jollofspag

Jollof Spaghetti

Yields1 Serving
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.

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