Jollof Spaghetti

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Jollof spaghetti is a pasta dish inspired by the West African classic jollof rice. Spaghetti is cooked in a tomato and pepper sauce, and served as is or topped with meat.

Prep Time5

Cook Time20

Course: Dinner, lunch, Main Course

Cuisine: African

Keyword: dairy free, egg free, nut free, pasta, peppers, scotch bonnet peppers, spaghetti, tomato

Servings:

Calories: 381kcal

Author: Tonje

Cost: Cheap

Ingredients

350 g spaghetti
14 oz canned plum tomatoes (400 g)
2 red peppers
2 scotch bonnet peppers
1 onion
2 cups vegetable stock (or chicken stock)
1 teaspoon curry powder
1 teaspoon dried thyme

Instructions

Place roughly chopped peppers, canned tomatoes, scotch bonnet peppers (stems removed), and onions in a blender. Blend until it reaches a smooth consistency. If you don’t have a blender, you can place them in a bowl or pot and use a hand blender instead.
Pour the sauce into a large pot, and add dried thyme, curry powder and stock. Heat the sauce up to a simmer on medium heat.
Add uncooked spaghetti to the sauce. Leave it to cook until the spaghetti has cooked through, 5-15 minutes depending on the type of pasta you use. Keep an eye on the dish, as you might have to add more liquid.
There is just enough sauce to completely coat the spaghetti, but you’re not meant to have an excessive amount of sauce for this recipe. If you still want to bulk it out, you can add some extra tomato sauce, canned diced tomatoes, or stock.

Notes

Which ingredients do I need to make jollof sauce?

There are many varieties of jollof sauce, but most use tomatoes, peppers, scotch bonnet peppers, thyme, curry powder, vegetable oil and vegetable or chicken stock.

Is jollof spaghetti spicy?

You can adjust the seasoning to your preferences. Using 1 scotch bonnet pepper will make the dish slightly spicy, and adding multiple peppers will increase the amount of spice.

Leftovers

Jollof spaghetti stores really well. Here is how you can best take care of your leftovers:

Storing: Store jollof spaghetti in a refrigerator for up to 4 days. Serve it cold, or reheat before eating. Pasta tends to absorb sauce overnight, and the dish will therefore appear drier the next day.

Freezing: You can freeze jollof spaghetti in a freezer safe container for up to 6 months. Thaw it in the fridge overnight before use.

Storing the sauce: You can also make the sauce and store this separately, either in a refrigerator or in a freezer. Cook a big batch of sauce and freeze it down in portion sizes for quick and easy future meals.

Reheating: You can reheat the pasta in a microwave for a few minutes. Alternatively, you can use the stove top.

Nutrition