Easiest Way to Summer Delicious Jollof spaghetti
Easiest Way to Summer Delicious 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 cook Jollof spaghetti using 3 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Jollof spaghetti
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You need of spaghetti, groundnut oil, crayfish, Green beans,.
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It’s of Onion,onion leave,Green pepper,carrots, lsalt and maggi.
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It’s of Little stew sauce.
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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Parboil the spaghetti for 5miutes, pour in a sieve and set aside.
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The vegetables must have been sliced, then pour in the oil,onion pepper,crayfish and all the vegetable and Fry for 2minutes, then add the stew sauce, add water that will get the spaghetti done..
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Cover the pot and when it has come to a boil, add the spaghetti and cook till done. Serve and enjoy when hot.
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.
