Recipe: Eating on a Dime Jollof spaghetti

Recipe: Eating on a Dime Jollof spaghetti Delicious, fresh and tasty.
Jollof spaghetti. Note: My mixed vegetables consist of Carrots, Green Beans, and Sweet Peas but feel free to use any choice of Vegetables. Jollof spaghetti is a delicious alternative to everyday Nigerian Jollof rice. This recipe is incredibly delicious and cooks way faster than the rice version.
When I tasted the end product, I felt Jollof Spaghetti was missing something.
It had the normal nice jollof taste, , the sweet tomato taste.
Looks like some 'kick' was needed, but not spicy a bit tangy.
You can have Jollof spaghetti using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Jollof spaghetti
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You need of Spaghetti.
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You need of Potatoes.
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Prepare of Spring onion.
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Prepare of Scotch bonnet.
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You need of Onion.
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Prepare of Garlic.
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It’s of Maggi.
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It’s of Salt.
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You need of Curry.
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You need of Oil.
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You need of Onga.
Some lemon juice and the rind and the taste and.
How to cook jollof spaghetti (spaghetti jollof) For this jollof spaghetti recipe you will need spaghetti, red long peppers or red bell peppers, tomatoes, Scotch bonnets, spices, vegetable or sunflower oil, prawns, chicken breasts and other ingredients as listed in the recipe card below.
Sierra Leone recipe / West African recipe : This Jollof spaghetti aka Jollof pasta would be perfect to serve up at any party.
So I have this two part plan.
Jollof spaghetti instructions
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Peel,dice and wash potatoes. Wash n blend scotch bonnet, onion n garlic.wash n chop spring onion..
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In a pot add some oil. Pour blended pepper, stir fry then add chopped spring onion n potatoes n stir fry again for like 2mins. Add water put all seasonings and cover..
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When d water boils put spaghetti n stir,cover n let it cook for 15mins. Your jollof is ready, enjoy.
First, come up with the perfect jollof spaghetti recipe.
Yes you heard me right, jollof pasta.
Second, convince my sister to serve said Jollof pasta at her wedding next year.
Growing up, Jollof spaghetti was one of the first dishes I cooked.
I used to cook it with all kinds of protein; from dry fish to liver to shaki.