JOLLOF SPAGHETTI

INGREDIENTS:

SAUCE:

2 red bell peppers

2 large tomatoes

1 hot pepper

1 onion

2 garlic cloves

PASTA:

3 tbsps vegetable oil

2 tbsp butter

1/2 medium onion, thinly sliced

2 bay laves (optional)

I teaspoon each curry, thyme and white pepper

2 maggi cubes or your preferred seasoning cubes

salt – to taste

700g spaghetti (white or whole wheat)

DIRECTION

(Sauce)

-Roast all sauce ingredients at 425F. 

-Chop and blend in a food processor until chunky

Note: You can skip roasting if you don’t have an oven. Simply chop and blend the peppers.

PASTA

-Place a large pan on medium heat. 

-Heat up cooking oil. 

-Add in sliced onions, stir-fry until fragrant and translucent

-Add in spices and bay leaves (bay leaves are optional) then stir.

-Add in stew base and allow to simmer covered for 3-5 minutes. 

-Add in maggi and salt. Taste and adjust for seasoning.  

-Add in butter and continue to simmer on medium-low heat

-While sauce is simmering – boil lots of water in a large pot; Add salt then add pasta. -As soon as pasta is wilted (about 4-5 minutes) take out 2 cups of pasta water and add into the simmering sauce

-Drain the pasta of all left over liquid and add warm pasta into sauce. Stir to incorporate sauce and pasta

-Cover and leave to simmer for 5-6 more minutes

-Serve with spicy chicken, goat meat, turkey or fried fish. Serve and enjoy..