This dish reflects the everyday cooking of island households, where fresh fish from the sea is paired with vegetables grown close to home. Pumpkin adds natural sweetness and body to the dish, balancing the richness of the fish, while ginger and turmeric bring warmth and depth.
Simple, nourishing, and deeply rooted in place, Fried Bonito with Pumpkin captures the spirit of Seychelles Creole cooking, practical, generous, and designed for sharing.
About Bonito
Abundant in Seychelles, Bonito is a firm, flavorful fish belonging to the tuna family, closely related to species commonly used in American kitchens. In the United States, it may also be sold under names such as skipjack tuna, little tunny, or false albacore.
Along the Gulf Coast and in Louisiana, similar tuna species are well known and widely used, especially in grilling, frying, and Creole-style preparations. If bonito is unavailable, this recipe works equally well with skipjack tuna, yellowfin tuna, or even mackerel, making it easily adaptable to US markets.
Ingredients
- 2½ lb (1.2 kg) bonito (a tuna-family fish), cut into cubes
- 2½ lb (1.2 kg) pumpkin or butternut squash, peeled and cubed
- 1½ cups (200 g) chopped onion
- 1½ tablespoons crushed garlic
- 1½ tablespoons crushed fresh ginger
- 1½ tablespoons chopped fresh parsley
- 1½ tablespoons chopped fresh thyme
- 1½ tablespoons ground turmeric
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil, plus extra for frying
- Salt and freshly ground black pepper, to taste
Method
- Season the bonito cubes lightly with salt and black pepper. Heat oil in a deep pan and fry the fish until golden brown. Remove and set aside, keeping warm.
- In a separate saucepan, heat 3 tablespoons of vegetable oil. Add the onions, garlic, and ginger, and sauté for about 2 minutes until fragrant.
- Stir in the pumpkin, tomato paste, turmeric, parsley, and thyme. Mix well, then add 1 cup water (250 ml). Cover and simmer for about 2 minutes.
- Gently add the fried fish to the pan. Stir carefully, cover, and cook for a further 8–10 minutes, until the pumpkin is tender and the flavors have blended.
- Taste and adjust seasoning if needed. Serve hot with rice, chutney, and fresh chili if desired.