Hello lovies, hope you all had a good week? Here is a quick recipe for the weekend. If you are a lover of pasta and spaghetti, then this jollof spaghetti is for you. You can even prepare your indomie noodles with this super easy recipe too.

My friend (Imimi) always make jollof spaghetti while we were in school, she would cook her spaghetti jollof with tomato puree and chilli and I tell you it was the bomb. It was also a new experience eating it each time. She doesn’t add curry and thyme because she doesn’t like them. As students now, meat was always a privilege so we always ended up accompanying our spaghetti jollof with boiled eggs. My oh my, those two combination can’t be described, just out of this world.

I made my jollof spaghetti using left over buka stew (recipe coming in the week) and I jazzed it up with fresh prawn, and uziza leaves. Man I loved it! Let me know if you try this recipe and kindly share the picture too by tagging my active kitchen on facebook or instagram.

What you will need

1 pack of spaghetti

Left over buka stew

2tbsp tomato puree

Chilli flakes

Salt

1-2 cooking spoon vegetable oil

Uziza leaves

Tomatoes, sliced (optional)

Onions, chopped

1tsp dried basil (optional)

Fresh Prawns (optional)

Method

Add chilli flakes to tomato puree and mix together

Boil spaghetti in boiling water till al-dente

Place a pan on a medium heat, add vegetable oil and chopped onions. Fry till onions become translucent this should take about 2-3 minutes.

Add left over stew and cook for about 3 minutes

Add tomato puree mixture, add salt and seasoning (add water from spaghetti to dilute the sauce)

Add spaghetti to sizzling sauce, stir till well combined.

Add uziza leave and fresh prawns if using

Leave spaghetti to cook to desired softness and serve.

Thank you for reading, kindly leave a feedback when you try this jollof spaghetti recipe