Serving Suggestion
Jollof spaghetti is one easy meal to make. I love it to bits and it always pops into my head whenever I don’t want to spend long hours in the kitchen.
Now you can learn how to make the perfect Jollof spaghetti.
INGREDIENTS
Spaghetti
Tomatoes
Ata Rodo
Green chill
Green Pepper
Onions
Tatashe
Boulion cubes
Chicken stock
Salt
Curry
Thyme
Mixed Vegetables
PREPARATION
- In a pot of boiling water, place your spaghetti, add some salt and a tablespoon of vegetable oil. I usually don’t like to break my spaghetti. Boil for 5 minutes, pour in a sieve and drain then set aside.
- Blend your tomato, ata rodo, green chilli (this green chilli gives a very unique taste) tatashe and 1 bulb of onion. Blend smooth.
- Heat up your pan (I like to use a big wok instead), add a bit of vegetable oil, allow that to heat up.
- Add sliced onions to the oil, add some curry, when the onion is a bit soft, add the sliced green pepper. Let it fry for about a minute. Every where should be tasonsoning by now (nice aroma)
- Add your blended tomato mixture, add a bit of salt and some maggi, add thyme and allow to fry for like 10 minutes. You will know the stew is cooked once the oil starts floating.
- Add mixed vegetables and allow to cook for 2 minutes. Mixed vegetables includes sweet corn, green beans, peas, carrots.
- Add your spaghetti to the mixture, I like to add mine bit by bit because sometimes the spaghetti will be more than the stew and you don’t want that. Any left over spaghetti is used another day.
- After combining mixture, add your chicken stock. Your chicken stock should be thick so that just a bit goes a long way (when I boil chicken I don’t add water, so the stock is always concentrated and thick). mix together and let it stay for 2 minutes (cover the pot).
- Slice some more green pepper and add to the spaghetti, let it simmer. This green pepper is what give it an extra delicious aroma and flavour.
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