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.
Author: Yummy Medley
1lbusually 1 box thin spaghetti
2 3/4cupschicken stockI used a home made stock
5largeabout 2 lbs plum/ roma tomatoes
1red bell pepper
2scotch bonnet peppers
A small handful of basiloptional
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 Recipe as retrieved from yummymedley.com