Rinse everything, dice the carrots, slice the cabbage, pour out the sweet corn. Slice part of the fresh bonnet peppers. Set them aside
Slice the tomatoes and set aside.

Blend the crayfish with fresh peppers to a smooth paste.
Rinse your meat and boil until tender with slice onions, seasoning cubes, curry, thyme, salt. Sieve the stock from the meat when tender and set aside.

Place a clean pot on fire, add vegetable oil to fry the meat. When fried, set aside.

Add curry thyme, onions to the oil to heighten the flavour...
Add the tin tomatoes and stir
repeatedly to avoid burning. Add the sliced Tomatoes, peppers and meat stock. Add the blended crayfish.
Allow to boil for some minutes.
Add seasoning cubes, taste for salt.

Break the spaghetti into desired length, rinse and add it to the pepper base once it starts boiling..

Check and stir at interval to avoid burning. And add more water to soften if it's not soften.
Stir until the pepper base is fully absorbed into the spaghetti.
Add the fried chicken, sliced vegetables, sliced peppers. Stir to combine

Drop from heat......

Serve garnished with cucumber