Native Jollof Spaghetti
Native jollof spaghetti is a Nigerian pasta dish cooked in palm oil with meat, peppers and smoked fish. It follows the method of native jollof rice, but the spaghetti is boiled briefly first and then finished in the pepper base, so it soaks up the flavor of fermented locust beans, ground crayfish and smoked catfish. Scent leaves go in at the end for a fresh, herbal note. It suits any meal of the day.
Instructions
Bring a medium pot of water to a boil, add the spaghetti and boil for 5 minutes so it is only partly cooked. Drain it in a sieve and rinse with cold water.
Heat the palm oil in a pot over medium-high heat. Add the boiled meat and fry for about 5 minutes, until browned, then lift it out and set it aside.
In the same pot, add the chopped onion, iru and fresh pepper mix. Stir, then let it cook for about 20 minutes.
Stir in the stock cubes, ground crayfish, smoked fish and kpomo, and add salt to taste. Keep cooking until the liquid has almost dried up.
Pour in a little more water, stir and bring to a boil. Add the partly cooked spaghetti and cook until it is soft and the water has almost evaporated.
Stir in the fried meat and the scent leaves. Take the pot off the heat and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
