Stir-Fried Jollof Spaghetti
Stir-fried jollof spaghetti applies the flavors of West African jollof rice to pasta. The sauce starts with tomato paste pounded together with fresh ginger, garlic and chile, then fried in oil so it deepens before anything else goes in. Seasoning cubes add the savory backbone typical of Nigerian home cooking, and carrots and bell pepper keep some texture. The spaghetti is boiled separately, so the noodles stay distinct instead of turning soft in the sauce.
Instructions
Pound the tomato paste, ginger, garlic and chile pepper together until you have a thick, well-mixed paste. Set it aside while you cook the pasta.
Bring a pot of water to a boil, add the spaghetti and cook it for 8 minutes. Drain it and keep it nearby, since it will be added to the sauce at the end.
Heat the vegetable oil in a separate pot. Add some of the sliced onions and sauté them for 2 minutes.
Add the pounded tomato mixture to the pot and let it fry in the oil. Stir it as it cooks so it does not catch on the bottom.
Stir in the remaining sliced onions along with the seasoning cubes and salt, adding the salt to your own taste. Then add the chopped bell pepper and the carrots and stir them through.
Add the cooked spaghetti to the pot and stir until every strand is coated with the sauce and vegetables. Serve it hot.
Make it personal.
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