Jollof Spaghetti
INGREDIENTS
1 pinch Pound Jolly Pasta (Spaghetti)
THE SAUCE
¼ cup Cooking oil
1 Medium onions chopped
1 Small red bell pepper chunkily chopped
1 Small green bell pepper chunkily chopped
3 oz Tomato paste
¼ cup Meat stock optional
1 tbsp Bouillon powder or to taste
2 Cloves garlic crushed
1 tsp Ginger powder
1
Heat up oil in a pan and add garlic and onions. Saute until translucent but not soft.
2
Pour in the tomato paste and meat stock. Add bouillon, minced garlic and grated ginger and stir in.
3
Allow sauce to simmer on medium to low heat until it thickens.
4
Adjust for seasoning after tasting and add green and red chopped bell peppers. Turn off the heat.
5
Add 2 tablespoons of salt to 4-6 quarts of water and bring to boil for the pasta.
6
Add the spaghetti and cook until sticky and soft with. Drain out excess water and mix with the sauce as prepared before.
7
TIP: keep the starch water after boiling instead of throwing it away. Makes for a thick and creamy sauce. Hence, boil the pasta first to use the water.