Search Results for: Fresh dates
with coconut cream; chinese stir-fries and grilled or steamed fish; and aromatic blends of garlic, ginger and herbs from la belle france. added to the abundant seafood of the indian ocean, and a cornucopia of tropical fruits and vegetables, creole cuisine is fusion without the fuss - simply gorgeous fresh
april and may. bigerades, which are rather like kumquats, are too sour to eat raw so are juiced or turned into marmalade. last, but by no means least of the islands' produce, is the coconut, which may be eaten raw, thinly sliced and toasted, grated or as a very sticky nougat. lopping the top off a fresh...
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