- SpaghettiAbout 200 Grams
- Corned Beef1 Can
- Tomato2 Pieces
- Habanero and Scotch Bonnet Pepper2 Habanero, 1 Scotch Bonnet PiecesFresh Red Pepper. Any quantity, depends on your serving size and how spicy you want the meal.
- Black Pepper1/2 Teaspoons
- Cayenne Pepper1 TeaspoonsGround Pepper
- Garlic1/2 TablespoonsMinced or Crushed
- Onion1 PiecesChopped
- Salt and Chicken Bouillon / Seasoning CubeTo taste
- Vegetable Oil
- Basil1/4 Teaspoons
- OreganoA couple of pinches1/8 teaspoon. Substitute with thyme
- Egg3 Tablespoons of 1 egg, beaten
- Curry Powder1/2 Tablespoons
1. Blend the tomatoes and pepper together. Set aside.
2. Chop the onions and garlic. Set aside.
3. Put the corned beef in a bowl. Break egg in another bowl, beat, put about 3 tablespoons of the beaten egg in the corned beef, then add the black pepper, cayenne pepper, basil and oregano(or thyme). Mix all and set aside. Taste corned beef for salt. Most come already salted so there may be no need to add salt.
4. Cook the spaghetti. Add water to a pot, boil, add the spaghetti, salt and add about a couple of tablespoons of olive oil or vegetable oil. Cook until done. Set aside. Adding oil will prevent it from sticking together.
5. Add about 1/4 cup of vegetable oil to a pot, heat up, add the chopped onions and garlic. Let it saute for about 3 minutes, then add the blended tomatoes and pepper.
6. Stir and let it simmer for about 4 minutes, then season with chicken bouillon cubes and salt to taste, curry powder and a little chilli powder(ground pepper). Stir and let it cook for about 10 minutes or until the stew loses its raw taste, stirring occasionally. Add a little water if at any point you find that the stew is drying up.
7. Add the corned beef, stir and taste for salt. Let it cook for about 3 minutes.
8. Add the cooked spaghetti. Stir until the sauce is combined with the spaghetti. Leave it to simmer on low heat for about 3 to 5 minutes.
Done. You can fry the left over egg and sprinkle it over the spaghetti.