Sierra Leone recipe / West African recipe : This Jollof spaghetti aka Jollof pasta would be perfect to serve up at any party.
So I have this two part plan. First, come up with the perfect jollof spaghetti recipe. Yes you heard me right, jollof pasta. Second, convince my sister to serve said Jollof pasta at her wedding next year. Heck, we all know that it aint no West African wedding if it got no Jollof rice in it somewhere right? So why not go over board and serve up some jollof pasta too?
So I threw myself into the first part with gusto. There are many versions of Jollof rice all across West Africa. Although we may disagree on it origins (clearly it originated from Sierra Leone), we all agree one on thing – it all starts with an awesome tomato base to which we add our personalised flavours. In my case coconut milk and baked plantain cubes and some huge shrimps to keep the OH happy.
And voila – I present my jollof spaghetti – it works, it really, really, really works.
Now for the second part of the plan – I have sent the recipe to my sister who is going to get all her friends round for a decision making eating session. But I know I stand a pretty good chance from the noises she is making so far. 😀
Now that I have got that over with can you allow me a moment to indulge I some Cirio love? Please?
‘The quality of Cirio’s preserves comes from the exceptional quality of the 100% Italian raw produce and the extreme care we take throughout the growing, picking, processing and packaging process’.
And that quality certainly shines through on their products.
They produce the most amazing, good quality Italian tomatoes products. I am talking thick rich passata, lush salsina chockablock with herbs and onions, peeled plum tomatoes, aromatic cherry tomatoes aka Pomodorini, vibrant Tuscan chopped tomatoes, a range of ready to use pasta sauces and their finely chopped tomatoes, that have saved the day at many a children’s supper.
I am pleased to say that I have teamed up with Cirio to bring you a range of recipes using some of their products. So watch this space over the next few months for more recipes featuring them.
Now here is how to make jollof pasta – do try it and I hope you enjoy every mouthful.
For more recipes using Cirio please check out the one pot butternut squash and chorizo casserole from Fab Food 4 All and spicy tomato egg bake from Foodie Quine.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
- 450 g spaghetti
- For the jollof sauce
- Two small onions finely chopped and divided
- 1 red bell pepper finely chopped
- Chopped scotch bonnet chilli to taste
- 1 tin chopped tomatoes I used Cirio
- 1 tbsp tomato puree I used Cirio
- 2 cloves garlic peeled
- 2 tsp grated ginger
- 2 tbsp olive oil
- 3 tbsp water
- 2 bay leaves
- 1 tsp white pepper
- 6 sprig of thyme
- 1 stock cube
- 240 ml (1 cup) coconut milk
- 250 g shrimps
- Baked plantains
- Spring onions scallions, finely sliced
- Extra chilli
- Cook the pasta according to the package instructions and set aside somewhere warm.
- Add half the onion, the pepper, scotch bonnet chilli to taste, chopped tomatoes, tomato puree, garlic and grated ginger into a blender and blend into a smooth paste and set aside.
- Heat the oil in a frying pan over medium heat, add the remaining onion, water and bay leaves and fry for 7 mins until soft. Add the tomato pepper paste, white pepper, thyme and stock cube, stir well, reduce the heat and cook for approx. 20 min till the tomato sauce is cooked through. Add in the coconut milk bring to the boil and then reduce to a simmer. Add in the shrimps and cook for about 5 mins until the shrimps are cooked through. Adjust seasoning
- Serve the pasta with a heaping of the jollof sauce and top with the plantains, spring onions, chilli and parsley. Enjoy every mouthful.