Summary

Ingredients

• 250 g spahetti
• 4 tomatoes
• 2 onion (s), red (zonnyon)
• 2 cloves garlic (lay)
• 1 piece (s) ginger (zenzanm)
• 2 cinnamon leaves (cannel pile)
• 1 teaspoon thyme
• 50 g tomato paste
• chilli pepper (s), fresh (pti piman)
• Salt and pepper (dipwav)
• vegetable oil
• 200 ml water

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Instructions

1. Mash the garlic cloves and ginger with a little salt in a mortar. Dice the onions and tomatoes. Remove the seeds from the chilli and chop finely.
2. Heat the oil in the pan and fry the onions, tomatoes, garlic, ginger and the cinnamon leaves a little. Dissolve the tomato paste in the water and add. Season with thyme, salt and pepper. Add chilli as needed. Bring to the boil and then let it boil down a little.
3. Cook the spaghetti according to the instructions. Serve hot.
4. Spaghetti Creole isn`t exactly a set dish in the Seychelles. But it seems to be eaten with pleasure, perhaps it is an invention of the tourists who simply enjoy the famous Creole tomato sauce (lasos kreol), which is served with fish, with pasta. You then have a nice, exotic variant of spaghetti.
5. Fried prawns (krevet) also go well with spaghetti creole.
6. Cinnamon leaves are available online. They are reminiscent of bay leaves, are only larger, and are also used in exactly the same way. It`s worth buying because you can also make an aromatic tea from them.
7. Many thanks to Meerzeitreisen for researching the Creole chefs in the Seychelles!