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Jollof Spaghetti Recipe

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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!

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
5 from 6 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
  • 1/3 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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