Local cuisine and sustainable tourism
CULTURAL HERITAGE
The local cuisine forms a vital part of our ‘cultural heritage’. Food can be seen as an exploration of culture through nutrition. What we consume, how we acquire it, who prepares it and how it is prepared is a form of communication that holds a rich cultural base. The Creole cuisine of the Seychelles was born from the fusion of four major contributions; the French, Indian, Malagasy and Chinese, each of which has brought their own little culinary secrets and handed down to generations to help sh make up the islands’ gastronomy
BENEFITS OF BUYING LOCALLY
Local cuisine normally hints towards buying local ingredients. Growing and buying locally brings a number of benefits; it supports the local economy, reduces “food miles”, is more likely to be more “preservative free” and gives backpride to the local agricultural sector.
Objectives of ‘Kiltir Dan Marmit’ Cooking Show
1. Pay hommage to Seychelles traditional local dishes through innovation and creativity
2. Promote and reward local culinary talent
3. Promote the environmental and health benefits of buying locally sourced ingredients
4. Encourage winners of the competition to become Sustainable Creole Food ambassadors
1st Prize
- SCR10,000 cash prize
- A 2-night stay at Les Lauriers on Praslin
- “Fish and Seafood Recipes of the Seychelles Islands” book
- “Refugee, A Seychellois boy’s story” book
- Cultural books & free museum entry
2nd Prize
- SCR8,000 cash prize
- Dinner for 2 at Constance Lemuria Seychelles
- “Fish and Seafood Recipes of the Seychelles Islands” book
- “Refugee, A Seychellois boy’s story” book
- Cultural books & free museum entry
3rd Prize
- SCR4,000 cash prize
- “Fish and Seafood Recipes of the Seychelles Islands” book
- “Refugee, A Seychellois boy’s story” book
- Cultural books & free museum entry
