Jollof Spaghetti: Easy, Classy and Delicious!

May 26, 2017 (Last Updated: February 27, 2020)

Am I one of those people that turns everything into jollof….? Maybe. But it’s delicious, so it doesn’t really matter. My goal in making this jollof spaghetti recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.

Jollof Spaghetti - bon appetit

Some people have asked me for my jollof rice recipe; to those I say, “hold please”. I, just like most other west Africans love jollof rice, but sometimes, I want a quick and easy jollof flavor that does not require me making jollof rice. In came my jollof couscous that takes only 20 minutes to prepare. I then became low-key addicted to quick and easy jollof recipes. I have also always loved pasta, so the no-brainer next step was to make a jollof spaghetti. My goal in making this recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.

Jollof Spaghetti - Mise en place

I had tried to make jollof spaghetti in the past, and it was not a success! It tasted okay, but it was missing that special “jollof-ness” for some reason. We Nigerians LOVE to ram it down the throats of the world  that we remain the purveyors of jollof perfection: that right balance between tomato and spice, that slight burnt taste that can only be achieved with years of diligent practice, using only the finest of local coal-pots tested and adequately burned over time, and yes all importantly: the validation of a least one true-born Nigerian who will remain the ultimate judge of pure jollofness, bollocks to what anyone else may say! Lol! Anyway, it goes without saying that my jollof spaghetti had to pass the same test.

Jollof Spaghetti - preparing the tomato sauce and adding the spaghetti Jollof Spaghetti - ready in the pot

Well thankfully, I did not give up, so I kept trying until I came up with this jollof spaghetti recipe. It was one of those dishes that I barely had enough to take pictures of, because everyone started to “taste” before I was done taking pictures. In my home, the rule is that when I am taking pictures of food, you may taste, but you can only have the full meal after the pictures have been taken. My sisters and husband in the house totally abused their tasting privileges. So to anyone in my home on picture day, I am officially revoking your tasting privileges! Unless I invite you to taste ( I will also control the taste serving), you can no longer taste at will. I most likely will invite you to taste, but you may not taste on your own. Thank you! Lol!

Sorry if this reads like a low-key family meeting, I just have a very interesting family. In any case, this is a really delicious dish, and I am sure no one will be able to resist when you cook it as well.

Jollof Spaghetti - Overhead shot of plate

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Print Recipe
4.91 from 20 votes

Jollof Spaghetti Recipe

My goal in making this jollof spaghetti recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
Cook Time40 minutes
Total Time40 minutes
Servings: 6
Calories: 484kcal
Author: Yummy Medley


  • 1 lb usually 1 box thin spaghetti
  • 2 3/4 cups chicken stock I used a home made 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


  • Blend the tomatoes, onions, and peppers until smooth.
  • 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.
  • Be sure to stir the sauce occasionally to prevent it from burning.
  • 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.
  • Add in the spaghetti, pushing it down or breaking it to fit into the pot.
  • Cover and allow to cook for 5 minutes on low-medium heat.
  • 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.
  • 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.
  • If you choose to add basil, add it in at this stage, and then serve.


When stirring the pasta, you may notice that the bottom of the pot may burn slightly, do not panic. This burn gives your dish a distinct party jollof taste. Count it as a bonus privilege.

Jollof Spaghetti - taking a delicious bite


  • Reply
    February 15, 2022 at 10:36 am

    5 stars
    I tried this recipe and it came out well

  • Reply
    June 21, 2022 at 4:52 pm

    5 stars
    Nice 👍

  • Reply
    October 18, 2022 at 9:28 am

    5 stars
    This recipe is very good,it worked for me

  • Reply
    November 4, 2022 at 2:52 pm

    5 stars

  • Reply
    November 19, 2022 at 1:37 am

    This is really great!

  • Reply
    November 23, 2022 at 11:10 am

    5 stars

  • Reply
    Ogundele Emily
    February 8, 2023 at 9:41 am

    Tried this, awesome

  • Reply
    February 17, 2023 at 10:03 am

    This recipe came out really bad for me so what do you think i should do?

  • Reply
    February 21, 2023 at 9:10 am

    5 stars
    I tried it and everybody nearly licked thier plates after the meal. I LOVED it

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