Heat up vegetable oil in a skillet on medium heat.

Add finely diced onions and sauté for 30 seconds or until a little translucent.

Next, add finely minced garlic and sauté for a further 10 seconds or until fragrant.

Afterwards, add chopped scotch bonnet peppers, seasoning cube, curry powder, thyme, 1 table spoon suya spice and crushed chilli flakes. Stir to combine and leave to cook for 30 seconds. This will help release flavour into the oil.

Next add vegetable stock or pasta water, stir to combine and bring to a light simmer.

Add cooked spaghetti, toss to combine and ensure spaghetti is thoroughly coated with the sauce. Cover skillet with a lid and leave to cook for 2-3 minutes or until liquid is completely dried out.

Finish off the dish by add the remaining suya spice, red and green bell strips. Toss to ensure it is well combined. Leave to cook for another minute and take off heat afterwards.