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jollof spaghetti and prawns in a black pan.
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5 from 10 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
  • 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.