Jollof Spaghetti
My goal in making this jollof spaghetti recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb usually 1 box thin spaghetti
- 2 3/4 cups chicken stock (I used a home made stock)
- 5 large (about 2 lbs plum/ roma tomatoes)
- 1 large onion
- 1 red bell pepper
- 2 scotch bonnet peppers
- 3 tbsp vegetable oil
- 2 tsp bouillon powder
- 1 tsp dried thyme
- 1 tsp curry powder
- A small handful of basil (optional)
- Salt to taste
Instructions
- 1
Blend the tomatoes, onions, and peppers until smooth.
- 2
Boil down the tomato sauce on in a pot on medium- high heat until the sauce is about half the amount, and has thickened significantly to look like a paste. This takes about 15-20 minutes, depending on how high the heat is.
- 3
Be sure to stir the sauce occasionally to prevent it from burning.
- 4
Once the sauce is reduced, pour in the stock, oil, thyme, curry powder and bouillon. At this stage, taste the sauce and adjust for salt.
- 5
Add in the spaghetti, pushing it down or breaking it to fit into the pot.
- 6
Cover and allow to cook for 5 minutes on low-medium heat.
- 7
After 5 minutes, the pasta should be soft enough to stir. Stir, turn down the heat to low, and allow to cook for another 8-10 minutes.
- 8
After 8 minutes, stir, and the pasta should be cooked. If it is not, add in a splash (about 1/4 cup) of water and continue to cook for another 5 minutes.
- 9
If you choose to add basil, add it in at this stage, and then serve.