Spaghetti Creole

Ingredients for 2 servings:

• 250g spaghetti
• 4 tomatoes
• 2 onions, red (zonnyon)
• 2 cloves garlic
• 1 piece(s) ginger (zenzanm)
• 2 cinnamon leaves (kannel pile)
• 1 tsp thyme
• 50 g tomato paste
• e.g. chili pepper(s), fresh (pti piman)
• e.g. salt and pepper (dipwav)
• n. B. vegetable oil
• 200 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Italian spaghetti meets Lasos Creole (Seychellois)

Crush the garlic cloves and ginger with a little salt in a mortar. Dice the onions and tomatoes. Deseed and finely chop the chili. Heat the oil in a pan and fry the onions, tomatoes, garlic, ginger, and cinnamon leaves for a while. Dissolve the tomato paste in the water and add it. Season with thyme, salt, and pepper. Add chili if desired. Bring to a boil and then reduce slightly. Cook the spaghetti according to the instructions. Serve hot. Note: Spaghetti Creole is not really a Seychelles staple. However, it seems to be quite popular. Perhaps it was invented by tourists who enjoy the famous Creole tomato sauce (lasos kreol), which is served with fish or simply with pasta. The result is a lovely, exotic version of spaghetti. Tips: Fried shrimp (krevet) also go well with spaghetti Creole. Cinnamon leaves can be purchased online. They resemble bay leaves, only larger, and are used in the same way. It is worth buying them because you can also make an aromatic tea from them.