Nigeria / Bread
Native Jollof Spaghetti
Native jollof spaghetti is a Nigerian dish of pasta made with palm oil, meat, spicy peppers, and native Nigerian seasonings. It is similar to native jollof rice, with spaghetti substituted for the rice. It can be eaten at all times of the day.
Ingredients
- spaghetti, uncooked300 g
- palm oil
- assorted meat, boiled500 g
- onion, chopped1
- fermented locust beans, iru2 tbsp
- fresh pepper mix1 1/2 cup
- Knorr stock cubes, Knorr brand2
- ground crayfish1 tbsp
- Nigerian smoked catfish or titus fish1
- Kpomo
- salt
- scent leaves1 handful
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a medium-size pot, bring water to a boil. Add the spaghetti, and boil for 5 minutes. Drain in a sieve, and rinse with cold water.
Heat the palm oil in a pot over medium-high heat. Add the cooked meat, and fry for about 5 minutes to brown it. Remove the meat and set aside.
In the same pan, add the chopped onions, iru, and the fresh pepper mix. Stir and allow to cook for about 20 minutes.
Stir in the stock cube, ground crayfish, smoked catfish, kompo, and salt to taste. Continue to cook until the water is almost dried up.
Add some additional water, stir, and bring to a boil. Stir in the partially-cooked spaghetti. Cook until the spaghetti is soft and the water is almost evaporated.
Stir in the fried meat and scent leaf.
Remove from the heat, and serve.
