Jollof Spaghetti

Ingredients

• 3 mediumtomatoes
• 2bell peppers (red preferred)
• 1/2onion
• 4–5scotch bonnet peppers
• 45 ml (3 tablespoons)oil
• 100 gtomato paste
• 3 clovesgarlic, minced
• 1 teaspooncurry powder
• 1 teaspoonthyme
• 1/2 teaspoonsalt
• 1 teaspoononion powder
• 400 gspaghetti
• 1 teaspoonsalt
• 1.42 litres (6 cups)water

Instructions

1. 1

   Prepare the vegetables

   Peel the dry outer skin from the onion and rinse the tomatoes, pepper and bell peppers. Remove the bell peppers' stems and seeds, which can make the sauce taste bitter.

2. 2

   Blend the sauce

   Blend the tomatoes, bell peppers, scotch bonnets and onion until smooth. For a milder sauce, use fewer scotch bonnets or remove their seeds.

3. 3

   Fry the tomato paste

   Heat the oil in a pot and fry the minced garlic until fragrant. Add the tomato paste and fry for about 5 minutes to cook away its raw, tart taste.

4. 4

   Simmer the sauce

   Add the blended pepper mixture. The method also calls for a bouillon cube, garlic powder, salt, thyme, curry powder and onion powder, although the ingredient list does not specify amounts for the bouillon cube or garlic powder. Cook for about 5–7 minutes, then lower the heat and simmer for another 10 minutes.

5. 5

   Boil the spaghetti

   While the sauce simmers, bring a pot of water to the boil. Add the spaghetti and 1 teaspoon of salt.

6. 6

   Drain the pasta

   Boil for about 5 minutes, until cooked but not soft. Drain the spaghetti and set it aside, reserving some pasta water in case you need to loosen the sauce.

7. 7

   Combine pasta and sauce

   Add the cooked spaghetti to the pot with the sauce and toss until the strands are coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches the consistency you want.

8. 8

   Serve warm

   Transfer the pasta to a serving dish and enjoy it warm.

What is jollof spaghetti?

Jollof spaghetti is a pasta variation on jollof, the West African family of dishes built around a seasoned tomato and pepper base. This version uses blended tomatoes, bell peppers, onion and scotch bonnets, then coats spaghetti in the cooked sauce.

Red bell peppers bring sweetness to balance the tomatoes and chilli. Frying the tomato paste before adding the blended mixture helps give the sauce a more rounded, less raw-tasting flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 14g protein, 90g carbs, 11g fat.

Most of the carbohydrates come from the spaghetti, while the oil supplies most of the fat. The pasta also provides some protein; the vegetables contribute flavour and a little fibre. Serve a portion with salad or vegetables, and add a protein-rich side if you want a more balanced plate.

Build the pepper base

Bell peppers: remove their stems and seeds before blending, as directed, to avoid bitterness. Red peppers are the preferred choice here for their sweetness.

Scotch bonnets: four to five make a fiery sauce. Use fewer or remove their seeds if you want to moderate the heat.

Cook out the tomato paste

Garlic first: fry the minced garlic in the oil until fragrant, keeping an eye on it so it does not scorch. Stir in the tomato paste and give it about 5 minutes in the pot.

Blended vegetables next: add the pepper mixture and seasonings, then follow the stated 5–7 minutes of cooking and 10-minute simmer. The method mentions bouillon and garlic powder, but gives neither in the ingredient list.

Keep the spaghetti firm

Short boiling: the recipe calls for about 5 minutes, aiming for spaghetti that is cooked but not soft. Pasta can cook at different speeds, so check its texture rather than relying on the clock alone.

Reserved water: save some of the cooking water before draining. Its starch can help loosen the sauce as you toss the spaghetti through it.

Coat every strand

Toss the drained pasta with the sauce while both are hot, so the sauce spreads across the strands. If it clings too thickly, add reserved pasta water a little at a time.

Stop when the sauce coats the spaghetti without pooling heavily at the bottom of the pot. Serve straight away while warm.

Round out the meal

Serve the spaghetti as the main dish, or pair it with a simple green salad or cooked vegetables for freshness and contrast. Keep accompaniments mild if you want the pepper sauce to remain the focus.

For a more substantial plate, serve it with a protein-rich side such as beans or grilled chicken. The sauce is already seasoned, so taste before adding extra salt at the table.

Recipe notes & tips

• Blend the vegetables until smooth so the sauce coats the spaghetti evenly.
• Remove bell pepper stems and seeds before blending to avoid a bitter flavour.
• Fry the tomato paste for the full 5 minutes to cook out its raw taste.
• Start with fewer scotch bonnets if you are unsure how much heat you want.
• Reserve pasta water before draining, as it can help loosen the sauce.
• Check the spaghetti after about 5 minutes so it stays cooked but not soft.

Variations

• Milder sauce: use fewer scotch bonnets or remove their seeds before blending.
• Sweeter pepper base: use red bell peppers as preferred in the recipe.
• Extra vegetables: serve with cooked vegetables on the side.
• Heartier plate: pair the spaghetti with beans or grilled chicken.
• Looser sauce: toss in a splash of reserved pasta water.

Common mistakes to avoid

• Leaving bell pepper seeds in: remove the seeds and stems before blending to help prevent bitterness.
• Scorching the garlic: fry it only until fragrant before adding the tomato paste.
• Skipping the tomato paste fry: cook it for about 5 minutes to reduce its raw, tart taste.
• Overcooking the spaghetti: start checking at about 5 minutes and drain while it is still firm.
• Adding too much pasta water: mix in a small splash at a time until the sauce coats the strands.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until hot in a pan or microwave; add a small splash of water if the pasta has dried out.

Frequently asked questions