Spaghetti is a popular food in Nigeria. Like rice, this food can either be cooked plain and served with stew or prepared the Jollof way. It is usually broken into two or three parts because we find it easier to wrap the broken parts around the fork. Having said that, bear in mind that if you have already made stew in the freezer, it will shorten the cooking time for Jollof spaghetti. Also, I generally prefer Golden Penny Spaghetti because it’s not as starchy as other brands. But you can use any brand of Nigerian spaghetti that you prefer.
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Ingredients
Beef
Spaghetti
Fresh tomatoes
Pepper
Onion
Ginger
Garlic
Curry
Thyme
Stock cubes
Salt
Spring onion
Carrot
Green beans
Green pepper
How to Prepare
Rinse and spice the meat with onions, curry, thyme, pepper, and stock cube and salt to taste. Let it cook in its juice for five minutes. Add water and then cook on medium heat till tender. Fry the meat and set it aside for later use.
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Peel, rinse, and dice the onions. Cover the bowl containing the diced onions then set it aside for later use. Rinse and cut, pound or blend tomatoes, fresh pepper, ginger and garlic. Pour the tomato blend into a clean pot then cook till all the water has dried up. Also prepare the carrots and green peppers and set aside for later use.
Fry the tomato puree on low heat till the tomato separates from the oil. Add curry, thyme, bay leaves, meat stock, water, stock cube and salt to taste. Let the stew simmer for five to ten minutes.
Break the spaghetti into three parts and boil in hot water for about ten minutes. Next, drain and rinse it out of the starchy water.
Pour the tomato stew into the spaghetti. Taste and adjust seasoning if need be. Stir well, cover the pot and allow its content to simmer on low heat for about six minutes. Turn off the heat and serve hot your Jollof spaghetti.
Featured image source: 9jafoodie
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