There are recipes you cook to feed your stomach, and then there are recipes you cook to feed your soul. This Nigerian Jollof Spaghetti belongs to the latter category — vibrant, smoky, and layered with bold West African flavors that cling lovingly to every strand of pasta.
It’s a celebration in a bowl, transforming humble spaghetti into a dish worthy of Nigerian parties and Sunday family gatherings. If you’ve ever tasted Jollof rice and wished you could have the same magic in pasta form — this is it. And today, I’m showing you the best, foolproof way to make it at home.
Why You’ll Love This Jollof Spaghetti
- Authentic flavor inspired by Nigerian party Jollof rice.
- Smoky-sweet & slightly spicy — adjustable to your taste.
- Perfect for batch cooking — feeds 4–6 people or scale up for 20+.
- Pairs beautifully with fried plantains, grilled chicken, or suya.
Ingredients You’ll Need
(Serves 4–6)
Pepper Base
- 3 large red bell peppers (tatashe), seeds removed
- 4 medium ripe tomatoes (or 1 × 400g can good quality chopped tomatoes)
- 1–2 scotch bonnet peppers (atarodo), stems removed – adjust for heat preference
- 1 large onion – half for blending, half for sautéing
Main Ingredients
- 500g spaghetti
- ½ cup vegetable oil (groundnut oil preferred)
- 3 tbsp tomato paste (double concentrated if possible)
- 3 cups chicken or beef stock (low sodium)
- 1½ tsp dried thyme
- 1 tsp curry powder (Nigerian blend preferred)
- 2 bay leaves
- 1–2 stock cubes (Maggi/Knorr, adjust to taste)
- Salt, to taste
- 3 cloves garlic, minced (optional)
- 1-inch ginger, grated (optional)
Optional Flavor Boosters
- ½ tsp smoked paprika (for extra smoky depth)
- Cooked protein — grilled chicken, shrimp, beef, or smoked fish
- Veggies — carrots, green beans, or peas
Step-by-Step Instructions
1. Blend the Pepper Base
Blend bell peppers, tomatoes, scotch bonnet, and half the onion into a smooth puree. Use only a little water if needed — keep it thick.
2. Reduce the Pepper Base
Pour into a pot and simmer for 15–20 minutes until thickened and reduced by about half. This step concentrates flavor and prevents watery sauce.
3. Sauté Aromatics & Fry Tomato Paste
In a large pot, heat oil over medium heat. Add the remaining onion and sauté until soft. Stir in garlic and ginger (if using). Add tomato paste and fry for 5–7 minutes until it darkens — this deepens the flavor.
4. Build the Sauce
Add reduced pepper base to the pot. Stir well, cooking for 5–8 minutes until oil starts to separate. Add thyme, curry powder, stock cubes, smoked paprika, and bay leaves. Pour in stock and bring to a simmer. Taste and adjust seasoning.
5. Cook the Spaghetti
In a separate pot, boil spaghetti in salted water until just al dente — 1–2 minutes less than package instructions. Drain without rinsing.
6. Combine & Steam
Add spaghetti to the sauce. Toss gently until fully coated. Reduce heat to low, cover tightly (foil under lid optional), and let it steam for 5–10 minutes so flavors absorb.
7. Serve & Enjoy
Remove bay leaves, toss gently, and serve hot. Garnish with fresh parsley or spring onions.
Expert Tips for Perfect Jollof Spaghetti
- Fry the tomato paste well — this transforms the taste from raw to rich.
- Don’t overcook pasta before adding to sauce — it will soften during steaming.
- Go smoky for party vibes — add smoked paprika or lightly char some peppers before blending.
- Taste at every stage — adjust seasoning before and after combining pasta.
Serving Suggestions
- Classic combo: Jollof spaghetti + fried plantains.
- Protein boost: Serve with grilled chicken, fried fish, or beef suya.
- Fresh touch: Nigerian salad or simple coleslaw.
Storage & Reheating
- Store in an airtight container in the fridge for 3–4 days.
- Reheat gently on stovetop with a splash of stock or water.
- For freezing, cool completely and store up to 1 month. Thaw overnight before reheating.
Nutrition (Per Serving) (Approximate)
Calories: 580 | Protein: 12g | Fat: 18g | Carbs: 90g
Frequently Asked Questions
Q: Can I make it less spicy?
Yes — use only one scotch bonnet or replace with milder chili.
Q: Can I make it vegan?
Swap chicken/beef stock for vegetable stock and use plant-based protein.
Q: How do I scale this for a party?
Double or triple ingredients and cook in a large catering pot, tossing pasta in batches.
💡 Pro Tip: For a full Nigerian feast, serve this Jollof Spaghetti alongside moin moin, fried rice, and grilled suya — and don’t forget a chilled glass of zobo or Chapman.