red bell pepper, diced

            – 1/ C red onion, chopped

            – 3 TBSP lemon juice

            – 2 TBSP olive oil

            – 1 TBSP honey

1. Bring water and ½ tsp of the Seasoning to boil in medium saucepan on high heat.
2. Stir in couscous. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
3. Spoon in couscous into a large bowl.
4. Cool for about 10 minutes, tossing occasionally with a fork.
5. Add celery, bell pepper and onion; toss to mix well.
6. Mix lemon juice, oil, honey and remaining 2 tsp Seasoning in small bowl with a wire whisk until well blended.
7. Add to couscous mixture; toss to coat well.
8. Serve at room temperature or refrigerate until ready to serve.

I substituted cucumbers for the bell peppers since I am allergic to them. Still the flavors were fantastic and really complimented the fish!

BREADFRUIT CHIPS (purchased from Amazon)  

I could not find any breadfruit here, so I ordered the chips from Amazon. Still a good dessert!!