In the Seychellois cuisine, the bouyonis more than just a clear broth . It is in fact close to a bouillabaisse, which is a sea-food stew originating from Marseille, France. It i… See more

The most common fish used in bouyon in Seychelles is the cordonnier–kordonnyen-or rabbit fish also known as stinging bream, black spinefoot or happy moments. Other fish, especi… See more

The second main ingredient in this bouyon is the luffa- pipangay. (luffa acutangula). The luffa is the fruit of an annual creeper and there exists two types in the Seychelles… See more

The name Pipangay (fr. pipangaille) originates from the Tamil word ‘peerkangai’ or ‘pirkangaille’ which is the name for the ridge gourd in Tamil Naidoo. See more

Another essential ingredient that is added to the bouyon is the bilimbi. It imparts a slight sour taste to the dish and pairs well with fish. The bilimbi fruit or tree cucumber, commonly f… See more