Four Seasons Resort Seychelles - Extreme Cuisine
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Four Seasons Resort Seychelles - Extreme Cuisine
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Category: Africa Indian Ocean - Seychelles - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-11-09
Like a Bat Outta Seychelles
Let's face it: We Omnivores eat some pretty weird stuff. From slimy snails to inky squid, there's not much the most adventurous humans won't sample in the name of conquering the culinary world.
But here at Four Seasons Resort Seychelles, we think we can one-up those epicurean explorers with our local specialty. Here's a hint: What's dark, airborne and tastes great in Creole-style curry? You're not going batty if you guessed the humble Fruit Bat!
In a country formed by 115 islands scattered across the Indian Ocean, bats are the only indigenous meat. And so, our flying neighbours have swooped their way into a local cuisine that's generally known for seafood like snapper, octopus and clams.
At Kannel, the Resort's stunning open-air restaurant, the bat meat is first marinated overnight in red wine, soy sauce, garlic, ginger and thyme. Next, it's sautéed with onions and curry leaves, and then simmered with potatoes in tomato and vegetable stock. Finally, Creole Chef Vernon Nagapin spoons this delicacy into a bowl and sends it out for your adventurous enjoyment.
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