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By Molly

Jollof spaghetti

4 steps
Prep:15minCook:20min
When we were growing up, we often asked our mum for spag bol, and this is what she produced. Rather than a blend of Italian flavours, however, hers tasted just like jollof. What was once a dish we used to laugh about has since become a staple in our own home, and now takes us back to childhood and shared meals with our siblings. Prep 15 min Cook 20 min Serves 2-3
Updated at: Wed, 15 Jan 2025 21:07:52 GMT

Nutrition balance score

Great
Glycemic Index
51
Low
Glycemic Load
64
High

Nutrition per serving

Calories855.8 kcal (43%)
Total Fat31.3 g (45%)
Carbs125.8 g (48%)
Sugars20 g (22%)
Protein21.6 g (43%)
Sodium1746.3 mg (87%)
Fiber12.5 g (45%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Start with the spaghetti. Bring a large pot of salted water to a boil, then add the olive oil. Drop in the spaghetti, cook according to the package instructions, until al dente, then drain, reserving 150ml of the pasta cooking water. Put the cooked spaghetti in a large bowl.
Step 2
While the pasta is cooking, put the tomatoes, red peppers, the halved onion, scotch bonnet and tomato puree in a food processor and blend smooth.
Step 3
Heat the vegetable oil in a deep saucepan, then saute the chopped onion, garlic and ginger for two to three minutes. Pour in the blended tomato mixture, stir in the paprika, chicken stock powder, curry powder, thyme and basil, if using, and season with salt to taste. Turn down the heat to low and leave to cook for a further three minutes.
Step 4
Add the drained spaghetti to the pan, then gradually add the reserved cooking water to loosen the sauce to your liking. Gently turn the spaghetti through the jollof sauce, making sure it’s fully coated, then season to taste. Garnish with parsley, if using, and serve.

Notes

1 liked
0 disliked
Spicy
Under 30 minutes
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