Jollof Spaghetti - Sierra Leone Flavours
A simple delicous african Jollof Spaghetti recipe made with tomaots and coconut milk
Servings 4
Ingredients
- 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
- salt
To serve:
- Baked plantains
- Spring onions scallions, finely sliced
- Extra chilli
- Parsley
Instructions
- 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.