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Jollof Spaghetti
45 minServes 4Nutri-Score C€€
C
45 min
45 minJollof Spaghetti
what you need
Ingredients
spaghettiGrains400 g
tomatoes (blended)Produce4 pieces
red bell pepper (blended)Produce1 piece
onion (chopped)Produce1 piece
tomato pastePantry60 g
vegetable oilPantry60 ml- chicken stockPantry300 ml
curry powderSpices5 g
dried thymeSpices3 g
bay leafSpices1 piece
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
521kcal
- Carbs
- 80 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Stovetop
Saucepan
Frying pan
Blender
Colander
wooden spoon
step by step
Method
- Step 1
Blend the pepper base
- Blend the tomatoes, red bell pepper and half of the onion into a smooth mixture.
- Step 2
Fry the tomato base
- Heat the vegetable oil in a frying pan and soften the remaining chopped onion.
- Add the tomato paste and fry for a couple of minutes.
- Pour in the blended pepper mixture and fry until the raw taste is gone and the sauce thickens.
- Step 3
Season the sauce
- Stir in the curry powder, dried thyme, bay leaf, salt and black pepper.
- Pour in the chicken stock and bring to a simmer.
- Step 4
Cook the spaghetti
- Break the spaghetti into the simmering sauce and stir so it is well coated.
- Cover and cook until the pasta is tender and has absorbed the sauce, stirring occasionally.
- Step 5
Serve
- Fluff the spaghetti with a spoon and serve hot.