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Class 4 from Meare Primary School Somerset, share Seychelles experience
Any chocolate about?
Off exploring
Clearing for Roseate Terns
Unusual visitor - red footed booby
Orange hermit
Whip Scorpion
Hard days work??
By the wind sailor
Sunset
A girls night out
Blue Pigeon
Banana Tree
Bwa-d-Roz
The garden
BBQ time
Okra
Hidden talents
Gardening
The banyan tree
Great fun
Western rocks
Barclays, Praslin
Sunrise
Aride from the western end
BBQ time
Beach morning glory
White tailed tropic birds
Palm
The local shop
Western rocks
Saying hello to the neighbours
Seychelles wolf snake
Wedgetailed shearwater
Moth
Seychelles warbler
Cute eh
Hawskbill turtle
Orange hermits
Western end - sea view
White tailed tropic birds
Looking across to Praslin
Giant millipede
Look what I've got for tea
Hawksbill turtle
Frigates
They breed 'em big 'ere
Fairy tern
Rough sea
After a tropical storm
Aride from the North
A job for a machete
The dynamic beach!
BBQ time
A quiet beer
Sunset
Cobwebs - reminded me of a frosty morning in Somerset
Sunset off Western Rocks
GUTSGONE in the SEYCHELLES
Food in the Seychelles
When we first heard we had the job here, we asked around all the people we knew, who’d worked in the Seychelles to get some idea of what to expect, conservation is a small world so it wasn’t that difficult, the one thing they all said, the food is bad. Well at first I suppose we would have agreed with them, the tinned rubbish from Asia, is just that, and there is some irony in the fact that at home, all the tinned Tuna comes from the Seychelles and is fantastic, here in the Seychelles it’s like dog food. The first week or so on the food front was not good, we were new, and had little or no help in sourcing descent local fodder.
We’ve now learnt to steer clear of the Asian stuff and red meat (you can’t tell by the look or taste which animal it comes from) and things that are poor imitations of western fare. We live with Seychellois rangers who cook every day and were more than willing to show me their techniques. The food could be said to be samey, but that’s only if you were being picky, or lazy, what would one of those celebrity chiefs you see on the tele give to have fish so fresh that its still moving when you get it to your kitchen. When food items are limited you have to be inventive, with the freshest of ingredients and a little effort we now eat extremely well. The tropical climate grows fruit and vege all year round, a lot we’ve never heard of, it’s picked in the morning and sold that same day, its delicious and couldn’t be better!
One things is for sure, when we handover to the new wardens in two years time, I won’t forget our first few weeks and so a big part of the handover will be about food.
We’ve now learnt to steer clear of the Asian stuff and red meat (you can’t tell by the look or taste which animal it comes from) and things that are poor imitations of western fare. We live with Seychellois rangers who cook every day and were more than willing to show me their techniques. The food could be said to be samey, but that’s only if you were being picky, or lazy, what would one of those celebrity chiefs you see on the tele give to have fish so fresh that its still moving when you get it to your kitchen. When food items are limited you have to be inventive, with the freshest of ingredients and a little effort we now eat extremely well. The tropical climate grows fruit and vege all year round, a lot we’ve never heard of, it’s picked in the morning and sold that same day, its delicious and couldn’t be better!
One things is for sure, when we handover to the new wardens in two years time, I won’t forget our first few weeks and so a big part of the handover will be about food.
Plenty for the BBQ & fish cakes too!!
Fish Cakes
We always seen to have fish left over from barbeques, so we freeze the surplus, this recipe is one of the best we’ve invented so far, to use it up.
Serves 2
1 tin red kidney beans+ equal amount of fish
3 slices of bread baked crisp in the sun or oven, or 1 large cooked spud mashed(we can’t get them)
1 egg
Ginger, garlic and chillies to suit your taste.
1tsp of dried herbs(we can only get thyme, but its good)
Juice of ½ lime and one bilimbi chopped finely, or just the juice of one lime.
S&P
Flour
Oil
Flake fish with your fingers to remove all bones.
Mash the beans with the fish, egg, juice, herds and S&P
Very lightly fry ginger, garlic and chillies in the smallest amount of oil and add to the mix.
With what ever method is available to you, turn the crispy bread into fine crumb.
Mix in enough of the crumb to make the mixture really thick, then put in the fridge to get cold (it’s easer to mould).
Lightly flour work surface, divide mixture into 4 and on the flour shape into cakes,
Fry in 1\2 inch of oil until golden brown.
Serve with a fiery hot fresh chilli sauce, the recipe for the sauce is too easy, make it up yourselves.
Serves 2
1 tin red kidney beans+ equal amount of fish
3 slices of bread baked crisp in the sun or oven, or 1 large cooked spud mashed(we can’t get them)
1 egg
Ginger, garlic and chillies to suit your taste.
1tsp of dried herbs(we can only get thyme, but its good)
Juice of ½ lime and one bilimbi chopped finely, or just the juice of one lime.
S&P
Flour
Oil
Flake fish with your fingers to remove all bones.
Mash the beans with the fish, egg, juice, herds and S&P
Very lightly fry ginger, garlic and chillies in the smallest amount of oil and add to the mix.
With what ever method is available to you, turn the crispy bread into fine crumb.
Mix in enough of the crumb to make the mixture really thick, then put in the fridge to get cold (it’s easer to mould).
Lightly flour work surface, divide mixture into 4 and on the flour shape into cakes,
Fry in 1\2 inch of oil until golden brown.
Serve with a fiery hot fresh chilli sauce, the recipe for the sauce is too easy, make it up yourselves.
Aloo Gobi with Coconut Dhal and Pumpkin Pudding
The gutsgone is going extremely well, if fact much better than expected, after 8 weeks I’ve knocked 10cm of its circumference which is great. So the fats now gone but the skin that was stretched around it hasn’t, my stomach looks like one of those wrinkly Chinese dogs. If anyone out there has had lypo suction, (I know a few who need it, you know who you are!) can you please tell me how long skin takes to shrink back to your body, as this has been an unexpected down side.
Home grown
Recipe of The Day
This is ones for vegetarians (sea’s to strong to go fishing)
Aloo Gobi with Coconut Dhal and Pumpkin Pudding
Ingredients for 2 people
Aloo Gobi
Potatoes, bread lamar, or spinage a good tbls of mixed spice, garlic and ginger, onions would be good, but none available in Seychelles, ½ cup fresh or tinned coconut milk, ½ cup veg oil, s&p.
Cut spuds into inchish cubes, boil until almost cooked, then bung the spinage on top and wilt, drain.
Heat oil and cook spices, garlic and ginger for a few mins, take off the heat, tip in the spuds and toss in the flavoured oil and leave for at least 1 hour. When ready to eat tip in coconut milk and put on a high heat and stir until all liquid has evaporated. Season with s&p.
Coconut Dhal
1 cup lentils, one pint coconut milk, 3 tbls veg oil, as many chillies as you can stomach, salt
Put lentils, milk and oil in a pan over low heat, cook and stir until creamy, when almost done add chillies and salt. (If you put the salt in first the lentils won’t cook)
Pumpkin Pudding
1 small pumpkin, 1 pint coconut milk, sugar, pinch of salt, tbls honey and a drop of vanilla essence or small amount of ginger.
Put all ingredients in a pan, cook until all liquid has evaporated and you are left with cooked pumpkin and coconut oil. Liquidise or if you’re stranded on an island like me, mash with a fork. This is fantastic chilled, or in an ideal world, with be hot with a dollop of vanilla ice cream.
These 3 recipes would stand any chief's critique, they’re bloody delicious.
This is ones for vegetarians (sea’s to strong to go fishing)
Aloo Gobi with Coconut Dhal and Pumpkin Pudding
Ingredients for 2 people
Aloo Gobi
Potatoes, bread lamar, or spinage a good tbls of mixed spice, garlic and ginger, onions would be good, but none available in Seychelles, ½ cup fresh or tinned coconut milk, ½ cup veg oil, s&p.
Cut spuds into inchish cubes, boil until almost cooked, then bung the spinage on top and wilt, drain.
Heat oil and cook spices, garlic and ginger for a few mins, take off the heat, tip in the spuds and toss in the flavoured oil and leave for at least 1 hour. When ready to eat tip in coconut milk and put on a high heat and stir until all liquid has evaporated. Season with s&p.
Coconut Dhal
1 cup lentils, one pint coconut milk, 3 tbls veg oil, as many chillies as you can stomach, salt
Put lentils, milk and oil in a pan over low heat, cook and stir until creamy, when almost done add chillies and salt. (If you put the salt in first the lentils won’t cook)
Pumpkin Pudding
1 small pumpkin, 1 pint coconut milk, sugar, pinch of salt, tbls honey and a drop of vanilla essence or small amount of ginger.
Put all ingredients in a pan, cook until all liquid has evaporated and you are left with cooked pumpkin and coconut oil. Liquidise or if you’re stranded on an island like me, mash with a fork. This is fantastic chilled, or in an ideal world, with be hot with a dollop of vanilla ice cream.
These 3 recipes would stand any chief's critique, they’re bloody delicious.
Guts with a coconut - official measurement = 89cm
GUTSGONE - ENTRY 2
GUTS BY A JOB FISH
I know that I normally talk about all things stomach, but I’d just briefly like to mention another part of our anatomy, feet. Bloody hell! is this place hard on feet, out of the allowed combined quota of 20 toes, a present, between us, we only have 4 fully functional. Coral is just evil on feet, either on the reef (which is fare enough because that’s where it should be) or the broken off bits that hide in the sand like little b-----d landmines. For running repairs, take a box of waterproof plasters and through them as far out to sea as you can, their bloody useless, a dab of cotton wool and insulation tape is tops, I tend to use green but that’s just for aesthetics, I’m sure black or even red would be fine.
I know that I normally talk about all things stomach, but I’d just briefly like to mention another part of our anatomy, feet. Bloody hell! is this place hard on feet, out of the allowed combined quota of 20 toes, a present, between us, we only have 4 fully functional. Coral is just evil on feet, either on the reef (which is fare enough because that’s where it should be) or the broken off bits that hide in the sand like little b-----d landmines. For running repairs, take a box of waterproof plasters and through them as far out to sea as you can, their bloody useless, a dab of cotton wool and insulation tape is tops, I tend to use green but that’s just for aesthetics, I’m sure black or even red would be fine.
Official measurement 96cm
CHRISTMAS LUNCH
Firstly, catch a 10lb Job Fish and bring back to shore. Clean the fish and wash in sea water, cut off the best bit for yourself (a nice thick stake from just in front of the dorsal fin is lovely) and give the rest away.
Catch of the Day
Pick all the fresh ingredients from garden
Local Tropical Produce
To make the sauce, squeeze all citrus fruit into a pan, slice Bilimbe (spelling?) which is kind of small sour thing that grows on a tree and add to pan, add a hand full of sugar and boil until saucy
Fry the fish stake in a little oil with salt and pepper and a handful of garlic, be careful not to over cook, remove fish from pan and keep warm. In the same pan with the fishy juice place slices of slightly under ripe Pineapple and fry until it’s just starting to caramelize around the edges.
To serve, arrange piping hot pineapple on the plate and plaice fish on top, pour on sauce, this is excellent with Bread Lamar, dhal and simple plain rice.
Fry the fish stake in a little oil with salt and pepper and a handful of garlic, be careful not to over cook, remove fish from pan and keep warm. In the same pan with the fishy juice place slices of slightly under ripe Pineapple and fry until it’s just starting to caramelize around the edges.
To serve, arrange piping hot pineapple on the plate and plaice fish on top, pour on sauce, this is excellent with Bread Lamar, dhal and simple plain rice.
Official measurement 97cm
GUTSGONE - ENTRY 1
ENTITLED GUTS BY A PALM TREE
It’s been two eventful weeks in Seychelles, delicious curries in Mahe, fantastic fish in Praslin, but then we got to Aride.
It’s absolutely undeniable that the island is paradise, the wildlife, the plants, the sea, the beach is all second to none, but no food! Before we got to the island we were told to buy supplies from Praslin, enough to last at least a week, which is great if you can find a shop that sells things other than rice. Our first week, it has to be said was poor on the food front.
When you’re hungry your mind starts to do strange things, e.g. one evening while on turtle patrol, I saw one come out the sea and make its way with purpose to the beach crest, with the turtle bag on my back, (which has everything turtley in it), I crept up behind her, and as trained, with counter in hand, waited for her to lay. While I was counting the eggs and please remember a Hawksbill can lay up to 200 eggs, so it takes some time, as I lay there clicking away my stomach exerted its powerful will, I can remember thinking, I wonder what they taste like, and would any one really miss a dozen, but the head soon overcame the stomach and I did my duty, she laid 185 eggs and all were safely covered with sand.
Recipe Of The Week
Coconut Dhal
First find a nice little Indian shop with a nice little Indian man and buy your lintels, soak in filtered water for 1 hour. While you’re waiting, go to the bottom of your garden and pick up a fallen coconut, remember to shake to see if there’s water inside. To open, strike the nut 4 times around its middle with a machete taking care not to remove your thumb. With a strange but effective metal spike remove the flesh and cover with boiling water and leave for 10 mins. Go to the other end of the garden and dig up garlic and ginger and pick one red chilli.
Boil lentils for about one week, when they are soft, pour off cooking water.
Put coconut mush in a clean, (I you have one), cloth and squeeze out the milk and add to lentils, chop ginger garlic and chilli and add to the pot.
Cook for a further 5-10 mins until creamy then add salt.
Serve with rice fresh fish and pumpkin chutney, yum.
It’s been two eventful weeks in Seychelles, delicious curries in Mahe, fantastic fish in Praslin, but then we got to Aride.
It’s absolutely undeniable that the island is paradise, the wildlife, the plants, the sea, the beach is all second to none, but no food! Before we got to the island we were told to buy supplies from Praslin, enough to last at least a week, which is great if you can find a shop that sells things other than rice. Our first week, it has to be said was poor on the food front.
When you’re hungry your mind starts to do strange things, e.g. one evening while on turtle patrol, I saw one come out the sea and make its way with purpose to the beach crest, with the turtle bag on my back, (which has everything turtley in it), I crept up behind her, and as trained, with counter in hand, waited for her to lay. While I was counting the eggs and please remember a Hawksbill can lay up to 200 eggs, so it takes some time, as I lay there clicking away my stomach exerted its powerful will, I can remember thinking, I wonder what they taste like, and would any one really miss a dozen, but the head soon overcame the stomach and I did my duty, she laid 185 eggs and all were safely covered with sand.
Recipe Of The Week
Coconut Dhal
First find a nice little Indian shop with a nice little Indian man and buy your lintels, soak in filtered water for 1 hour. While you’re waiting, go to the bottom of your garden and pick up a fallen coconut, remember to shake to see if there’s water inside. To open, strike the nut 4 times around its middle with a machete taking care not to remove your thumb. With a strange but effective metal spike remove the flesh and cover with boiling water and leave for 10 mins. Go to the other end of the garden and dig up garlic and ginger and pick one red chilli.
Boil lentils for about one week, when they are soft, pour off cooking water.
Put coconut mush in a clean, (I you have one), cloth and squeeze out the milk and add to lentils, chop ginger garlic and chilli and add to the pot.
Cook for a further 5-10 mins until creamy then add salt.
Serve with rice fresh fish and pumpkin chutney, yum.
Weight Watchers or Seychelles Slimmers
Seems a little extreme to move all the way to the Seychelles just to loose weight...until you realise the full extent of the problem. After 20 years of curry and Guinness abuse my six pack has turned into a sickpack. You know you're in trouble when you hit a bump in the road in the car and it takes 5 mins for your guts to stop wobbling. Drastic measures needed. We primarily chose the Seychelles because of its lack of food, when I say lack of food, I don't mean they are starving, because they're not, I mean the lack of guts increasing food like curry, chips, chocolate, potatoes, bread, meat, sugar, crisps, milk, butter and of course Guinness. There's no processed food in the Seychelles, a take away is what you can take away from a tree or bush, and fast food is something you can't catch. The staples are rice, pulses and lots of beans, all very gassey, in fact the Seychellois are in the Guinness Book of Records as being the most flatulant nation in the world; Mademoiselle Marie-Jacquline Smith of Mahe is the current holder of the worlds loudest fart, 93 decabells, what a girl!
The gutsgone project entails starving for a month and a measuring of the guts with a tape measure, hopefully with ever decreasing numbers. Melv
The gutsgone project entails starving for a month and a measuring of the guts with a tape measure, hopefully with ever decreasing numbers. Melv
Preparing for Life on Aride
About Us
- Godney Aquaponics
- Melv and Sal have started their next adventure. This time they look to follow their passion for local produce. They are setting up Godney Aquaponics to provide fresh vegetables and salad crops for the village of Godney. And with a little help form their Lohman chickens they will provide a supply of free range eggs too.
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