Coconut is the key ingredient of Chagossian cuisine. Seraz is a rich coconut milk stew of octopus, fish, fowl, green sea turtle, lentils, vegetables, or fruit. Coconut milk is also used in coconut flatbread (roti dile koko). Grated coconut is used in coconut chutney (satini koko). Coconut milk is used in desserts such as coconut pudding (doulpiti), coconut banana cake (mouf), and coconut cake (matouftwa). Flaked coconut is used in coconut crunch (nouga koko).
Chagossian dishes that do not use coconut include fish soup (bouyon), sautéed fish (toufe pwason), sautéed greens (toufe bred), and a rich hot drink made of rice (rannmafann) which is commonly served with matouftwa or mouf.
KREOL
Koko, samem baz lakwizinn Sagos. Seraz, li enn lasos bien ris fer avek dile koko pou kwi ourit, pwason, poule, torti de mer ver, lanti, legim, ou-swa frui. Dile koko li osi servi pou fer roti – apel li roti dile koko. Koko rape servi pou fer satini koko. Deser osi prepare avek dile koko: ena doupiti (poudinn koko), mouf (gato koko-banann), matouftwa (enn gato koko spesial Sagos). Servi koko rape pou fer nouga koko.
Apart sa, ena osi bann lezot pla Sagosien san koko, par exanp: bouyon pwason, toufe pwason, toufe bred, rannmafann (enn bwason diri bien ris, bwar li so avek matouftwa oubien mouf).
