The goal of a successful jollof spaghetti is making it taste like jollof instead for tomato sauce and spaghetti.
Jollof Spaghetti Ingredients
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1 lb usually 1 box thin spaghetti
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2 3/4 cups chicken stock I used a home made stock
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5 large about 2 lbs plum/roma tomatoes
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1 large onion
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1 red bell pepper
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2 scotch bonnet peppers
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3 tbsp vegetable oil
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2 tsp bouillon powder
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1 tsp dried thyme
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1 tsp curry powder
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A small handful of basil optional
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Salt to taste
Jollof Spaghetti Instructions
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Blend the tomatoes, onions, and peppers until smooth.
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Boil down the tomato sauce on in a pot on medium- high heat until the sauce is about half the amount, and has thickened significantly to look like a paste. This takes about 15-20 minutes, depending on how high the heat is.
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Be sure to stir the sauce occasionally to prevent it from burning.
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Once the sauce is reduced, pour in the stock, oil, thyme, curry powder and bouillon. At this stage, taste the sauce and adjust for salt.
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Add in the spaghetti, pushing it down or breaking it to fit into the pot.
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Cover and allow to cook for 5 minutes on low-medium heat.
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After 5 minutes, the pasta should be soft enough to stir. Stir, turn down the heat to low, and allow to cook for another 8-10 minutes.
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After 8 minutes, stir, and the pasta should be cooked. If it is not, add in a splash (about 1/4 cup) of water and continue to cook for another 5 minutes.
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If you choose to add basil, add it in at this stage, and then serve.
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