Jollof Spaghetti Recipe

Boil the spaghetti

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 400 g spaghetti and cook 8–10 minutes until just al dente (slightly firmer than usual because it will stir-fry later). Stir occasionally to prevent sticking.

Reserve 120 ml (about 1/2 cup) of the pasta cooking water, then drain the spaghetti. Toss the drained spaghetti with 1 tablespoon vegetable oil to prevent sticking and set aside.

Prepare tomato-pepper puree

In a blender or food processor, combine the chopped ripe tomatoes, red bell pepper, scotch bonnet (seed and membrane removed if you want less heat), and half the onion. Blend to a smooth but slightly coarse puree. Set aside.

Fry aromatics and build flavor

Heat 4 tablespoons vegetable oil in a large, deep skillet or wok over medium-high heat. Add the remaining half onion (sliced) and sauté 3–4 minutes until translucent. Add the minced garlic and ginger and sauté 30 seconds until fragrant.

Stir in 3 tablespoons tomato paste and fry 2–3 minutes, stirring constantly, until the paste darkens slightly — this deepens the flavor and removes raw tomato taste.

Pour in the blended tomato-pepper mixture. Bring to a simmer, then reduce heat to medium-low. Add 1 tablespoon fresh thyme, 2 bay leaves, 1 tsp curry powder, 1 tsp smoked paprika, crumbled bouillon cube (or stock powder), 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Stir to combine.

Let the sauce simmer, uncovered, for 15–20 minutes, stirring occasionally, until it reduces and the oil begins to separate at the edges. If the sauce becomes too thick or dries out, add vegetable/chicken stock a little at a time (up to 300 ml total) or some reserved pasta water to loosen it to a saucy consistency.

Once the sauce has reduced and is well seasoned, taste and adjust seasoning (salt, pepper, sugar) and heat level (add more scotch bonnet if needed). Remove the bay leaves.

Add the diced green bell pepper and optional carrot to the sauce and cook 2–3 minutes so they remain slightly crisp. Stir in the chopped parsley and half of the sliced spring onions.

Add the cooked spaghetti to the pan. Using tongs or two forks, toss the spaghetti in the sauce until thoroughly coated. If the mixture looks dry, add 2–4 tablespoons of the reserved pasta water or stock and continue tossing until the sauce clings to the noodles. Cook together 2–3 minutes to marry flavors.

Taste and finish: squeeze the juice of the lime or lemon over the jollof spaghetti for brightness if using, then give a final toss. Drizzle a little extra oil if you like gloss. Garnish with remaining spring onions and additional chopped parsley.

Serve hot. Optionally pair with fried plantain or a simple side salad.