JOLLOF PASTA

Jollof Spaghetti

Jollof Pasta

Yield: 6-8 servings

PREP IT!

Jollof Sauce:

  • 6 tablespoons Oil, any kind

  • ¼ large (½ cups) Yellow onion, fresh, diced

  • ½ large ( 1 cup) Green bell pepper, fresh, diced

  • 10 cloves (10 teaspoons) Garlic, fresh, minced

  • 1 Habanero, fresh, minced

  • 1 tablespoon Tomato paste

  • 2 tablespoons Vegetable bouillon paste

  • 3 cups Stew base

  • 2 teaspoons Taste Tutor Smoked 101

  • 2 tablespoons Taste Tutor Jollof Seasoning

  • 1 tablespoon Taste Tutor Suya Seasoning

  • 1 tablespoon Basil, fresh, minced or Basil paste

  • 2 Bay leaves

  • 2 cups Vegetable broth

For Pasta:

  • 3 quarts Water

  • 1 tablespoon Salt, optional

  • 16 ounces Thin spaghetti, or favorite pasta

MAKE IT!

For Jollof Sauce:

  1. In a large dutch oven or heavy bottom pot, heat oil over medium high heat.

  2. Add onion, green pepper, garlic, and habanero. Saute for 4 minutes.

  3. Add tomato paste and vegetable bouillon paste and saute for 2 minutes.

  4. Add stew base and fry for 4 minutes.

  5. Add Taste Tutor Smoked 101, Taste Tutor Jollof Seasoning, Taste Tutor Suya Seasoning, basil, bay leaves, vegetable broth and stir.

  6. Simmer over low heat for 1 hour, stirring occasionally.

For Pasta:

  1. To a large pot, add water and salt, if using. Bring to a boil.

  2. Add in thin spaghetti or desired pasta and cook until al dente, about 8 minutes depending on the pasta shape. Follow the box cook instructions.

For Assembly:

  1. Drain spaghetti and toss in the jollof sauce. Serve with your favorite vegetable and enjoy!

Tip: Change up the pasta shapes if thin spaghetti is not your thing.

Reheat leftovers: on the stove top or in the microwave

Jollof Spaghetti

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