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Jollof spaghetti is a delicious alternative to everyday Nigerian Jollof rice. This recipe is incredibly delicious and cooks way faster than the rice version. Perfect for lunch or dinner, you can also serve this for guest for a change.
A simple dish of spaghetti and tomato sauce, in this case, buka stew and other pantry staple ingredients you may already have in your store cupboard. Let me show you how to make it in easy steps.
Easy Nigerian jollof spaghetti recipe
Here is a quick recipe for your weeknight dinner. If you are a lover of pasta or spaghetti, then this spaghetti Jollof 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 hers with tomato puree and cayenne pepper 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 at the time, meat was always a privilege so we always ended up accompanying our spaghetti Jollof with boiled eggs. My oh my, those two combinations can’t be described, just out of this world.
I made this simple pasta dish using leftover buka stew and I jazzed it up with fresh prawn and uziza leaves. Man, I loved it!
Spaghetti or any other pasta of choice
Chilli flakes: substitute for cayenne pepper
Salt to taste
Vegetable oil: substitute for any other flavourless oil of choice
Tomatoes, sliced (optional)
Dried basil (optional)
Fresh Prawns (optional)
How to make Jollof spaghetti
Add chilli flakes to tomato puree and mix together
Cook the spaghetti in salted boiling water until al-dente
Place a pan on medium heat, add vegetable oil and chopped onions. Fry till onions become translucent this should take about 2-3 minutes.
Add leftover stew and cook for about 3 minutes, followed by the tomato puree mixture, curry powder, thyme, salt and chicken bouillon (add water from spaghetti to dilute the sauce about 1 cup)
Add spaghetti to sizzling sauce, stir till well combined. Lastly, add uziza leaves and fresh prawns if using
Leave spaghetti to cook for another 3 minutes or to desired softness (add more spaghetti water if need be) Take it off the heat and serve.
Serve this pasta dish with
You may also love these spaghetti recipes
How to store this recipe
This pasta dish keeps well in the fridge for up to 3 days in an airtight container or up to 3 months in the freezer
Jollof Spaghetti Recipe
- 500 g spaghetti or any other pasta of choice
- 1 cup Buka stew or passata
- 3 tablespoons tomato puree
- ½ tablespoon chilli flakes or use according to preference
- ½ tablespoon chicken bouillon powder or 2 small stock cubes
- Salt to taste
- ½ tablespoon curry powder
- 1 teaspoon thyme
- ⅓ cup vegetable oil or any other neutral cooking oil
- 3 tablespoons Uziza leaves chopped
- 2 medium tomatoes sliced (optional)
- 1 small onion chopped
- 1 cup Fresh Prawns optional
- 1 cup pasta water
- Add chilli flakes to tomato puree and mix together
- Cook the spaghetti in salted boiling water until al-dente
Cook spaghetti jollof
- Place a pan on medium heat, add vegetable oil and chopped onions. Fry till onions become translucent this should take about 2-3 minutes.
- Add leftover stew (pepper mix or passata) and cook for about 3 minutes. Followed by the tomato puree mixture, salt, curry powder, thyme, and chicken bouillon powder (add water from spaghetti to dilute the sauce). Continue to cook on medium-low heat for another 10 minutes. Taste and adjust seasoning to taste.
- Add cooked spaghetti to the sizzling sauce, stir till well combined, reduce the heat so it doesn’t burn. Lastly, add chopped uziza leave and fresh prawns if using and stir to combine.
- Leave spaghetti to cook for another 3 minutes or to desired softness (add more spaghetti water if need be) Take it off the heat and serve.
Recipe originally posted in 2015 and now updated with new photographs and few tips for housekeeping. The recipe remains the same as the readers like it as well. Below is a photo from the original recipe for reference.
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