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Hello lovelies, 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 combinations can’t be described, just out of this world.
I made my jollof spaghetti using leftover buka stew and I jazzed it up with fresh prawn, and uziza leaves. Man, I loved it!
1 pack of spaghetti
Left over buka stew
2tbsp tomato puree
1-2 cooking spoon vegetable oil
Tomatoes, sliced (optional)
1tsp dried basil (optional)
Fresh Prawns (optional)
How to make Jollof spaghetti
Add chilli flakes to tomato puree and mix together
Boil spaghetti in boiling water till 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
Follow by the tomato puree mixture, salt and seasoning (add water from spaghetti to dilute the sauce)
Add spaghetti to sizzling sauce, stir till well combined.
lastly, 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
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