Food: 3 Easy Recipes On How To Prepare The Sumptuous Jollof Spaghetti

Many times we see people cook Jollof spaghetti and it tastes just like cooked spaghetti with stew, no party taste, nothing spectacular. Now that is not the original JS. You need to prepare this sumptuous meal and boldly tell yourself, THIS IS JOLLOF SPAGHETTI!

Jollof Spaghetti or Spaghetti Jollof is a popular West African dish that got its name from mother Jollof Rice. It is easy and faster to cook than the rice as the main ingredient – Spaghetti- softens faster. Due to its various ingredients mixed together to arrive at this great meal, jollof generally contains a lot of nutrients, including carbohydrates, protein, omega 3-fatty acids and many more. It hence is good for the body, adding various benefits and values.

Now you as a KOKOFoodie need to cook the correct party J.S even in your kitchen and that is why we bring you these three recipes from various sources that you need to try out. Concoction J.S is not allowed as a KOKOFoodie. So, leggo!
Recipe 1
Ingredients: 1 box thin spaghetti, 3/4 cups chicken stock, 5 large about 2 lbs plum/ roma tomatoes, 1 large onion, 1 red bell pepper, 2 scotch bonnet peppers, 3 tbsp vegetable oil, 2 tsp bouillon powder, 1 tsp dried thyme, 1 tsp curry powder, A small handful of basil optional, Salt to taste

1. Blend the tomatoes, onions, and peppers until smooth.
2. Boil down the tomato sauce on in a pot on medium- high heat until the sauce is about half the amount, and has thickened significantly to look like a paste. This takes about 15-20 minutes, depending on how high the heat is.
3. Be sure to stir the sauce occasionally to prevent it from burning.
4. Once the sauce is reduced, pour in the stock, oil, thyme, curry powder and bouillon. At this stage, taste the sauce and adjust for salt.
5. Add in the spaghetti, pushing it down or breaking it to fit into the pot.
6. Cover and allow to cook for 5 minutes on low-medium heat.
7. After 5 minutes, the pasta should be soft enough to stir. Stir, turn down the heat to low, and allow to cook for another 8-10 minutes.
8. After 8 minutes, stir, and the pasta should be cooked. If it is not, add in a splash (about 1/4 cup) of water and continue to cook for another 5 minutes.
9. If you choose to add basil, add it in at this stage, and then serve.

Recipe 2
700g spaghetti (white or whole wheat), 2 red bell peppers, 2 large tomatoes, 1 hot pepper, 1 onion and 2 garlic cloves, 3 tbsps vegetable oil, 2 tbsp butter, 1/2 medium onion – thinly sliced, 2 bay laves, 1 teaspoon each curry, thyme and white pepper, 2 maggi cubes and salt – to taste.

1. Roast all sauce ingredients at 425F. Chop and blend in a food processor until chunky. You can skip roasting if you don’t have an oven. Simply chop and blend the peppers.
2. Place a large pan on medium heat. Heat up cooking oil. Add in sliced onions and stir-fry until fragrant and translucent. Add in spices and bay leaves. Stir. Add in stew base and allow to simmer covered for 3-5 minutes. Add in maggi cubes and salt. Taste and adjust for seasoning.  Add in butter and continue to simmer on medium-low heat
3. While sauce is simmering – boil lots of water in a large pot. Add salt. Add spaghetti. As soon as spaghetti is wilted (about 4-5 minutes) take out 2 cups of pasta water and add into the simmering sauce. Drain the spaghetti completely and add into the sauce. Stir well to mix together.
4. Cover and allow to cook on low heat for 5-6 more minutes. Here you have your JS!

   

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Recipe 3:
1/2 packet of Spaghetti, Seasoning, 1/2 small red onion, Dry pepper, stew (tomato, beef or chicken stew) or sauce, stock.

1. Place enough water to cook the spaghetti in a pot. Add chopped onions, a teaspoon of dry pepper and the spaghetti.
2. Allow the spaghetti to cook until it is soft enough to eat, but not cooked thoroughly. Remove from the fire and set aside.
3. Cook the stew for about 1minute, add the stock and stir carefully. Lower the heat and pour in the spaghetti. Cook slowly in the stew, and let the spaghetti absorb the stew. You have your fantastic Jollof Spaghetti ready!

It is normal for every Jollof meal to burn slightly. This is nothing to panic or worry about. If you have heard of the Naija bottom pot, then you will understand that the burnt part is the main part where all of the ingredients richly resides. It just gives the dish a distinct party Jollof taste so count it as a bonus privilege.

You may also add in crayfish and/or vegetables into your Jollof Spaghetti, depends on how you want it. Don’t forget KOKOFoodie, to let us feel the taste of the wonderful meal in the comment section, at least if we cannot taste it, we should feel how sumptuous it is. See you next Friday!