• • In a blender, combine the roughly chopped plum tomatoes, red bell peppers, scotch bonnet/habanero pepper(s), and the roughly chopped medium onion.

• • Blend until smooth or slightly coarse, depending on your preference. Add a tiny splash of water only if absolutely necessary to get the blender going. Set aside.

 

 

2. Cook the Spaghetti:

 

 

• • Bring a large pot of salted water to a rolling boil.

• • Add the spaghetti and cook according to package directions until al dente (usually about 8-10 minutes). It should be cooked but still have a slight bite, as it will cook a little more in the sauce.

• • Drain the spaghetti and set aside. You can toss it with a teaspoon of oil to prevent sticking if it will sit for a while.

    • • (Alternatively, for a more one-pot method, you can cook the spaghetti directly in the Jollof sauce later, but this requires careful management of liquid levels and cooking time.)

 

 

3. Start the Jollof Sauce:

 

 

• • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

• • Add the finely chopped/sliced large onion and sauté for 5-7 minutes, until softened and translucent, but not browned.

• • Add the minced garlic and grated ginger (if using). Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

 

 

4. Build the Flavor Base:

 

 

• • Stir in the tomato paste. Cook for 3-5 minutes, stirring constantly, until the tomato paste darkens slightly in color. This step is crucial as it cooks out the raw, metallic taste of the tomato paste and deepens its flavor.

• • Pour in the blended pepper base. Stir well.

• • Add the dried thyme, curry powder, bay leaves, and crumbled stock cubes/bouillon powder. Stir to combine.

• • Bring the sauce to a simmer, then reduce the heat to medium-low. Cover the pot and let the sauce cook for 15-20 minutes, stirring occasionally. This allows the excess water to evaporate, the flavors to meld, and the raw taste of the peppers to cook off. The sauce should reduce and thicken, and you might see oil separating slightly at the edges. This “frying down” of the sauce is key to authentic Jollof flavor.

 

 

5. Combine with Spaghetti and Finish:

 

 

• • Once the Jollof sauce has cooked down and thickened, taste it and adjust seasoning with salt and freshly ground black pepper as needed. If it tastes too tangy, you can add a tiny pinch of sugar (¼ teaspoon) to balance the acidity, though cooking it down properly usually suffices.

• • If you’re using pre-cooked protein (chicken, beef, corned beef, sausages) or parboiled/frozen vegetables (carrots, peas, green beans), add them to the sauce now and stir to combine. Let them heat through for a few minutes.

• • Add the cooked and drained spaghetti to the pot with the Jollof sauce.

• • Using tongs or two large spoons, gently toss the spaghetti with the sauce until every strand is well-coated.

• • If the mixture seems too dry, you can add a splash of chicken/vegetable broth or some of the reserved pasta cooking water (if you saved any) to reach your desired consistency.

• • Cover the pot and let the Jollof Spaghetti simmer on low heat for another 5-10 minutes, allowing the spaghetti to absorb the flavors of the sauce fully. Stir occasionally to prevent sticking.

 

 

6. Serve:

 

 

• • Remove the bay leaves before serving.

• • Serve the Jollof Spaghetti hot, on its own or with your favorite accompaniments.