How to make Jollof Spaghetti

Jollof Spaghetti

I am bringing an interesting twist to your regular Jollof Spaghetti . When I tasted the end product, I felt  Jollof Spaghetti  was missing something. It had the normal nice jollof taste, , the sweet tomato taste. Looks like some ‘kick’ was needed, but not spicy a bit tangy.Some lemon juice and the rind and the taste and aroma of this basic dish immediately came to live. It was magical if I can say so. But again if you want to stay with the nice jollof taste and flavor no ‘wahala’

I want to believe that Jollof Spaghetti was born out of need to use left over stew to eat your spaghetti on a Friday evening. But what ever it is this dish has come to stay, tomato or no tomato. My fellow Nigerians will understand this. For today’s recipe its not just about stirring the pasta in the sauce it is about allowing the sauce to permeate the pasta well.  I find this dish quite easy for dinner. And indeed you can prepare the sauce a bit ahead and finish off with the spaghetti.

I used meat balls for this recipe but you can use some other meats of choice. Come with me as I take you through the steps for making Jollof Spaghetti

Recipe for making Jollof Spaghetti

1/2 packet Spaghetti

2 tablespoons Tomato Puree

2 cooking spoons Tomato/Pepper/Onion blend(previously boiled dry)

1/2 medium size Onion (chopped)

Meat of choice

1 -2 cooking spoons Vegetable oil

Pinch Thyme

1 teaspoon Curry powder

1/4 cup Green peas

Seasoning cube to taste

Salt to taste

 

Method for making Jollof Spaghetti

1. Season and and cook your meat. If you are using minced meat balls then prepare this ahead, fry and keep. To make minced meat balls please search previous recipes on the site

2. Place pot on the fire, allow to heat up. Add the oil and fry the chopped onion till translucent.

3. Add the tomato paste and fry for about 5 minutes or  till the red color is extracted. Keep stirring to prevent burning.

4. Whilst steps 2&3 are happening, start to boil your spaghetti and make it just cooked but not soft

5. Add  tomato/pepper/onion blend, meat balls, thyme ,curry, seasoning cubes to the tomato paste. Stir and continue frying till the sauce is dry and oil starts to separate from the tomato.

6. Taste sauce to correct seasoning. Add the cooked spaghetti, stir well to coat with sauce ,lower heat and cook. You may have to add 1 or 2 table spoons water to cook. You should use meat stock or the water drain from cooking the pasta. Allow the Jollof Spaghetti to simmer for about 5 minutes.

7. Serve hot with some green peas. If you are like me who has found a zingy flavour to this, then grate on some lemon rind and squeeze on some lemon juice. Enjoy.