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
5 from 2 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 mins
Total Time40 mins
Servings: 6
Calories: 484kcal
Author: Yummy Medley

Ingredients

  • 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

Instructions

  • 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.

Notes

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

30 Comments

  • Reply
    Osaze
    September 9, 2017 at 6:50 pm

    I tried this and it was absolutely delicious! This recipe is definitely a keeper for me

    • Reply
      Ms. Yum
      September 9, 2017 at 7:52 pm

      That is awesome to hear Osaze. I am glad you liked it!

    • Reply
      Chris
      June 20, 2018 at 9:20 pm

      Looks incredibly delicious

      • Reply
        Esther Dave
        March 5, 2019 at 3:54 am

        More than delicious. Haaa

  • Reply
    Ameenah Alapafuja
    January 29, 2018 at 11:07 am

    The Jollof spaghetti receipe on the scale 1 to 10. 10 is the highest and 1 being the lowest. I rate it a 10. I would recommend this receipe because it is very delicious. Just follow the instructions

    • Reply
      Lois
      January 29, 2018 at 4:02 pm

      I am so glad the recipe worked out great for you! It is one of my favorite recipes to make

  • Reply
    Amanda
    June 13, 2018 at 11:30 am

    Very good

  • Reply
    Obed
    June 20, 2018 at 8:36 pm

    Please do you have any recommendations for the right amount of chicken stock, I always seem to put too much or too little.

    • Reply
      Lois. O
      June 20, 2018 at 10:52 pm

      You can start with about one cup, then work your way up.

  • Reply
    Faith
    November 2, 2018 at 8:22 am

    Please in no 5,where the spaghetti is added,am i to add it in when raw or slightly cooked ?

    • Reply
      Lois
      November 7, 2018 at 1:08 pm

      You should add your spaghetti in raw.

  • Reply
    Mary-ann
    November 4, 2018 at 5:13 am

    Hi,this looks delicious but i was wondering if the sphaghetti strands do not attach to each other considering there was no form of parboiling.. Thank you..

    • Reply
      Lois
      November 7, 2018 at 1:07 pm

      Hey Mary-ann! If you stir the spaghetti every once in a while like the recipe suggests is should not stick together.

  • Reply
    Elpreshh
    December 5, 2018 at 6:55 am

    This is Nice, just helped me to prepare a nice pasta now.

    • Reply
      Lois
      January 8, 2019 at 9:17 am

      I am so glad it worked out for you Elpreshh!

  • Reply
    Lami Theresa
    December 6, 2018 at 4:01 pm

    Am definitely gonna try this

    • Reply
      Lois
      January 8, 2019 at 9:18 am

      Let me know how it works out for you Lami.

  • Reply
    YaaYaa
    January 21, 2019 at 5:44 am

    5 stars
    Wow I’m a huge addict of everything spaghetti. Can’t wait to try this recipe. And please show us some more spaghetti recipes

    • Reply
      Lois
      January 24, 2019 at 10:26 pm

      Duely noted Yaayaa! I will look in my personal stash to see if I can share some more.

  • Reply
    Joan
    March 5, 2019 at 3:55 am

    Well prepared thanks

    • Reply
      Tsion
      April 1, 2020 at 12:02 pm

      How about if I wanted to make a vegan version of this ?

  • Reply
    Philip Chukwudi
    March 14, 2019 at 2:01 pm

    Gud one

  • Reply
    Lily
    August 18, 2019 at 1:20 pm

    Please what is the local name of scotch bonnet peppers?

    • Reply
      Lois
      December 1, 2019 at 7:55 pm

      If you are yoruba in Nigeria it will be ata rodo… not sure what your locality is Lily.

      • Reply
        kehinde olumuyiwa
        February 3, 2020 at 12:04 am

        Yes the English name is scotch bonnet peppers

  • Reply
    Oyegoke Tumilara
    August 19, 2019 at 7:00 pm

    Not bad your recipe rocks

  • Reply
    HORPPY
    September 14, 2019 at 9:53 am

    Have not tried this type recipe b4, but i promise to give it a trial, cos looking at it alone is tantanlizing, am very sure it will be delicious….. Good job….well done

  • Reply
    Abimbola
    September 26, 2019 at 4:40 pm

    Thanks alot for this ,for the first time in my life I made use of internet recipe and it was nice I appreciate

  • Reply
    Samuel
    September 29, 2019 at 2:29 am

    5 stars
    Worked out great for me! Thanks!😊

  • Reply
    Benjamin
    October 26, 2019 at 11:04 am

    Very nice recipe ..so tasty….I love it.

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