Breadfruit

Consider breadfruit as a giant, more versatile potato—it can be boiled, baked, mashed, or fried. Breadfruit is an essential part of the Seychelles diet and is utilized in numerous dishes. One traditional Seychelles dessert is Breadfruit ladob, same as banana ladob, where breadfruit is cooked with coconut milk and sugar.  

Another delightful way it is used is in the form of breadfruit chips. These are slices of breadfruit fried until they become crispy, much like traditional potato chips. They are often seasoned with salt and can be enjoyed as a snack on the beach or as a side dish to your meal. 

However, for many, the best way to enjoy breadfruit is to roast it whole on an open fire, crack open its charred skin to reveal the steaming creamy white flesh, and slather it with butter. 

Boasting a starchy texture and a fragrance similar to fresh baked bread, breadfruit is an iconic member of the culinary culture here in Seychelles. Found in a great variety of forms, with the fruit often baked, boiled, fried, steamed, microwaved, grilled or barbecued and most commonly eaten as chips, mash or cooked in coconut milk to make Ladob. In keeping with island living, breadfruit can also be roasted on an open fire until the outside is charred black and then opened into two halves and eaten with a spoon.