Jollof Spaghetti is a flavorful variation on classic West African Jollof rice—swapping rice for pasta while keeping all the rich tomato, pepper, and spice goodness intact. This dish is ideal when you want something comforting, quick, and bold—especially for busy weeknights or when feeding the whole family.
Recipe & Steps
- Make the Sauce: Blend bell peppers, tomatoes, onions, Scotch bonnet, garlic, ginger, thyme, and spring onion. Simmer with oil until reduced and fragrant.
- Prepare the Protein: Season your meat (chicken, beef, or fish) with curry, thyme, garlic powder, and a seasoning cube. Boil until tender, then fry lightly for color.
- Cook the Spaghetti: Boil pasta in salted water until about 70% done, then drain—reserve about ½ cup of pasta water.
- Combine: Fry some sliced onion, add the blended sauce, and season with smoked paprika and herbs. Stir in the meat, then add the spaghetti and a little reserved water. Mix until every strand is coated in the sauce.
Serve your Jollof Spaghetti with fried plantains, boiled eggs, or a fresh salad for a complete meal.
