Bouyon Blan

The closest thing that Seychelles might have to a national dish, Bouyon Blan is a thick soup made with whitefish, loffa (ridge gourd), and bilenbi, a cucumber-like fruit that is commonly grown across the islands. Bouyon Blan is one of many kinds of Bouyons eaten in Seychelles, and it is this style of soup that is eaten nearly every day by the Seychellois. 

Bouyon dishes come from the French influence on Seychelles cuisine. While this dishes name “Bouyon” refers to a clear broth, the actual Bouyon Blan is more similar to the bouillabaisse, a seafood stew originating in Marsailles, France.