You know after the bragging week (“igberaga” week), when you just arrive from home, armed with all the provision you would need for the semester. You are still prepared to make any dish of your choosing. Weeks after, the “owu breeze” blows in, a time you search for provision and you find empty bowls and bags. Your books now over-weighs your foodstuffs.
In between these season, there is one best friend you have and that is spaghetti. It is constant in every season. Spaghetti is a student’s best friend, it is inexpensive (arguably), and easy to make.
Here are steps to make Campus Jollof Spaghetti.
Ingredients:
2 red peppers.
2 large tomatoes/tomato puree.
1 onion.
Dry pepper.
Diced carrots and green peas (if available).
2½ table spoon of Vegetable oil.
2 Bay leaves (if available).
A teaspoon of Curry, thyme (if available).
2 Maggi cubes
Salt- to taste.
1 tin Sardine or geisha (if available.)
Methods:
Blend your sauce ingredient, the tomato and red pepper with onions. If this is not available, get your sachet tomato paste, mix with water and your dry pepper. Geisha Tin also contains pepper sauce if you are interested.
Place a pot on fire. Add your water.
Pour the spaghetti into the boiling water.
Add salt to taste.
On a separate stove, place a large pan on medium heat. Heat up your cooking oil.
Stir fry your sliced onions
Add in your bay leaves.
Add your blended pepper or your tomato mixture into the pot.
Pour your spice, and seasoning.
Allow to simmer for preferably 3-5 minutes.
There goes in your Sardine/ Geisha/. Your carrots and peas.
Drain your spaghetti as soon as it’s soft and sticky, but not soggy.
Add your spaghetti into your fried stew base
Add a little water and stir.
Cover and leave to simmer for a few minutes.
Your campus jollof spaghetti is ready!
Note: Do not abandon your pot for any reason because the aroma would invite stragglers who would assist your food ministry if you are not security conscious. Fighting the temptation may not occur to those co-cooks found in the common cooking area.
***Feature Photo Credit: Sisi Jemimah.
