Jollof Spaghetti .... Sierra Leone style.

Preparation and cooking time:  35mins

Serves: 4

Ingredients

·        450g spaghetti

·        Two small onions (diced and divide into 2 portions)

·        1 medium red pepper (diced)

·        Scotch bonnet (diced. Be careful not to get any in your eyes)

·        1 tin of chopped tomatoes

·        1 tbsp of tomato puree

·        2 cloves of garlic (grated)

·        2 tsp of grated ginger

·        2tbsp of olive oil

·        3 tbsp of water

·        6 sprig of thyme

·        240ml of coconut milk

·        250g of king prawns or shrimps

·        2 bay leaves

·        Salt

Steps

1.     Boil spaghetti according to packaging instructions and set aside

2.     Add one portion of the diced onions, the diced pepper, scotch bonnet, chopped tomatoes, tomato puree, garlic and ginger in a blender and blend to a smooth paste and set aside.

3.     Heat the olive oil in a pan or a wok over medium heat and add the second portion of the onion, the water and bay leaves and fry for about 5 to 7mins until soft.

4.     Add the paste from the blender, thyme, stock cube and salt to taste then stir well to mix all the ingredients.

5.     Reduce heat and cook for about 20mins till you are satisfied the sauce is cooked through.

6.     Add coconut milk and bring to boil then reduce heat and allow mixture to simmer.

7.     Add the prawns/shrimps and cook for about 5-7mins until the prawns/shrimps are cooked through.

Don’t forget to adjust seasoning to taste as you go along.

8.     Pour the spaghetti in the sauce and mix thorough on low heat. Continue to stir the mixture gently until thoroughly mixed then serve.

Inspired by recipesfromapantry.com