and the Moutya, a dance dating back to the days of slavery, when it was often used to express strong emotions and discontent. The music of Seychelles is diverse, a reflection of the fusion of cultures through its history. The folk music of the islands incorporates multiple influences in a syncretic fashion. It includes African rhythms, aesthetic and instrumentation, such as the zez and the bom (known in Brazil as berimbau); European contredanse, polka and mazurka; French folk and pop; sega from Mauritius and Réunion; taarab, soukous and other pan-African genres; and Polynesian, Indian and Arcadian music. Contombley is a popular form of percussion music, as is Moutya, a fusion of native folk rhythms with Kenyan benga. Kontredans, based on European contra dance, is also popular, especially in district and school competitions during the annual Festival Kreol (International Creole Festival). Moutya playing and dancing often occur at beach bazaars. Music is sung in the Seychellois Creole of the French language, and in French and English. In 2021, the Moutya, a slave trade-era dance, was added to the UNESCO Intangible Cultural Heritage List as a symbol of psychological comfort in its role of resistance against hardship, poverty, servitude and social injustice. Cuisine Staple foods of Sechelles include fish, seafood and shellfish dishes, often accompanied with rice. Fish dishes are cooked several ways, such as steamed, grilled, wrapped in banana leaves, baked, salted and smoked. Curry dishes with rice are also a significant part of the country's cuisine. Other staples include coconut, breadfruit, mangoes and kordonnyen fish. Dishes are often garnished with fresh flowers. Chicken dishes, such as chicken curry and coconut milk. Coconut curry Dal (lentils) Fish curry Saffron rice Fresh tropical fruits Ladob, eaten either as a savoury dish or as a dessert. The dessert version usually consists of ripe plantain and sweet potatoes (but may also include cassava, breadfruit or even corossol), boiled with coconut milk, sugar, nutmeg and vanilla in the form of a pod until the fruit is soft and the sauce is creamy. The savoury dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, cassava and breadfruit, but with salt used in place of sugar (and omitting vanilla). Shark chutney typically consists of boiled skinned shark, finely mashed and cooked with squeezed bilimbi juice and lime. It is mixed with onion and spices, with the onion fried and cooked