Description
Jollof spaghetti is savory, spicy, slightly, sweet, and very flavorful! Full of all your favorite flavors and smells of jollof rice but served over a mountain of spaghetti! This recipe is made with red bell peppers, scotch bonnet chilies, tomatoes, chicken broth, and bison. Easy to make, it is an amazing go-to meal for lunch or dinner!
Ingredients
Scale
- 8 tablespoons avocado oil, divided
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper
- 2 whole scotch bonnet peppers*
- 1 lb ground bison or beef
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon all-purpose seasoning
- 1 (15oz) can tomato sauce
- 1/2 cup chicken broth
- 3 bay leaves
- 8 oz spaghetti
Instructions
- Rinse and remove the seeds and ribs from the red bell pepper and scotch bonnet peppers. Add them to a blender, then blend until smooth. Set aside.
- In a large skillet, on medium-high heat 6 tablespoons of avocado oil, then add the sliced red onions. Cook until the onions start to brown about 5 minutes. Then add in the minced garlic. Cook for 1 minute, frequently stirring so the garlic doesn’t burn.
- Add the pepper mixture to the onions and garlic. Fry for 3 minutes, stirring frequently. Transfer the pepper and onion mixture to a small bowl, and set aside. (Your eyes might start to burn during this step)
- In the same skillet, heat 2 tablespoons of oil, then add the ground bison and seasonings - salt, black pepper, dried thyme, and all-purpose seasoning. Mix until combined, and cook until the meat is well browned - 10 minutes.
- Next, add the pepper onion mixture to the meat, and the can of tomato sauce. Fry for 1 - 2 minutes to get rid of the canned tomato flavor. Then add in the chicken broth and bay leaves. Reduce the heat to a simmer, then cook covered for 30 minutes.
- Boil the pasta according to the package instructions.
- Taste the Jollof spaghetti, and adjust for seasoning if necessary. Serve over spaghetti. Enjoy!
Notes
Can last for 3 - 5 days in an air-tight container in the fridge.
* Remove the seeds and ribs of the scotch bonnet peppers if you like your sauce less spicy. You can also use a jalapeno or cayenne pepper instead if you like!
Keywords: Nigerian jollof, Nigerian jollof spaghetti, jollof spaghetti, spaghetti, Nigerian food, West African food, Wester African
