Civet de chauve souris

One of the most unusual and unique Seychellois specialties, civet de chauve souris consists of curried fruit bat. This bat curry is usually prepared with chunks of skinned fruit bat that are marinated in vinegar and red wine, and then cooked with a variety of herbs and spices. Steamed rice or potatoes typically accompany the dish. Nowadays prized as a culinary delight, the fruit bat used to be a daily staple in the past. The dish is an acquired taste, and many people resist the temptation to try this delicacy due to the somewhat human-like appearance of the creature once it has been skinned. Bat curry is typically served in restaurants which offer authentic Creole dishes.