Jollof spaghetti

Name: Jollof spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Nigeria
Ingredients: 400 g Spaghetti; 2 Red peppers; 1 Scotch bonnet chilli; 1 can plum tomatoes (400 g); 2 tbsp Tomato paste; 2 Onions; 600 ml Chicken stock; 1 tsp Curry powder; 1 tsp Dried thyme; 2 Bay leaves; 4 tbsp Vegetable oil; Salt (to taste)

A Nigerian home favourite: spaghetti cooked right in a spicy pepper and tomato sauce until it soaks up every drop.

50 min15 prep · 35 cook
EasyDifficulty
560 kcalper serving

Ingredients

4 servings

Spaghetti400 g
Red peppers2
Scotch bonnet chilli1
plum tomatoes (400 g)1 can
Tomato paste2 tbsp
Onions2
Chicken stock600 ml
Curry powder1 tsp
Dried thyme1 tsp
Bay leaves2
Vegetable oil4 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Blend the peppers, scotch bonnet, tomatoes and one onion until smooth.
2
Fry the other onion, sliced, in the oil, then add the tomato paste and fry for 2 minutes.
3
Pour in the blended sauce with the curry, thyme and bay and cook until thick and the oil rises.
4
Add the stock, season with salt and bring to the boil. Break in the spaghetti.
5
Cover and cook on low, stirring now and then, until the pasta is tender and the sauce absorbed.

Tips and questions

How do I stop it sticking to the pot?: Keep the heat low, stir every few minutes and add a splash of water if it dries before the pasta is done.
What do you serve it with?: Fried plantain, fried chicken or a boiled egg are the usual partners.

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Jollof spaghetti

Ingredients

Steps

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