JOLLOF SPAGHETTI RECIPE | SISIYEMMIE

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Fellow foodies, today's recipe is one of my  favorites even though I don't make it often. Remember when I told you about The Place being one of my favorite fast food outlets in Lagos? I'm sure I mentioned their spaghetti...it's very good, but not as good as this recipe I'm about to give you. LOL. Because this one na baddo and it's very simple! If you feel it's easier to to watch the video so you can actually see the step by step, then feel free...press play below! Wait...have you SUBSCRIBED to my Youtube Channel? What are you waiting for? Click HERE

INGREDIENTS

Spaghetti

Tomatoes

Ata Rodo

Green chill

Green Pepper

Onions

Tatashe

Boulion cubes

Chicken stock

Salt

Curry

Thyme

Mixed Vegetables

PREPARATION

• In a pot of boiling water, place your spaghetti, add some salt and a tablespoon of vegetable oil. I usually don't like to break my spaghetti. Boil for 5 minutes, pour in a sieve and drain then set aside.

• Blend your tomato, ata rodo, green chilli (this green chilli gives a very unique taste) tatashe and 1 bulb of onion. Blend smooth.

• Heat up your pan (I like to use a big wok instead), add a bit of vegetable oil, allow that to heat up.

• Add sliced onions to the oil, add some curry, when the onion is a bit soft, add the sliced green pepper. Let it fry for about a  minute. Every where should be tasonsoning by now (nice aroma)

• Add your blended tomato mixture, add a bit of salt and some maggi, add thyme and allow to fry for like 10  minutes. You will know the stew is cooked once the oil starts floating. 

• Add mixed vegetables and allow to cook for 2 minutes. Mixed vegetables includes sweet corn, green beans, peas, carrots.

• Add your spaghetti to the mixture, I like to add mine bit by bit because sometimes the spaghetti will be more than the stew and you don't want that. Any left over spaghetti is used another day. 

• After combining mixture, add your chicken stock. Your chicken stock should be thick so that just a bit goes a long way (when I boil chicken I don't add water, so the stock is always concentrated and thick). mix together and let it stay for 2 minutes (cover the pot).

• Slice some more green pepper and add to the spaghetti, let it simmer. This green pepper is what give it an extra delicious aroma and flavour. 

Try it! How else do you prepare your jollof spaghetti?

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