Africa: Seychelles: Seychellois Lasos Kreol (Creole Sauce)
This Seychellois Creole Sauce is a flavoursome sauce made with tomatoes, capsicum, onions, and garlic, along with herbs and chilli. A perfect accompaniment for grilled or pan-fried fish.
4 medium size ripe tomatoes, thinly sliced
1 onion, sliced
2 tbsp vegetable oil
1 green pepper, sliced
2 cloves of garlic, crushed
1 tbsp crushed ginger
1 quatre-epices leaf (or bay leaf)
1 chilli, chopped or crushed (optional)
½ tsp sugar (optional)
3 twigs thyme (about 1 tsp dried thyme)
3 sprigs parsley- chopped
¼ lemon- juiced
Salt and cracked pepper
Stir in all the other ingredients
Reduce heat and simmer for about 5 minutes. You do not want the sauce to reduce too fast. You will end up with a creole sauce with a little bit of crunch.
Season to taste
Remove from heat, and keep.
This is an ideal sauce for grilled, baked or pan-fried fish.
Should you wish, you can also serve it with plain boiled rice as a vegetarian dish, although this is not the traditional way of consuming the sauce.
You can certainly make your creole sauce in advance and keep it in a sealed container in the fridge for a few days. All you need to do is to heat and serve when you’re ready to add a classic creole flavor to your grilled fish.
Read the blog attached to this recipe to learn more about the different variations to the sauce.