Editing Seychelles (section)

=== Cuisine ===
{{main|Cuisine of Seychelles}}
[[File:Cutting coconuts Seychelles.jpg|thumb|Cutting open young coconuts for drinking, Seychelles]]
Staple foods of Seychelles include fish, seafood and [[shellfish]] dishes, often accompanied with rice.<ref name="Lonely Planet">{{cite book|title=Lonely Planet Mauritius, Reunion & Seychelles|url=https://books.google.com/books?id=bKAH9zxBiA8C&pg=PA273|year=2010|publisher=Lonely Planet|isbn=978-1-74179-167-9|pages=273–274}}</ref><ref name="Evans" /> Fish dishes are cooked several ways, such as steamed, [[Grilling|grilled]], wrapped in [[banana leaves]], baked, salted and [[Smoking (cooking)|smoked]].<ref name="Lonely Planet" /> Curry dishes with rice are also a significant part of the country's cuisine.<ref name="Evans" /><ref name="PT">{{cite book|title=Practice Tests for IGCSE English as a Second Language Reading and Writing|url=https://books.google.com/books?id=NVT26ZRnGFQC&pg=PA50|publisher=Cambridge University Press|isbn=978-0-521-14059-1|page=50|date=4 February 2010}}</ref>

Other staples include coconut, [[breadfruit]], [[mango]]es and ''kordonnyen'' fish.<ref name="Tingay" /> Dishes are often garnished with fresh flowers.<ref name="Tingay">{{cite book|author=Paul Tingay|title=Seychelles|url=https://books.google.com/books?id=NoUynTBELeIC&pg=PA33|year=2006|publisher=New Holland Publishers|isbn=978-1-84537-439-6|pages=33–34}}</ref>

* Chicken dishes, such as chicken curry and [[coconut milk]].<ref name="Evans">{{cite book|author=Dyfed Lloyd Evans|title=The Recipes of Africa|url=https://books.google.com/books?id=FJxlWwrVcKcC&pg=PA235|publisher=Dyfed Lloyd Evans|pages=235–236}}</ref>
* Coconut curry<ref name="Evans" />
*[[Dal]] (lentils)<ref name="Tingay" />
* Fish curry<ref name="Evans" />
*[[Saffron rice]]<ref name="Tingay" />
* Fresh [[tropical fruit]]s<ref name="Lonely Planet" /><ref name="GOT">{{cite book|author1=Lloyd E. Hudman|author2=Richard H. Jackson|title=Geography of Travel and Tourism|url=https://books.google.com/books?id=MyGjpyNAur0C&pg=PA384|year=2003|publisher=Cengage Learning|isbn=978-0-7668-3256-5|page=384}}</ref>
*[[Ladob]], eaten either as a savoury dish or as a dessert. The dessert version usually consists of ripe [[Plantain (cooking)|plantain]] and [[sweet potatoes]] (but may also include [[cassava]], [[breadfruit]] or even [[Soursop|corossol]]), boiled with coconut milk, sugar, [[nutmeg]] and vanilla in the form of a pod until the fruit is soft and the sauce is creamy.<ref name="Carpin" /> The savoury dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, cassava and breadfruit, but with salt used in place of sugar (and omitting vanilla).
*[[Shark chutney]] typically consists of boiled skinned shark, finely mashed and cooked with squeezed [[bilimbi]] juice and [[Lime (fruit)|lime]]. It is mixed with onion and spices, with the onion fried and cooked in oil.<ref name="Carpin">Sarah Carpin (1998) ''Seychelles'', Odyssey Guides, The Guidebook Company Limited. p. 77</ref>
* Vegetables<ref name="Evans" /><ref name="GOT" />