Jollof Spaghetti

The Perfect One-Pot Recipe

Hello, Joyful Tribe! Today, we’re cooking up something truly delicious and satisfying—Jollof Spaghetti! If you love Jollof rice, then you’re going to adore this quick, easy, and flavorful pasta dish. It’s a go-to meal for busy days when you want something tasty but don’t want to spend hours in the kitchen.

Grab your ingredients, and let’s get cooking!

What You’ll Need

To create the perfect Jollof spaghetti, you’ll need a few simple yet essential ingredients.

For the Jollof Sauce (Stew Base)

• 3 large bell peppers (red for the best color)
• 2 medium onions (1 chopped, 1 for blending)
• 4 medium tomatoes
• 2 Scotch Bonnet peppers (adjust for spice level)
• 3 cloves garlic
• 1-inch piece ginger
• 1 teaspoon thyme
• 1 stalk spring onion
• ¼ cup vegetable oil (for cooking)

For the Meat

• 500g beef, chicken, or fish (your choice!)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon thyme
• ½ teaspoon curry powder
• 1 teaspoon seasoning powder or cube
• ½ teaspoon salt (or to taste)
• 2 tablespoons oil (for frying)

For the Jollof Spaghetti

• 1 pack (500g) spaghetti
• 1 teaspoon salt (for boiling pasta)
• 1 tablespoon vegetable oil (for boiling pasta)
• ½ teaspoon smoked paprika (for extra color)
• 1 teaspoon mixed herbs
• Extra seasoning powder or salt (to taste)
• ½ cup reserved pasta water

For Serving (Optional)

• Fried plantains
• Boiled eggs
• Fresh parsley (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Jollof Sauce (Stew Base)

• In a pot, combine bell peppers, tomatoes, onions, ginger, garlic, Scotch Bonnet, thyme, and spring onion.
• Cook it Down – Add ¼ cup vegetable oil, cover, and let it simmer for 30 minutes on medium-low heat until reduced. You can also roast this in the oven for a richer flavor.
• Blend the Sauce – Once soft, transfer the mixture to a blender or food processor and blend until smooth (or leave it slightly chunky if you prefer).

Step 2: Cook the Meat

• In a separate pot, season the beef, chicken, or fish with garlic, ginger, thyme, curry, seasoning powder, and salt.
• Add water and boil until tender (about 20 minutes).
• Once cooked, cut into bite-sized pieces.
• Heat 2 tablespoons of oil in a pan and lightly fry the meat until golden brown (don’t let it get too dry).

Step 3: Cook the Spaghetti

• In a large pot, bring water to a rolling boil.
• Add salt and 1 tablespoon of vegetable oil to prevent sticking.
• Add the spaghetti and cook for 2 minutes less than the package instructions (about 70% cooked).

• Drain but save ½ cup of the pasta water (this will help the sauce stick to the pasta).

Step 4: Cook the Jollof Spaghetti

• In a large pan, heat oil and sauté the sliced onions for 1 minute until fragrant.
• Add the blended pepper mix and stir well.
• Add smoked paprika, mixed herbs, and seasoning. Stir to combine.
• Let the sauce fry for about 10 minutes, stirring occasionally.
• Add the fried meat back into the sauce and stir. Adjust seasoning if needed.
• Now, add the partially cooked spaghetti into the sauce.
• Pour in some reserved pasta water to help bind the flavors.
• Gently mix until the spaghetti absorbs the sauce completely.

Step 5: Serve and Enjoy!

Your delicious Jollof Spaghetti is ready to be served!

Pair with Protein: Serve with fried fish, grilled chicken, or peppered turkey for an even more satisfying meal.

Add Veggies: Toss in some colorful bell peppers, carrots, or spinach to boost the nutrition.

Dodo (Fried Plantains) are Always a Good Idea: Jollof spaghetti + sweet fried plantains = perfection!

Boiled Eggs for the Win: A simple but classic side that works every time.

Common Mistakes to Avoid

Overcooking the Pasta: Cook it just until al dente, or it will turn mushy when simmering in the sauce.

Not Frying the Pepper Mix: This is where all the magic happens! Frying deepens the flavors and removes any raw tomato taste.

Skipping the Pasta Water: It helps loosen the sauce and makes it cling perfectly to every strand of spaghetti.

Using Too Little Sauce: Jollof spaghetti is all about coating every single strand in that rich, smoky sauce. Don’t be stingy with it!

Using too much water – This can make your spaghetti soggy.

Storage Tips

Fridge: Let leftovers cool completely, then store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Reheat with a splash of water to refresh the sauce.

Reheating: Warm in a pan over medium heat, adding a bit of water to loosen the sauce if needed.

Frequently Asked Questions (FAQs)

🔹 Can I make this without meat?
Yes! Simply skip the meat or replace it with mushrooms for a vegetarian option.

🔹 Can I use spaghetti alternatives?
Absolutely! Try this with penne, fusilli, or whole wheat spaghetti.

🔹 How do I make it extra smoky?
Add a little smoked paprika and let the sauce fry well.

Final Thoughts

This Jollof Spaghetti is a favorite in many homes because it’s:
Quick – Ready in under 45 minutes
Flavorful – That rich, smoky Jollof taste
Customizable – Use your favorite protein (chicken, fish, beef, or even shrimp!)

Give it a try, and let me know how it turns out! 💛 Tag me on Instagram @joyfulcook__ if you make it—I’d love to see your creations!

See you in the next recipe! Bye for now!