How To Make Nigerian Vegetable Jollof Pasta

Making pasta is always a thrill, most especially when it’s jollof pasta you’re making. It’s safe to say i’m a pasta enthusiast because it’s very versatile and remixable and I believe that Nigerians should tap into it more and reinvent the pasta with indigenous Nigerian favours.

INGREDIENTS
1. 50 pieces spaghetti (approx. 200 grams)
2. 4 cooking­spoonful red stew(tomato stew,chicken stew or
beef stew)
3. 1 carrot
4. 1 handful green beans
5. 1 small Irish potato (optional)
6. 2 runner beans (optional)
7. 2 tablespoonful Sweet Corn (optional)
8. 1 onion (chopped)
9. About 150ml Meat or Chicken stock(you can use water as a
substitute)
10. 1 tablespoonful ground crayfish(optional)
11. 1 stock cube/seasoning cube
12. scotch bonnets peppers/atarodo (to taste)
13. salt to taste
14. Water

 

DIRECTIONS
-Put some water to boil, when it starts to bubble, add the spag and a little salt and parboil for 3 minutes. Then
strain to a sieve. This pre­cooking process helps to get rid of the excess starch that comes with most spaghetti.

-Place the prepared stew into a pot (If you like your jollof spaghetti really stewy, you can set aside about a cooking spoonful of the stew, for later use). Add the meat or chicken stock(or water) into the stew pot and leave to boil on high heat for 5 minutes.

– Add the precooked spaghetti, the vegetables, the ground crayfish (this is optional), the stock cube, salt and pepper to taste.. and any other seasoning you like to add and leave to boil for 5 minutes on medium heat.

-When the liquid in the spaghetti is almost dried, add the remaining stew to the top, cover the pot and simmer for a minute until the spaghetti is done.

Now mix thoroughly and turn off the heat. and your Jollof
Spaghetti is Ready.