BY ANGY LEISS

Growing up surrounded by the tastes and flavours of her Creole heritage Angy Leiss understands how important food is to Seychellois.
"I grew up in the Seychelles in the late 70's and 80's. Our staple diet was fish and rice with salad, chutney or lentils on the side. Meat was a Sunday affair.
Growing up without electricity, meant fresh fish was bought every other day. The locals would salt some to preserve for later use. A lot of fruits, vegetables and "Gro manze" were planted at home. Moringa trees grew wildly!
I was introduced to chilli at the tender age of three. My mum would have her lunch and I would beg to have some of what she was eating. She often warned me that it was very spicy.

Eventually she gave me her plate expecting me to cry with a burning mouth. To her astonishment, I finished her plate without blinking an eye! Since then, I've been eating those red, hot chillies with almost every meal!
As well as adding taste to the dishes, I really believe chillies help to give you an amazing appetite.

The fact that I am the eldest and the only girl in my family, my mum made it her duty to teach me the basics of cooking very young. By age 12, I could rustle up a complete meal for the family dinner! Our family's love for food and experiencing with different flavours, also guaranteed that my younger brothers turned out to be brilliant in the kitchen.

To this day, my favourite place in the house is the kitchen. I simply love cooking and entertaining guests at home. When I go out for a meal, if I really appreciate a dish, I try to recreate it, in my own way, in my own home!"
Angy Leiss