- Spaghetti400 Grams
- Seafood250 GramsPrawns And Shrimps, deveined and shells removed
- Tomato5Small to Medium Sized
- Pepper8 PiecesA mix of 5 chilli pepper (shombo) and 3 habanero pepper(ata rodo)
- Garlic1 Clove
- Thyme1/2 to 1 Teaspoons
- Curry Powder3/4 Tablespoons
- Dried Bay LeavesAbout 2 pieces
- Salt and Bouillon / Seasoning CubesTo Taste
- Vegetable Oil
- Onion2 Pieces1 medium onion to be blended and 1 small onion to be chopped
- Tomato Paste2 Tablespoons
- Aluminium Foil (Optional)
- Ginger Powder1/2 Teaspoons
- Garlic Powder1/2 Teaspoons
1. Blend the tomatoes, 1 medium sized onion, pepper and garlic together.
2. Put the blended puree in a pot and let it steam until the puree thickens and there is no liquid left in the puree.
3. Slice the small sized onions, set aside.
4. Wash the prawns and shrimps, season with salt, curry powder, chilli powder and a few drops of hot chilli sauce (optional),
5. Add about 1 cup of oil to a pan, heat up, fry the shrimps and prawns until done.
6. Drain the oil from the prawns and shrimps, add about 1/2 to 1 cup of same oil to a pot, heat up.
7. Add the sliced onions, saute for about 3 minutes, then add the tomato paste, stir and fry for about 2 minutes then add the steamed blended puree from step 1.
7. Stir, let it simmer for about 3 minutes, then season with salt and seasoning cubes to taste, thyme, curry powder, ginger powder, garlic powder and chilli powder. Also add the bay leaves and stir.
8. Let it cook for about 5 minutes, then add the prawns and shrimps. Stir and let it cook for about 5 to 10 minutes. While this is cooking, add water to another pot, heat up.
***The liquid in the pot may dry up as the sauce cooks along, add a little water at a time to supplement on liquid if this happens.
9. Add the spaghetti, add salt and let it cook for about 4 to 5 minutes depending on the brand of spaghetti or until it is half done. Don’t let it cook until it’s fully done.
10. When the sauce is sufficiently cooked enough, depending on the quantity of spaghetti you have, add between 1/2 cup to 1 cup of the pasta water to the sauce (I added about 3/4 cup), then add the spaghetti. Taste for salt, if not enough, add more or seasoning cube. It’s important to not add too much water so the jollof spaghetti won’t get soggy. Let the spaghetti finish cooking in its own steam instead.
11. Stir, place the aluminium foil over the pot, then cover the pot and let the spaghetti finish cooking in its own steam till its done and all water dried up. Do this on low heat. If you don’t have aluminium foil, just cover the pot so that it is air tight. But the essence of the aluminium foil is to completely trap the steam and give the jollof spaghetti that party jollof smokey flavour.