Ladob is eaten either as a savoury dish or as a dessert. The dessert version usually consists of ripeplantain andsweet potatoes (but may also includecassava,breadfruit or evencorosol) boiled with coconut milk, sugar,nutmeg andvanilla in the form of a pod until the fruit is soft and the sauce is creamy.[7] The savoury dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, kasava and breadfruit, but with salt used in place of sugar (and omitting vanilla).
Shark chutney typically consists of boiled skinnedshark, finely mashed, and cooked with squeezedbilenbi juice andlime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.[7]
Coconut water and fresh juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include thepalm winecalou (orkalou),bakkarum and beers produced in the country such as Seybrew and Eku.[1][2] Wine is obtainable at most Seychelles restaurants.[1]
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