Nigerian Spaghetti Jollof

• •400 Spaghetti (broken into halves or thirds)
• •1 cup Vegetable oil
• •1 piece Onion (large, chopped)
• •4 tbsp Tomato paste
• •2 pieces Red bell peppers (medium, roughly chopped)
• •3 pieces Roma tomatoes (medium, roughly chopped)
• •1 pieces Scotch bonnet peppers (or to taste, deseeded for less heat, roughly chopped)
• •3 piece Garlic cloves (minced)
• •1 inch Fresh ginger (grated)
• •3.5 cup Vegetable broth or water (plus more if needed)
• •2 piece Seasoning cubes (Maggi or Knorr, crushed)
• •1 tsp Curry powder
• •1 tsp Dried thyme
• •1 piece Bay leaf
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (freshly ground)
• •1 cup Mixed frozen vegetables ((carrots, peas, green beans))
• •1 cup Cooked chicken or beef (shredded or diced (optional))

Instructions

1. 1

   Prepare the Pepper Base: In a blender, combine the red bell peppers, Roma tomatoes, and scotch bonnet peppers with about 1/4 cup of water. Blend until smooth. Set aside.

2. 2

   Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Cook Tomato Paste: Stir in the tomato paste and cook for 5-7 minutes, stirring frequently, until it darkens in color and the oil separates. This step is crucial for depth of flavor.

4. 4

   Simmer the Sauce: Pour in the blended pepper base. Add the crushed seasoning cubes, curry powder, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly. Stir occasionally to prevent sticking.

5. 5

   Add Spaghetti and Liquid: Add the broken spaghetti to the pot. Pour in the vegetable broth or water. Stir well to ensure the spaghetti is submerged and coated in the sauce. If using optional cooked chicken or beef, stir it in now.

6. 6

   Cook the Jollof: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed. Stir gently every 5-7 minutes to prevent the spaghetti from sticking to the bottom. If the liquid evaporates too quickly and the spaghetti is not cooked, add a little more broth or water.

7. 7

   Incorporate Vegetables: Stir in the mixed frozen vegetables during the last 5 minutes of cooking. Continue to cook until vegetables are tender-crisp.

8. 8

   Rest and Serve: Remove the bay leaf. Turn off the heat and let the Spaghetti Jollof rest, covered, for 5 minutes. Fluff gently with a fork before serving hot. Garnish with fresh parsley if desired.

Chef's Tips

• 💡**Don't Rush the Tomato Paste:** Cooking the tomato paste thoroughly until it darkens and separates from the oil is key to a deep, rich Jollof flavor.
• 💡**Prevent Sticking:** Stirring the spaghetti frequently while it cooks in the sauce prevents it from clumping together and sticking to the bottom of the pot. A non-stick pot is also helpful.
• 💡**Taste and Adjust:** Always taste the sauce before adding the spaghetti and adjust salt and spices as needed. The flavors will concentrate as it cooks.
• 💡**Optional Smoke Flavor:** For a traditional 'smoky' Jollof flavor (called 'bottom pot' or 'party jollof' in Nigeria), you can let the bottom layer of spaghetti crisp up slightly without stirring too much at the end, but be careful not to burn it.