Jollof Spaghetti
A rich one-pot tomato spaghetti simmered in a flavorful pepper sauce with herbs and spices, cooked until tender and perfectly coated.
Updated : 09 April, 2026
Easy
About 20 min.
Ingredients
450 grams
Spaghetti
2.5 cup
Chicken broth
5
Tomato
1
Onion
1
Red bell pepper
2
Scotch Bonnet pepper
3 tablespoon
Vegetable oil
2
Broth cube
1 teaspoon
Dried thyme
1 teaspoon
Curry
small handful
Basil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by blending the tomatoes, onions, and peppers until smooth.
Step 2
Pour the mixture into a pot and cook over medium–high heat, allowing it to reduce. Stir occasionally to prevent burning. Continue cooking for 15-20 minutes, or until the sauce thickens and reduces to about half its original volume, forming a rich, paste-like consistency.
Step 3
Once reduced, add the stock, oil, thyme, curry powder, and broth cube. Stir well and taste the sauce, adjusting the seasoning with salt if needed.
Step 4
Add the spaghetti to the pot, pressing it down or breaking it slightly so it fits fully into the sauce.
Step 5
Cover the pot and cook on low–medium heat for 5 minutes. After this time, the pasta should have softened enough to stir.
Step 6
Stir the pasta, reduce the heat to low, and continue cooking for another 8-10 minutes, stirring occasionally, until the spaghetti is tender and well coated in the sauce.
Step 7
After about 8 minutes, check for doneness. If the pasta is not fully cooked, add a small splash of water (about ¼ cup) and cook for an additional 5 minutes.
Step 8
If using basil, stir it in at the end for a fresh finish.
Step 9
Serve hot.
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