Nigerian Jollof Spaghetti Recipe

Ingredients

• 400g spaghetti
• 400g blended tomatoes and peppers (2 tomatoes, 1 red pepper, 1-2 scotch bonnets)
• 1 large onion, diced
• 3 tablespoons vegetable oil
• 2 seasoning cubes
• 1 teaspoon curry powder
• 1 teaspoon thyme
• Salt to taste
• Protein of choice: chicken, prawns, or beef

Method

1. Blend tomatoes, peppers, and half the onion. Set aside.

2. Heat oil in a wide pot. Fry the remaining onion until soft.

3. Add the blended tomato mixture and fry for 15-20 minutes until the raw smell is gone and the sauce is thick.

4. Add seasoning cubes, curry powder, thyme, and salt. Stir well.

5. Add 500ml water and bring to a boil. Taste the sauce — it should be well-seasoned.

6. Break the spaghetti in half and add to the sauce. Stir to submerge.

7. Cook on medium heat, stirring occasionally, until the spaghetti absorbs the sauce and is cooked through. Add more water if needed.

8. Add your cooked protein. Serve hot.

Tips & Notes

Cook the tomato sauce thoroughly before adding the spaghetti — this removes the raw tomato taste. The spaghetti should absorb the sauce rather than sitting in excess liquid.