Kale Jollof Spaghetti With Meatballs
1 pound Jolly Pasta (Spaghetti)
4 – 6 oz (8-12 Tbsp) organic tomato paste (see recipe note 1 )
1 medium onion
1/2 medium red bell pepper chopped
1/2 medium green bell pepper chopped
130 g Kale vegetable chopped
25 Meatballs
1/4 cup cooking oil of choice (except palm oil)
1 bay leaf
1/2 Tbsp ground ginger
1/2 Tbsp ground garlic
1 tsp ground dry pepper
1 Tbsp bouillon powder
1
Heat oil. Sautee the onions for 1 minute. Add tomato paste and fry until it dries out. Stir in bay leaves and spices.
2
Add 1 cup of water to the mix and then add meatballs. Simmer for a minute and then add chopped red and green bell peppers. Stir again.
3
Add chopped kale and stir. Allow heat to soften the kale. Set this mixture aside.
4
For pasta, bring about 6 cups of water to a boil and add the pasta with 1 tablespoon of salt and cook for 8-10 minutes. Adjust salt according to taste.
5
Drain the pasta and reserve ½ cup of starch water.
6
Transfer pasta back to the pot and add in the mixture prepared previously to the pasta. Combine thoroughly for best taste.
7
Add the starch water if needed for thicker sauce texture.