Local Drinks You Must Try in Seychelles

When in Seychelles, it’s not just the beaches, dancing Sega rhythms, and Creole curries that will steal your heart – the island drinks will too! Seychellois culture has two iconic, traditional brews that locals have been sipping for centuries… Baka (fermented cane juice) and Kalou (toddy tapped from coconut palms).

These aren’t just drinks – they’re little stories in a glass, each carrying tales of island life, history, and a dash of mischievous fun. Ready to raise a glass the Creole way? Let’s dive in.

Baka – Fermented Cane Juice

En ver baka (a glass of baka) is as Seychellois as it gets. Made from freshly crushed sugarcane juice left to ferment naturally, this island tipple packs a sweet, slightly punchy kick (around 8–9% alcohol).

The Traditional Way

In the old days, sugarcane was crushed using a heavy wooden roller called a moulin kann, then the juice was strained into big glass containers wrapped in wicker called danmzann. Left in a warm spot, the magic of natural yeast did the rest – no fancy additives needed.

Baka isn’t just a drink – it’s a symbol of resilience and island ingenuity…

Kalou – Tapping Toddy from the Coconut

If baka is the fiery soul of Seychelles, kalou (palm wine) is the smooth, flowery heart. Made from the fresh sap of the coconut palm, kalou starts sweet and refreshing but quickly ferments into something… let’s just say, strong enough to make you dance sega barefoot on the beach!

How It’s Made

A skilled tirer kalou (toddy tapper) climbs a coconut palm, shaves the young flower spadix (called baba koko), and ties it tightly with fibres to keep it closed. Twice a day, the tapper shaves a little more, coaxing the sap to drip into a banbou kalou (bamboo container). Freshly collected, it’s called kalou dou (sweet toddy) – light, milky, and nutritious. Leave it for a day, and it becomes kalou for (strong toddy)… the kind you should sip slowly!

A Cultural Staple

For generations, kalou was part of everyday Seychellois life – Shared at weddings, wakes, and fishing trips. Sold in lakanbiz, often in a kafoul (a coconut husk cup).

Fun Fact

Fresh kalou is full of vitamins, minerals, and antioxidants. But as soon as it ferments, nutrition goes down while alcohol goes up. Islanders like to say, “Drink it fresh, or dance with the consequences!”

Where to Try Them Today

While toddy tapping and traditional baka brewing are less common now, both drinks are still part of Seychellois identity. You’ll find them at local festivals, and in stories told over Creole meals. If you’re lucky enough to meet a local who still makes them, don’t say no to a sip – you’ll be tasting centuries of island culture in your glass.

So, which one will you try first – the fiery baka or the smooth kalou? Either way, you’re not just drinking – you’re stepping into a timeless Seychellois tradition. Santé! Or as we say in Creole, “Bwar pour kontan!” (Drink for joy!)

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