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Overhead shot of Jollof spaghetti in a bowl on a table.

Bison Jollof Spaghetti

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Cuisine: Nigerian



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!


  • 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


  1. 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. 
  2. 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. 
  3. 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)
  4. 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. 
  5. 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. 
  6. Boil the pasta according to the package instructions. 
  7. Taste the Jollof spaghetti, and adjust for seasoning if necessary. Serve over spaghetti. Enjoy!


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

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