Countries 
VEGAN NIGERIAN JOLLOF SPAGHETTI
Ingredients
- 8 oz 225g spaghetti
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 medium tomatoes chopped
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a
skillet or frying pan, heat the vegetable oil over medium heat. - Add the chopped onion and garlic to the skillet and sauté until the onion is translucent.
- Add the chopped red bell pepper, green bell pepper, and tomatoes to the skillet. Cook for about 5 minutes until the vegetables are softened.
- Stir in the tomato paste, paprika, curry powder, thyme, dried basil, and dried oregano. Mix well to coat the vegetables.
- Add the vegetable broth or water to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss well to coat the spaghetti with the sauce. Cook for another 5 minutes to allow the spaghetti to absorb the flavors.
- Remove from heat and garnish with fresh cilantro or parsley if desired.
- Serve the Nigerian Jollof Spaghetti hot as a main dish or side dish.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 10g | Total Carbohydrates: 50g | Dietary Fiber: 4g | Protein: 8g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
