Jollof Spaghetti

Jollof Spaghetti – Pasta In Tomato Sauce

Jollof Spaghetti is simply a Jollof rice inspired method of preparing Spaghetti. All other kinds of Pasta can be used to replicate this dish.

This Jollof Spaghetti recipe is very easy and definitely delicious. You can choose to do without the veggies and make it plain, I just prefer to make mine with veggies and proteins so it’s more satisfying. I already have some Jollof rice recipes, click on any link below to view the recipes if you’re interested.

Nigerian Party Jollof Rice

Coconut Jollof Rice

Oven Baked Jollof Rice

So, Jollof Spaghetti, let’s begin….

 

Ingredients:

1 pack of Spaghetti (500gms)

150gms Boneless Raw Chicken/Beef or Shrimps

2 Cups Chicken/Beef Stock

1/2 Cup Cooking Oil

3 Red Bell Peppers

1 Yellow and Green Bell Peppers (Tatashe)

2 Carrots Or 1 Cup Frozen (Optional)

1/2 Can Plum Tomatoes or 3 Medium Tomatoes

2 Scotch Bonnet (Atarodo)

1 Whole Medium Onion

1 Medium Onion Chopped

3 Stalks Green/Spring Onions

3 Cloves Garlic Minced

1/2 Teaspoon Minced Ginger

2 Bay Leaves

1/2 Teaspoon Curry Powder

1/2 Teaspoon Thyme

1/4 Teaspoon Black Pepper

2 Knorr Chicken Cubes or your preferred bouillon cube

Salt To Taste

Preparation:

If you’re using raw chicken or beef, chop into small chunks. Marinate the Chicken/Beef or Prawns with 1 Knorr Chicken cube, 1/2 teaspoon Garlic Powder, Salt. Leave to marinate for at least an hour.

Slice the yellow, green and red bell peppers, spring onions and carrots. Set aside.Jollof spaghetti
Get a saucepan, pour in water; enough quantity to cook the pasta, set on a hob on medium to high heat, when it comes to a rolling boil, add a dash of oil, add the pasta. Cook till tender…

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When it’s tender, transfer into a colander to strain, set aside…

Notice how the pasta isn’t clumpy or stuck together, the added oil helps keep the pasta from sticking together. Oil also prevents the pasta from foaming/boiling over while cooking.

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Blend the tomatoes, 2 red bell peppers, 1 onion and 2 scotch bonnet till smooth. Pour 1 cooking spoon into a saucepan, place on a hob on medium heat, when it’s hot, add 1/2 of the chopped onions, sauté till translucent, then add the blended pepper. Also add the curry powder, thyme, bay leaves, 2 Knorr chicken cubes and salt to taste. Fry till oil floats to the top.

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While that’s frying, get yourself a big frying pan or wok, place on a hob on medium heat, add 3 tablespoons oil. When it’s hot, add half of the chopped onions, sauté till translucent, then add the chopped garlic, sauté till fragrant…

Be careful when adding salt, remember you’ll be adding stock later and that would already contain salt.

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Add the marinated chicken/beef/shrimps, add the black pepper, fry till fully cooked…

Jollof Spaghetti
Add the chopped peppers, carrots, spring onions, sauté for 5-6 minute…

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Set aside…Jollof Spaghetti 8
Check on the pepper, when it’s done and oil floats to the top, add the chicken/ beef stock, if you haven’t got stock, just add water, cook for 2-3 minutes…Jollof Spaghetti 10
Now, add the cooked pasta, stir vigorously, you can use a kitchen tong for this. taste for salt/ seasoning, adjust if necessary. Then add the fried veggies and meat/chicken/shrimp, mix thoroughly….

I absent mindedly added my veggies before the pasta, but do try to add the pasta before the veggies, otherwise, the veggies will become a bit soggy if left to stew for too long.

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Leave to cook and combine for 2-3 minutes, do not cover, the liquid will dry up more and pasta will firm up as well…

Jollof Spaghetti

And it’s done…Jollof Spaghetti - Jollof PastaJollof spaghetti

 

And that’s it, my very easy and yummy Jollof Spaghetti recipe. Let’s know how you get on if/when you try this recipe out. Leave a comment below or give us a shout on Facebook or Instagram. Don’t forget to “Share” this recipe with friends and family as well. See you later!

14 thoughts on “Jollof Spaghetti – Pasta In Tomato Sauce

  1. This recipe right here – hmmmm. Loved the taste of the chicken as it melts in your mouth. Also the effect the peppers added to the dish – can’t explain it but simply wow. Thanks for sharing. Now on to the next experiment of another recipe.

  2. I have tried this recipe several times and each time it’s been a HIT.

    Absolutely delicious.

    Thanks sisijemimah. God bless you. Amen

    • Yay! Awesome feedback! Glad it worked out great for you and thanks for taking the time to leave a feedback.. Amen!!!

  3. Thanks very much Mrs Sisi Jemimah. ..

    I tried the Chinese sauce today with soy sauce, sesame oil, oyster sauce and it was perfect the green vegetables had a great taste…. I just want to say a big thank you for your assisting…..

  4. Hi Zee, the chicken was fried on low to medium heat, this gives it enough time to cook well both inside and outside. You probably cooked yours on high heat, hence the toughness. You’ll also need to use soft boneless chicken like the thigh or chicken breast. You can boil the chicken first if you prefer to though. I don’t boil first cos I like my chicken juices in one place, boiling takes a lot away from that. With soft chicken, it cooks evenly within 8-10 minutes. Hard chicken would be considerably longer.

  5. Hello there SiSi Jemimah, i noticed that you just fried the chicken from raw before adding with thevspaghetti later. When does the chicken have the time to cook as i’ve tried this method b4 and ended up with a tough chicken. Kindly explain how to prevent this. Many thanks!

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