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    Home » Fish Recipes » Jollof Spaghetti Recipe

    Published: May 5, 2020 by Ajoke

    Jollof Spaghetti Recipe

    Jump to Recipe - Print Recipe

    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!

    Ingredients

    Spaghetti or any other pasta of choice

    Left over buka stew: substitute for passata or 2 cups of Nigerian pepper mix

    Tomato puree

    Chilli flakes: substitute for cayenne pepper

    Salt to taste

    Vegetable oil: substitute for any other flavourless oil of choice

    Curry powder

    Dried thyme

    Uziza leaves

    Tomatoes, sliced (optional)

    Onions, chopped

    Dried basil (optional)

    Fresh Prawns (optional)

    Pasta water

    How to make Jollof spaghetti

    Prep

    Add chilli flakes to tomato puree and mix together

    Cook the spaghetti in salted boiling water until al-dente

    ingredients.

    Cook

    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)

    sauteing.

    Add spaghetti to sizzling sauce, stir till well combined. Lastly, add uziza leaves and fresh prawns if using

    pot of pasta still in a pot with uziza and fresh shrimps

    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

    Stove top broccoli

    Peppered smoked turkey

    Simple roasted chicken

    Fried Plantain

    Peppered gizzard

    You may also love these spaghetti recipes

    Simple spaghetti recipe

    Spaghetti and meatballs

    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

    a plate of spaghetti jollof and shrimps.

    Thank you for reading, Don’t forget to tag #myactivekitchen on Instagram, pin to your Pinterest or leave a comment for me when you make this easy Nigerian jollof spaghetti recipe. 

    jollof spaghetti and prawns in a black pan.
    Print Recipe
    4.91 from 11 votes

    Jollof Spaghetti Recipe

    Jollof Spaghetti is a delicious alternative to everyday Jollof rice. This recipe is incredibly delicious and cook’s way faster than the rice version. Perfect for lunch or dinner, you can also serve this for guest for a change.
    Prep Time5 mins
    Cook Time16 mins
    Total Time21 mins
    Course: Main Course, Pasta dish
    Cuisine: African, Nigerian
    Keyword: how to make spaghetti jollof, jollof spaghetti, spaghetti jollof
    Servings: 5
    Author: Ajoke

    Ingredients

    • 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

    Instructions

    Prep

    • 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.

    Notes

    How to store
    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.

    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.

    pasta and shrimps.

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

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    Reader Interactions

    Comments

    1. King says

      January 09, 2022 at 3:17 pm

      4 stars
      Like seriously
      I did exactly the steps and my jollof spaghetti is very delicious 😋🤤, well this is my first time trying it.

      Reply
      • Rasheed says

        February 24, 2022 at 3:50 pm

        Lmao.. I did exactly as u stated, thanks bunch.!

        Reply
    2. divinefavour says

      October 04, 2021 at 1:34 pm

      5 stars
      nice recipe and delicious at that

      Reply
    3. Vicky cooks says

      September 18, 2021 at 4:18 pm

      5 stars
      Love the recipe,actually cooking jollof spaghetti right now.

      Reply
    4. Benita Tony says

      August 05, 2021 at 1:19 pm

      5 stars
      Delicious 😋

      Reply
    5. Blessing says

      July 27, 2021 at 8:27 pm

      Wow this is extremely great👌👌👌

      Reply
    6. Truelife says

      May 29, 2021 at 1:43 pm

      Brilliant

      Reply
    7. Garuba Mujeeb says

      February 11, 2021 at 10:53 am

      5 stars
      Nice one 👍

      Reply
    8. Isaac stephen says

      August 22, 2020 at 11:05 am

      5 stars

      5 stars
      I have learnt how to cook as a young boy.
      Thanks my active kitchen

      Reply
    9. Chioma says

      March 10, 2015 at 11:58 am

      5 stars

      I never thought about using left over stew. nice one

      Reply
    10. silvia baby says

      March 09, 2015 at 11:16 pm

      I luv this ,am so going to try cooking it myself lol....

      Reply
    11. Omotayo says

      March 08, 2015 at 1:40 pm

      5 stars

      This is nice. I love your blog, keep up the good work.

      Reply

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    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

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