Pasta Dishes

Spaghetti Jollof

This is my son’s favourite way to eat Spaghetti


Ingredients (serves 5-6)

  • 1 pack Spaghetti
  • 1.5 cups pre cooked pepper mix (tomatoes + jalapeños + scotch bonnet, ratio 5:1:1)
  • 1/4 Tomato Paste
  • 1 Cup Chicken or Beef Stock
  • 2 bay Leaf
  • 1 tbsp curry powder
  • 1/2 tsp dried thyme
  • Salt to taste
  • 2 or more Bouillon Cubes (These days I use MSG free seasonings )
  • 1/2 Cup Vegetable oil
  • 1 medium sized onions
  • *4 cloves of garlic chopped
  • *Chopped mixed herbs (optional, I used basil, rosemary and fresh bay leaf in place of the dried ones.)
Fresh herbs picked from the garden. Bay leaf (2 types), Basil, Rosemary, Garlic Chives


  • In a clean pot, heat up vegetable oil, fry chopped onion and garlic with bay leaf till the onions are slightly tender.
  • Add the pepper mix , tomato paste, stock, curry, thyme, taste after adding stock before you add the bouillon cubes, and salt, so as not to over season or salt it.
  • Allow the pepper to fry a little then add 750 ml of water and put in the spaghetti
  • Cook till the spaghetti is al dente or soft enough to your taste.

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