APRON AND PANS - JOLLOF SPAGHETTI
Ingredients
200 grams spaghetti
4 cooking-spoonful red stew (tomato stew, chicken stew or beef stew)
1 carrot
1 handful green beans
1 small Irish potato
2 runner beans
2 tablespoonful sweet corn
1 onion (chopped)
About 150ml meat or chicken stock (you can use water as a substitute)
1 tablespoonful ground crayfish
Scotch bonnet peppers (atarodo) (to taste)
Salt, to taste
Water, as needed
You can also add chopped whole tomatoes, green bell pepper or any other easy-cook vegetables of choice
Preparation
Wash and chop all the vegetables you'll be using.
Prepare your stew, if you don't already have some stew.
Put some water to boil, when it starts to bubble, add the spaghetti and a little salt and parboil for 3 minutes. Then strain into a sieve. This pre-cooking process helps to get rid of the excess starch that comes with most spaghetti, but you can leave it out if your brand of spaghetti has a low starch content.
Place the prepared stew into a pot (If you like your jollof spaghetti really ''stewy'', you can set aside about a cooking-spoonful of the stew, for later use).
Add the meat or chicken stock (or water) into the stew pot and leave to boil on high heat for 5 minutes.
Add the precooked spaghetti, vegetables, the ground crayfish, salt and pepper to taste, and any other seasoning you like to add. Leave to boil for 5 minutes on medium heat.
When the liquid in the spaghetti is almost dried, add the remaining stew to the top, cover the pot and simmer for 1 minute until the spaghetti is done.
Now mix thoroughly and turn off the heat. Your jollof spaghetti is ready.
200 grams spaghetti
4 cooking-spoonful red stew (tomato stew, chicken stew or beef stew)
1 carrot
1 handful green beans
1 small Irish potato
2 runner beans
2 tablespoonful sweet corn
1 onion (chopped)
About 150ml meat or chicken stock (you can use water as a substitute)
1 tablespoonful ground crayfish
Scotch bonnet peppers (atarodo) (to taste)
Salt, to taste
Water, as needed
You can also add chopped whole tomatoes, green bell pepper or any other easy-cook vegetables of choice
Preparation
Wash and chop all the vegetables you'll be using.
Prepare your stew, if you don't already have some stew.
Put some water to boil, when it starts to bubble, add the spaghetti and a little salt and parboil for 3 minutes. Then strain into a sieve. This pre-cooking process helps to get rid of the excess starch that comes with most spaghetti, but you can leave it out if your brand of spaghetti has a low starch content.
Place the prepared stew into a pot (If you like your jollof spaghetti really ''stewy'', you can set aside about a cooking-spoonful of the stew, for later use).
Add the meat or chicken stock (or water) into the stew pot and leave to boil on high heat for 5 minutes.
Add the precooked spaghetti, vegetables, the ground crayfish, salt and pepper to taste, and any other seasoning you like to add. Leave to boil for 5 minutes on medium heat.
When the liquid in the spaghetti is almost dried, add the remaining stew to the top, cover the pot and simmer for 1 minute until the spaghetti is done.
Now mix thoroughly and turn off the heat. Your jollof spaghetti is ready.
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