East Africa · Breakfast
Pwason Sale Fri (Fried Salted Fish with Onion and Tomato Rougay)
Salted fish crisped in coconut oil and smothered in a rich, tangy Creole tomato, ginger, and garlic rougay sauce.
The story
Across the granitic islands of Mahé and Praslin, Pwason Sale Fri remains the quintessential Seychellois Sunday breakfast staple, traditionally eaten alongside steamed white rice or crusty baguette. Originating from preservation techniques introduced by early French settlers and enslaved Africans before refrigeration, salt curing concentrated the umami of pelagic fish like sailfish (bekine) or shark. Crucially, simmering the desalted fish briefly in water before frying expels excess moisture, ensuring the flesh crisps without blistering or turning tough in the hot oil.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Kari Koko Kourpa (Sea Snail Coconut Curry)
Tender reef snails simmered in fragrant coconut milk with freshly ground Seychellois masala, cinnamon leaf, and crushed green papaya.
Kari Sousout (Chayote Squash Curry)
Tender chayote squash braised in a mild, golden turmeric and coriander gravy with aromatics, fresh curry leaves, and creamy coconut milk.
Kari Zourit (Octopus Coconut Curry)
Tender octopus simmered in fragrant Creole spices, fresh coconut milk, and crushed papaya leaves for a luxurious island curry.
Maniok Bouyi (Boiled Cassava with Salt Fish)
Tender chunks of starchy cassava paired with flaky, savory salted fish simmered in fragrant Creole onion, garlic, and chili oil.