- Spaghetti350 Grams
- Sardine4 Tins / CansCanned sardine. Oil drained
- Tomato5 Pieces
- Red Chilli Pepper7 PiecesLocally called shombo
- Habanero Pepper5 PiecesFresh red pepper. You can substitute with scotch bonnet pepper (ata rodo)
- Onion1 1/2 Pieces
- Tomato Paste1 1/2 Tablespoons
- Garlic1 CloveMinced
- Curry Powder1 Teaspoons
- Ginger Powder1/2 Teaspoons
- Garlic Powder1 Teaspoons
- Thyme1/2 Teaspoons
- Bay Leaf2 Pieces
- White Pepper1/2 Teaspoons
- Vegetable Oil1/2 to 3/4 CupsYou can use the oil from the canned sardines to fry the tomato stew, but it is best to use a fresh batch of oil
- Salt and Maggi Bouillon / Seasoning cubeTo taste
If you love sardines and spaghetti, what better way to bring these two favourites together 🙂 You have to make this if you love sardines! If you would like other jollof spaghetti recipes without sardine (just in case you don’t care for sardine), check out this Seafood Jollof Spaghetti, Spaghetti Jollof With Corned Beef and plain Jollof Spaghetti recipes.
Step 1. Blend the tomatoes, pepper, 1 onion together. Chop the remaining half onion.
Step 2. Put the blended puree in a pot and steam until all the water has dried up.
***You don’t have to steam but it is best to reduce the liquid content of the tomato puree so the tomato puree will fry in the vegetable oil and not boil due to the water in it. This is one way to get that real jollof taste.
Step 3. Add vegetable oil to a pot, heat up. Add the chopped onions and garlic. Fry for about 3 minutes until translucent or until it has browned a bit. Don’t do this on high heat so it won’t burn.
Step 4. Add the tomato paste, stir so it dissolves in the oil and fry for about 2 to 3 minutes. Again, lower the heat and don’t do this on high heat so it won’t burn.
Step 5. Add in the steamed tomato puree. Stir and let it simmer for about a minute then season with salt and Maggi cube to taste, ginger powder, garlic powder, white pepper, curry powder and thyme.
Step 6. Stir and cook for another 3 minutes then add the sardines (oil drained) and the bay leaves.
Step 7. Stir carefully so all the sardines don’t scatter immediately, taste for salt and fry the sauce for another 10 to 15 minutes or until the sauce is done. You will know it is done when the oil floats to the surface.
***The liquid in the pot may dry up before the sauce properly cooks, so check on it frequently and add in a little water at a time to supplement on liquid. Also the sardine may scatter in the sauce. This is okay, but if you would like to see whole chunks of sardine after cooking your jollof, take out some of the sardine with a little of the sauce about 5 minutes after you put it in.
Step 8. While the sauce is cooking, add water to another pot, add a little oil and salt to taste and bring the water to a boil. Then add in the spaghetti and cook until it is half done or until it goes limp. Don’t cook the spaghetti until done. Immediately the spaghetti goes limp, switch off the burner and drain the water from the spaghetti. Don’t throw the water away.
Step 9. Taste the sardine sauce for salt, and adjust taste if necessary, then add the spaghetti to the sardine sauce.
Step 10. Stir, add in about 1/2 to 3/4 cup of the spaghetti water or as required (don’t add too much so the jollof spaghetti won’t be soft and soggy), stir again and on medium to low heat, cook until the spaghetti is done and all liquid has dried up.
Done. Your Sardine Jollof Spaghetti is ready. Serve and enjoy.