Ladob is eaten either as a savory dish or as a dessert. The dessert version usually consists of ripe plantain and sweet potatoes (but may also include cassava, breadfruit or even corosol) boiled with coconut milk, sugar, nutmeg and vanilla in the form of a pod until the fruit is soft and the sauce is creamy.[7] The savory 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 skinned shark, finely mashed, and cooked with squeezed bilenbi juice and lime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.[7]
Kat-kat banane[3]—green bananas and fish cooked in coconut milk
Salad palmis—palm heart salad, prepared with coconut palm[3]
Beverages
Coconut water and fresh juices are some of the beverages in Seychellois cuisine.[1] Alcoholic drinks include the palm winecalou (or kalou), bakkarum and beers produced in the country such as Seybrew and Eku.[1][2]Wine is obtainable at most Seychelles restaurants.[1]