Nigerian Jollof Spaghetti With Sardines
This delicious Nigerian-style pasta comes together quickly, is cheap to make, nutritious and packed full of flavours.
Ingredients
- 4 Tomatoes big
- 2 Onions
- 1 Red Bell Pepper
- 1 Scotch bonnet peppers
- ¼ cup Oil
- 1 tablespoon Mild curry powder
- 1 teaspoon Thyme
- 2 Bay leaves
- 2 Bouillon cubes
- 2 tablespoons Tomato paste
- 2 Carrots medium
- 2 Mushroom big
- 2 cans Sardines 2 x 120g
- Salt to taste
- 359 g Spaghetti
Instructions
- Peel, then chop one of the onions.
- Wash the tomatoes and slice two thinly.
- Grate the carrots and the mushroom.
- Remove the stalk from the red bell pepper and scotch bonnet pepper. Add into a food processor with the remaining onion and tomatoes. Add a cup of water and blend until smooth.
- Heat the oil in a saucepan under medium heat. Add the chopped onions and allow to cook until softened and translucent.
- Add the curry powder, thyme and bay leave. Finally, pour in the blended pepper mix.
- Crumble in the bouillon cubes and cover the pan.
- Leave to simmer for 20 mins. Stir at regular intervals to prevent burning. This is the jollof sauce, and you will already start to perceive the jollof aroma.
- Reduce the heat and pour in the grated vegetables with the tomato paste. Leave to cook for 10 mins.
- In a separate pot, cook the spaghetti with salt according to the pack instructions. Drain in a colander.
- Flake the sardines and add to the sauce with the sliced tomatoes. Add some salt to taste and leave to cook for 5 mins.
- Pour the pasta into the sauce pan and mix with a tong, so the sauce coats the spaghetti.
- Leave on heat for around 3 mins while mixing, then remove from heat.
Nutrition
Calories: 679kcalCarbohydrates: 85gProtein: 31gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 89mgSodium: 771mgPotassium: 1136mgFiber: 8gSugar: 12gVitamin A: 7310IUVitamin C: 67mgCalcium: 312mgIron: 5mg
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