Jollof Spaghetti
Spaghetti cooked in a pepper-tomato stew until it drinks the sauce — the pasta most Nigerian households actually make, from campus kettles to Sunday pots. Coconut spaghetti jollof is already in the catalogue; this is the classic red one.
- 35 mintotal time
- 4serves
- Easydifficulty
Ingredients
- 500 g of spaghetti
- Blended tomato, tatashe and Atarodo
- 1 onion, sliced
- 2 cooking spoons of vegetable oil
- Curry, thyme, seasoning cubes and salt
- Water or stock, about 3 cups
Method
- 01
Fry onion in oil, add the blended pepper and cook until thick and the raw taste is gone. Season with curry, thyme, cubes and salt.
- 02
Add water or stock and bring to a boil. Add the spaghetti (broken in half if you like) and cook, stirring, until the liquid is absorbed and the pasta is soft. If it dries before it is done, add a splash of hot water. Serve with dodo, fried egg or chicken.
Jollof Rice
Fried Rice
Coconut Rice
Ofada Rice with Ayamase Sauce
Concoction Rice
Rice and Beans