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How to make Jollof Pasta


Hello People!

Hope y'all are doing great!
Let me know of that dish you have been longing to prepare, but you don't know how to go about it, who knows, I may just be able to provide you with the recipe. *winks

Those who love Pasta, say "aye", those who don't, say "no", the "ayes" have it. (in Sen. David Mark's Voice) hehehehehe. We all love pasta, don't we?

Pasta is made from Durum Wheat Flour mixed with water and formed into various shapes; long, short, tube, flat or decorative shapes. Spaghetti, Macaroni, Bucatini, Eliche, Spagettini, Picolo, Lasagne are some of the varieties of Pasta, with Spagetti being the most popular in Naija.

Pasta can be cooked plain and eaten with tomato sauce or made as Jollof, just like the recipe below. It can be enjoyed with eggs, prawns, chicken, beef and the like.
A plate of Jollof Macaroni and Egg

Ingredients:

- A pack of Macaroni

- Tomato & Pepper Purée
- 1 large green pepper (chopped)
- 1 medium onions (chopped)
- 2 large carrots (diced)
- 4 red scotch bonnet pepper (chopped)
- 1/2 Can of Corned beef (Sardine is a good alternative)
- 1 can of Sweet Corn (Optional)
- Eggs (Optional)
- Vegetable Oil (for making the sauce)
- Seasoning
- Salt to taste

A pack of Macaroni
Tomapep, pot of Jollof pasta &  Ingredients

Direction:

1. Boil water till bubbling, add a drop of vegetable oil, then add macaroni. Cook for 10 mins. Turn off heat, pour Macaroni into a sieve and set aside.

2. In a sauce pan, pour in vegetable oil (this will depend on the purée) available, heat up, add onions, fry till translucent, then add the tomapep purée, fry for 10 mins. 
3. Add the green pepper, carrot, red bonnet pepper, salt, seasoning, stir and leave to simmer for 3 mins on medium heat.
4. Pour in macaroni, stir and allow to cook for 3 mins. Add corned beef & Sweet corn, then turn off heat.
Enjoy!

 Kitchen Tips:
* Do not boil macaroni for more than 10 mins, else it becomes too soft.
* When making the tomapep sauce, use medium/low heat else the sauce burns
*Tomapep = Tomato and Pepper (though i usually add Tatashe (Paprika) to mine)
*Always have tomapep stocked in the freezer, you never know when it will be useful.

Regards
Nitie

*Always wash your hands before and after handling food items.

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Comments

  1. UnknownTuesday, 2 August 2016 at 22:06:00 GMT+1

    Thank you so much for this... It's been a while since I cooked this so rusty was my middle name. Your directions were followed & I ended up with a beauty. Thanks 😚

    ReplyDelete

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