Dish

Civet de chauve souris

Bat Stew

Civet de chauve souris is a unique and flavorful dish that is not for the faint of heart. The dish is made with bat meat, which is marinated in a mixture of vinegar and spices before being cooked. The vegetables used in the dish vary depending on the region, but typically include carrots, potatoes, onions, and tomatoes. The spices used in the dish include garlic, ginger, and thyme. The dish is typically served with rice or bread.

Oceanic cuisine› Micronesian cuisine› Palauan cuisine

Stew

Origins and history

Civet de chauve souris has been a staple dish in the Seychelles for centuries. It is believed to have originated with the Creole people, who have been living in the region for hundreds of years. The dish has evolved over time, with different regions adding their own unique twist to the recipe.

Dietary considerations

Gluten-free, dairy-free

Variations

Civet de chauve souris is typically made with bat meat, but can also be made with other meats, such as chicken or beef. Some variations include the addition of coconut milk or curry powder. Some regions also add chilies, for a spicy kick.

Presentation and garnishing

Civet de chauve souris is typically served in a large, communal dish. The dish is garnished with fresh herbs, such as parsley or cilantro, and served with rice or bread. The presentation is simple, but the flavors are complex and satisfying.

Tips & Tricks

To make the dish even more flavorful, marinate the meat in the vinegar and spices for at least 24 hours before cooking. This will help to tenderize the meat and infuse it with the flavors of the spices. Also, be sure to use fresh vegetables for the best flavor.