Jollof Spaghetti

*types up an apology for being away for too long* *realizes audience doesn’t care*

Well then hello Guys,

It’s been a minute! I have been up to a lot which primarily has been running the store and putting things in place just so I can post more recipes. Well, if you haven’t noticed yet we have an online store now and you can have a lot of the dishes on the blog shipped to your doorstep anywhere in America. And oh *whispers* Canada very soon! We are now on Instagram @allIdoiscookstore and there will be a lot of great additions to the store, like the Chicken Pies and so much more, so watch out for that!

I have really missed writing recipes and I have a ton of them I will be sharing from now.

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First of, is today’s recipe. I initially titled it “Jollof Spag” because real ones know that is what it is called. Pasta cooked in a “stew” base, just like Jollof rice. You can make this with whatever type or shape of pasta you desire.  Yesterday, I made this really amazing Jollof Spaghetti, and I am here to give you a recipe that will impress anyone.

This recipe uses a lot of Red Bell Peppers because there is this unmistakable sweet flavour it has that works perfectly with the spicy and savoury flavours in this dish.

You will need

1 Packet of Spaghetti

2 Red Bell Peppers

1 Scotch Bonnet Pepper

1 Tomato

1.5 Red Onions

Half a thumb of ginger

3 Spoons of Cooking Oil

1 Tbsp of Salt

1 Tsp Seasoning (Cubes/Knorr/Maggi)

2 Bay Leaves

1 Tsp White Pepper

1 Tsp Thyme

1 Tsp Curry

  1. Add 4 Cups of water to a pot along with 1 spoon of cooking oil and 1 Tbsp of Salt, bring to a boil. Cook your pasta till it is al dente and drain it. Set aside
  2. Blend your peppers, tomatoes, and 1 onion without water till it has a rough consistency but is blended.
  3. Heat two spoons of cooking oil, saute the holy trinity of flavorful cooking,  ginger, garlic and onions for 5 minutes, then add your blended pepper mix. I promise you sauteeing these three things for any dish will make your dishes a whole lot better!
  4. Season with white pepper, curry and thyme. Add your bay leaves and let this simmer. You will realize that blending without water allows your pepper mix to fry faster. Let this cook over high heat for 8 minutes.
  5. Your pepper mix should be well on its way to being cooked with the oil rising to the top, add in your al dente pasta and toss properly to coat each strand.
  6. Reduce your heat and let this simmer on low for 5-7 minutes. Here you want that pepper base to finish the cooking of the pasta and let your pasta absorb the flavour in that pepper base. Discard bay leaves and serve hot.

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NB: I realized that Jollof Spaghetti tastes better the next morning. I don’t make the rules.

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