Jollof Spaghetti

CLASSIC DISH WITH A TWIST

You’ve heard of jollof rice, right? Well, here we have – jollof spaghetti! This quick easy spin on a West African darling dish is easy, inexpensive, and healthy. We used wholemeal spaghetti, but you can use other forms of pasta too.

Ingredients

  • 350g wholewheat spaghetti

  • 1 tin chopped tomatoes (400 g)

  • 2 large chopped red bell peppers

  • 2 scotch bonnet peppers (reduce if you don’t like spice)

  • 1 large onion - chopped

  • 480ml chicken / vegetable stock

  • 1 teaspoon curry powder

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

Serves 3-4 people

Instructions 

  1. Place the chopped red peppers, canned tomatoes, scotch bonnet peppers and onions in a blender. Blend into smooth consistency – add a little water if necessary.

  2. Pour the blended mixture into a saucepan on medium heat, add dried thyme, salt, curry powder and 380ml of the stock. Allow to simmer on medium heat for 15 minutes. Stir and lower heat until well cooked.

  3. Add spaghetti to the sauce, add remaining 100ml of stock. Cook on medium heat for 10-15 minutes or until spaghetti is softened to your taste. Mix well – your spaghetti jollof should be generously coated with the rich sauce.

  4. Serve with lean roasted meat, grilled fish or beans, and a side salad or with steamed mixed vegetables

Tips

  • If you like a ‘saucy’ jollof spaghetti, use extra stock and extra chopped tomatoes.

  • This dish is oil free – give it a try if you are seeking to reduce fat intake.

  • Try additional herbs such as basil and oregano for variety

Try the recipe and share your pics!