Introduction

Breadfruit and fish is a traditional and deeply comforting dish from Seychelles, reflecting the islands’ close connection to the sea and their tropical environment. This simple yet satisfying meal combines freshly caught fish with breadfruit, a starchy tropical fruit that has long been a staple food across the Indian Ocean islands. Together, they create a nourishing dish that is filling, flavorful, and rooted in everyday Seychellois life.

In Seychelles, breadfruit and fish is often enjoyed as a home-cooked meal, especially in coastal communities where fishing is part of daily life. The dish is valued for its balance—light, flaky fish paired with soft, mildly sweet breadfruit—and for its ability to bring families together around the table.

What Makes Seychellois Breadfruit and Fish Special

What makes this dish special is its simplicity and freshness. The fish is usually caught locally and cooked gently to preserve its natural flavor. Breadfruit, when perfectly cooked, becomes soft and creamy, similar to potatoes but with a slightly sweet, nutty taste that complements seafood beautifully.

This dish also reflects Seychellois Creole cuisine, which emphasizes natural ingredients and subtle seasoning rather than heavy spices. The flavors are clean and comforting, allowing the freshness of the fish and the texture of the breadfruit to shine.

Ingredients Used in Breadfruit and Fish

Fish

Fresh white fish such as snapper, grouper, or parrotfish is commonly used.
Tip: Fresh fish should have clear eyes and firm flesh for best flavor.

Breadfruit

Ripe but firm breadfruit is ideal for cooking.
Tip: Breadfruit should feel heavy and have smooth, green skin without soft spots.

Aromatics

Onions, garlic, and sometimes ginger are used for gentle flavor.
Tip: Cook aromatics slowly to avoid overpowering the dish.

Coconut Milk (Optional)

Some variations include coconut milk for richness.
Tip: Use fresh coconut milk for a more authentic taste.

Seasoning

Salt, pepper, and fresh herbs such as thyme or curry leaves are commonly used.

How Breadfruit and Fish Is Prepared

Step 1: Prepare the Breadfruit

The breadfruit is peeled, cored, and cut into chunks. It is then boiled or steamed until tender but not mushy.

Step 2: Cook the Fish

The fish is cleaned and gently cooked, often simmered or lightly fried, with onions and garlic. Care is taken not to overcook it so the flesh remains tender.

Step 3: Combine the Dish

The cooked breadfruit is added to the fish, sometimes along with coconut milk, and allowed to simmer briefly so the flavors blend together.

Step 4: Season and Finish

Salt, pepper, and herbs are added to taste. The dish is served warm, often with a light broth or sauce.

What to Serve with Breadfruit and Fish

Breadfruit and fish is commonly enjoyed with:

• Fresh chili paste or chutney
• Lemon or lime wedges for brightness
• Simple salads or steamed vegetables
• A spoon of coconut-based sauce

These additions enhance the dish while keeping the focus on its natural flavors.

Tips for the Best Breadfruit and Fish

• Use the freshest fish available
• Do not overcook the breadfruit—it should be soft, not mushy
• Season lightly to preserve the natural taste
• Serve warm for the best texture and flavor

Breadfruit and fish is a true reflection of Seychellois island life—simple, nourishing, and deeply connected to nature. With its gentle flavors and comforting textures, it remains a beloved dish that captures the heart of Seychelles’ coastal cuisine.