Africa: Seychelles: Seychellios Lasos Kreol (Creole Sauce)

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



Place oil in a hot pan and sauté the garlic, and ginger. Stir for a minute or so.

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.

Author: orenalwpusr
sales rep in the S.E

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