Hello Hivers,
It is a beautiful day and the start of a brand new week.
Many are familiar with Jollof rice due to the controversial argument about Nigerian vs Ghana Jollof, LOL. I must tell you that I love my Nigerian Jollof with great passion.
Today let me share with you the meal of the day – Spaghetti Jollof/ Jollof spaghetti (either way).
RECIPE
A pack of Spaghetti (I used spaghetti and pasta)
3 plum Tomatoes or 1 tin tomatoes
1 hot Pepper/ scotch bonnet
1 bell pepper
Prawns (optional)
Sausage (optional)
Seasoning cubes
1 teaspoon Curry powder
1 teaspoon Thyme/ mixed herbs
Salt to taste
Vegetable oil
1 large Onion
Water
Cooking Instruction
Step 1: Blend the tomatoes, hot pepper, bell pepper and some onion to form a puree
Step 2: Dice the remaining onion and sausage, then set aside
Step 3: Heat up some oil in a dry pot for about a minute, add some diced onion and continue to stir gently (on low heat).
Step 4: When the onion starts turning brown, add some seasoning (curry powder, Thyme/ mixed herbs, 2 seasoning cubes and salt as desired) and stir for another 2 minutes.
Step 5: Pour your tomato and pepper puree and allow to cook on medium heat for about 10 to 15 minutes. Stir occasional so it doesn’t get burnt.
Step 6: Once the sauce is well cooked, add the spaghetti and some water (the water should be just above the spaghetti)
Step 7: After 10 minutes, add some water if needed and stir the spaghetti. Also taste and adjust salt or seasoning if necessary and allow to cook for another 10minutes.
NB: Once the Spaghetti starts getting soft, allow the water to dry out. If it starts burning at the bottom, it is nothing to worry about as it adds a different party flavour.
Same process can be used for Jollof rice but with a longer cooking.
Serve it with any protein of your choice.
Be encouraged to try out this recipe and share your thought.
Much love from me to you.
Chrinnox
All pictures are originally mine.