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New Nigerian Christmas Jollof #2: Spaghetti Jollof

by on December 16, 2016
 

And I use spaghetti here to cover/ describe the family of pasta strands – linguine, spaghettini and the others. Forgive me.

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I’ve had many hits, only a few misses and I can say it makes a great alternative to rice.

Tip: use gluten-free or wholemeal pasta if you like.

I love the way the sauce coats the strands of spaghetti or linguine which I’m partial to. I like the body, the heft it gives – well matched against the spiced sauce.

For best results, cook your pasta for 3 – 5 minutes to soften, drain and then add to sauce-stock mixture once combined.

I begin by sauteeing sliced onions and green bell peppers – I love the peculiar flavour the green bell peppers add to the sauce.

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Tomato puree follows and finally, the tomato stew/ sauce. I adjust the seasoning – a bit of curry powder, some dried thyme to my taste. Then I add the stock, stir to loosen and combine it all and finally, I add the par-cooked linguine in this case. You can use other pasta shapes if you like – best to par cook them too.

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Using tongs – I find it easiest with them – I toss the linguine in the sauce and set the pan, covered on low heat. I check every few minutes, gently tossing the pasta in the sauce because it cooks differently from the way rice does – you could actually have pools of sauce in one area, the bottom burning and all sorts of disasters if you don’t keep watch over it.

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Add more stock if you need.

When it’s cooked,  serve as you like – I like sautéed greens, roast chicken and plantain. What would you like? Let me know and I will share recipes if possible.

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Third in our series? A seafood Jollof that’s part Paella, part Jollof and altogether delicious. Wait for it – read about Acha Jollof for completeness xxx