Cookbook:Native Jollof Spaghetti

Native Jollof Spaghetti
Category	Pasta recipes
Difficulty

Cookbook | Ingredients | Recipes

Native jollof spaghetti is a Nigerian dish of pasta made with palm oil, meat, spicy peppers, and native Nigerian seasonings. It is similar to native jollof rice, with spaghetti substituted for the rice. It can be eaten at all times of the day.

Ingredients

• 300 g uncooked spaghetti
• Palm oil
• 500 g assorted meat, boiled
• 1 medium onion, chopped
• 2 tablespoons fermented locust beans (iru)
• 1½ cups fresh pepper mix
• 2 Knorr stock cubes
• 1 tablespoon ground crayfish
• 1 medium Nigerian smoked catfish or titus fish
• Kpomo
• Salt
• Handful of scent leaves

Procedure

1. In a medium-size pot, bring water to a boil. Add the spaghetti, and boil for 5 minutes. Drain in a sieve, and rinse with cold water.
2. Heat the palm oil in a pot over medium-high heat. Add the cooked meat, and fry for about 5 minutes to brown it. Remove the meat and set aside.
3. In the same pan, add the chopped onions, iru, and the fresh pepper mix. Stir and allow to cook for about 20 minutes.
4. Stir in the stock cube, ground crayfish, smoked catfish, kompo, and salt to taste. Continue to cook until the water is almost dried up.
5. Add some additional water, stir, and bring to a boil. Stir in the partially-cooked spaghetti. Cook until the spaghetti is soft and the water is almost evaporated.
6. Stir in the fried meat and scent leaf.
7. Remove from the heat, and serve.