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.
So, Jollof Spaghetti, let’s begin….
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
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.
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…
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.
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.
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.
Add the marinated chicken/beef/shrimps, add the black pepper, fry till fully cooked…
Add the chopped peppers, carrots, spring onions, sauté for 5-6 minute…
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…
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.
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…
And it’s done…