If you lived in Nigeria, this is one of those dishes you learned how to cook first. Well this and concoction rice. I would have to give credit to our house-help at the time as she taught me how to make this. It has somehow stuck with me till now and I always try to vary it with the ingredients I add to it. Sometimes I add raisins, grounded peanuts, beef, chicken etc. It’s one of those dishes you can manipulate in terms of ingredients and cooking techniques. Some people I know boil the pasta separately, fry the stew and mix it together in one pot. Others fry the stew, add the raw pasta and pour water and boil it till the water dries up. Personally, I think the former method works better as waiting for water to dry sometimes can make the pasta too soft. Enjoy my variation of Jollof Pasta.
N.B : You can also use spaghetti
Serves 1-2 people
3 cups of Pasta
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
1/2 bulb of onions (chopped)
2 large tomatoes (blended)
2 scotch bonnet peppers (blended)
1 stalk of spring onion (chopped)
5 Jumbo shrimps
1 pound of butter
2 Seasoning cubes
Salt to taste
1 teaspoon of curry
a pinch of thyme
1 cooking spoon of oil
1 tablespoon of crushed peanuts
Boil your pasta with the butter till soft and set aside.
Heat up your oil, fry the onions and blended tomatoes and peppers.
Season the sauce with salt, seasoning cubes, curry and thyme.
Pour and stir in the shrimp at this point and fry for 3minutes.
Pour in your pasta and chopped vegetables and stir in. Allow to simmer for 5-7 minutes.
Sprinkle the crushed peanuts(optional) and serve hot.
Tagged: chopped vegetables, concoction rice, jollof macaroni, jollof pasta, jumbo shrimps, naija food, naija food blog, nigerian food, nigerian food blog, nigerian pasta recipes, pasta recipes, scotch bonnet peppers, spring onion, tomato macaroni, tomato pasta