Kari Zourit

What we know so far

Kari zourit, octopus curry, is the dish most Seychellois would name first if asked for their national plate. Octopus (zourit in Creole) is boiled until tender, then simmered in coconut milk with turmeric, curry spices, garlic, ginger and cinnamon leaf, often with cubes of aubergine. It is eaten with rice, breadfruit and a chutney of green papaya or pumpkin. The recipe is said to come from Praslin, where octopus is speared on the reef at low tide.

The draft was written from 4 published sources and holds 14 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting