Waiting for a cook

Lasos Kreol

Seychelles

What we know so far

Lasos kreol is the sauce that goes with grilled fish in every Seychellois home and beach restaurant: sliced tomato, onion and green pepper softened quickly in oil with garlic, ginger, thyme, a quatre-épices (allspice) leaf, chilli and a squeeze of lemon, cooked just long enough to lose their rawness but keep a little crunch. Some cooks stew it down soft; the older way, when tomatoes were dear, stretched it with a spoon of flour. It is the Seychelles cousin of the Mauritian and Réunion rougaille, plainer and greener, and it is spooned over pwason griye (grilled fish), fried fish or rice.

The draft was written from 3 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Lasos Kreol

Seychelles

What we know so far

The draft was written from 3 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting