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Many people do not know that the term Jollof, refers actually to a concept/technique of cooking. It involves the cooking of food in one pot with

ingredients added at different / key stages during the cooking process. IT is actually this timing or you may also call it precision, that make up for the variations that emerge in the resulting dishes. Of course the quality and quantity of ingredients used play also a really important role.

So its not surprising to have diffident types of Jollof. There is Jollof rice, Jollof beans, Jollof yam and of course Jollof Spaghetti.

Spaghetti is well loved and fully embraced import to Nigerian cuisine, and as expected, we have found our own ways of cooking and enjoying it.

Jollof Spaghetti can be made simply or quite elaborately as we choose. A variety of meat, dish and vegetables can be added, according to your preference. The crucial thing is to make the base sauce right. This will almost certainly guarantee a delicious dish.

What you need

  • Durum wheat spaghetti
  • Tomato paste
  • Scotch bonnet chilli
  • Red pepper
  • Onion
  • Cheddar cheese (optional)
  • Chicken stock
  • Salt
  • Coconut oil

What to do
  1. Blend the pepper, chilli pepper and onion in a blender. (the amount you use will depend on the amount of spaghetti you wish to cook).
  2. Then transfer the blend into a large sauce pan in which you have heated some oil. Also add tomato paste and stir well.
  3. Allow to sizzle for about 2 minutes then add some chicken stock. Turn heat to medium and cook for about 5 minutes or until the emerging sauce thickens.
  4. Simultaneously, cook some spaghetti in some salted boiling water, al dente. This should be for about 5 minutes.
  5. Then strain the spaghetti and transfer into the sauce. Make sure the sauce pan is large enough to contain all. Stir well for even distribution, then turn heat down and allow to simmer until spaghetti cooks to your degree of softness or tenderness. You can add your preferred vegetables at this stage and allow all to cook through.
  6. Serve hot, with freshly shaved/grated cheese.


News articles in the section are RSS feeds from the following sources:

The African Pot Nutrition | Modern African Cuisine | Kadi African Recipes | Funke Koleosho's New Nigerian Cuisine | SA Food and Wine Blogs

 

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