5 from 27 votes
Jollof Spaghetti - Sierra Leone Flavours
Jollof Spaghetti combines cooked pasta with a spiced tomato and pepper sauce infused with ginger, garlic, and scotch bonnet chili. Shrimp and aromatic herbs enrich the coconut milk–based sauce, creating a flavorful, slightly spicy dish. Served with baked plantain and fresh herbs, this dish blends West African flavors in a hearty pasta meal.
Cook Time
35 mins
Total Time
35 mins
Servings:
4
Course:
Main Course
Cuisine:
African
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.
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