Bonzour de whistlin jack here your top tour guide with de interestin facts on de seychelles. yestereday we took de trip to de island of La Digue.

36. de arrival point on de island is La Passe jetty. dis is de same spot where de first settlers arrived. dese people come from de island of Reunion.

37. next to de jetty you will see a cross placed on de rocks in de bay. dis was erected in 1931 by a swiss priest named georges Fuffeieux in de memory of all those who drowned while attemping to land on de island in de past.

38. de highest point on de island is 333m

39. de population is about 100 people

40. a small amout of de copra which is de dried coconut is produced here. de copra is dried in a Kalorifer. de coconut oil is also pressed here and is used to make de cookin oil soap and de suntan lotion

41. de beach at anse source d'argent is one of de most photographed beaches in de world. it has featured in many films and magazines. here is de picture of my sister. we had to clean up de photo for de nelsoc person. I will ask de photobytoni to put de origional on de coconauts webbie


dat is all de interestin facts for de moment. whistlin will be back later with more as dis is de thirsy work. i go get beer now

de team seychelles is de only team with de interestin facts you join us yes!

The SBC (Seychelles Broadcasting Corporation) has a news program every evening on it's television service. This is also streamed on the web. Normally it's a subsciption service but at the moment its free. You can watch the previous days program Here

When prompted for a user name and password enter free.

It's different!

COCONUT CHUTNEY

To serve with the Chicken Curry

Ingredients :
Fresh coconut flesh (from half a coconut) if fresh coconut is not available use dried grated coconut 125 grams.
1 tablespoon fresh tamarind paste.
Juice and skin from half a medium lemon.
1 tablespoon of vegetable oil.
Salt to taste.
3-5 small green chillies.
2 tablespoons of chopped mint leaves.
2 cloves of garlic.

Method :

Grate the white coconut flesh taking care not to include the brown outer skin.
Roast the grated coconut flesh in a heavy pan with the oil until lightly brown.
Blend the roast coconut with the remaining ingredients to a fine paste. You may have to add some water to obtain a smooth paste.
This will keep for a few days, covered in the fridge.
Serve with curry and rice.

CRYSTAL PRAWNS TOMORROW

photobytony,

I did copy that COCONUT CHUTNEY receipe! Many interesting posts here.

de photobytoni leave early today so i do de posting dis mornin.

happy birthday to de Robsab where ever you are. we hope de have de great day and be doing de moutia tonite

we stayed where we were with de team place yesterday

i go get beer now and make way for de mothers recipe. whistlin will be back later with de bumper lot of de interestin facts