Literally, with Cassava roots. Lunch was a very traditional affair and there's nothing the boys love better. Cassava (Mayok), grown in the garden next door, cooked in fresh coconut milk, to make Ladob Mayok, served with fried Trevally (Karang / "Carangue") and a little chutney - satini - of green (unripe) Golden Apple (frisiter / fruit de cythere) on a bed of steamed rice.
A little on the heavy side, but very old Seychelles and perfect for the siesta that follows.
A little on the heavy side, but very old Seychelles and perfect for the siesta that follows.
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