Jollof Spaghetti - Sierra Leone Flavours
User Reviews
5
-
Cook Time
35 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
African
Jollof Spaghetti - Sierra Leone Flavours
Description
Jollof Spaghetti from Sierra Leone features spaghetti tossed in a rich tomato-based sauce made from blended red bell pepper, onion, scotch bonnet chili, garlic, and ginger. The sauce is slow-cooked with olive oil, bay leaves, thyme, white pepper, and a stock cube to build depth of flavor. Coconut milk adds creaminess and balances the heat, while shrimp cook gently in the sauce, infusing it with their sweetness.
The resulting texture combines al dente spaghetti coated in a thick, aromatic sauce with tender shrimp throughout. The inclusion of baked plantains on the side adds natural sweetness and a different texture contrast. Garnishes of spring onions, extra chili for heat, and fresh parsley provide brightness and layered flavors.
The recipe emphasizes careful blending and gradual cooking of the sauce to develop mellow, balanced flavors without overpowering the shrimp. This dish works well as a main course with complementary side elements that offset its richness.
Ingredients
- 450 g spaghetti
- For the jollof sauce
- onion finely chopped and divided, two small
- 1 red bell pepper finely chopped
- Scotch bonnet chili chopped, to taste
- 1 canned chopped tomatoes I used Cirio
- 1 tbsp tomato puree I used Cirio
- 2 cloves garlic peeled
- 2 tsp ginger grated
- 2 tbsp olive oil
- 3 tbsp water
- 2 bay leaf
- 1 tsp white pepper
- 6 thyme sprig
- 1 stock cube
- 240 ml (1 cup) coconut milk
- 250 g Shrimp
- salt
To serve:
- plantain baked
- spring onions scallions, finely sliced
- Chili pepper extra amount
- 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.
User Reviews
Overall Rating
5
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