How To Prepare Nigerian Jollof Spaghetti

 Am I one of those people that have high taste for Jollof….? Maybe. But it’s absolutely delicious, so it doesn’t really matter. My goal in preparing rice or spaghetti is to make it tasted and look like jollof, that spicy taste that gives the environment irresistible aroma🤩 Because of my love for Jollof, I had to make every rice or spaghetti meal looks Jolloffu😋😍

Ingredients

• 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 tbsp 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.