Coconut Is Everything in Seychelles’ Creole Cuisine | Eater

"When the open-air market on Mahé opens, chefs from hotels and restaurants swarm the fish bars to grab the catch of the day while herons hover and vendors call out in Seychellois Creole, French, and English. By mid-morning tourists and locals weave through a maze of stalls overflowing with colorful fruits, tropical spices, homemade crafts, and specialty items such as lasos piman, cured fish, cardamom, and cinnamon. Coconut dominates the scene in many forms—homemade oils, ready-to-drink husked coconuts, whole fruits for make-at-home milk and cream—and acts as a culinary and economic touchstone for the islands' Creole foodways." - Tyler Zielinski