How To Prepare Jollof Spaghetti

How To Prepare Jollof Spaghetti.

Today in the most part of the world, Jollof Spaghetti is a quick, simple and easy meal. Jollof Spaghetti is quite easy to prepare and can be cook in different ways, it can be cooked with or without vegetables, it can be cooked in form of Jollof or cook ordinary and eat with stew or sauce. And it can't serves more than 2 to 3 person.

INGREDIENTS :

* 1 Pack of Spaghetti.

* 2½ Cooking Spoonful Tomato Sauce or Stew, or Chicken Stew or Beef Stew.

* 150 to 200 ml of Meat or Chicken or Fish stock. To substitute
water.

* 2 Carrots.

* 1½ Teacup of Green Beans.

* 2½ Runner Beans. (optional).

* ½ Teacup of Sweet Corn. (optional).

* Vegetables oil.

* 1 Onion.

* 1½ Tablespoonful Grounded Crayfish. (optional).

* 2 Stock Cube.

* Scotch Bonnets Peppers. (to taste).

* Salt.

Before cooking your Jollof Spaghetti.

* Wash or Rice all the cooking utensils you want to use.

* Set your Stew aside if you have, but if you don't, prepare your stew,
Clicks on How To Prepare Tomato Stew. To do that.

* Wash and Chop your Carrots into pieces and set aside.

* Chop your onion.

* Use hand blender to blend Scotch Bonnets Peppers, but note : it shouldn't be smooth it should be coarse blending without adding any water to it.

* Ground or Blend or Pound your Crayfish.

COOKING DIRECTIONS :

1. Set up your cooker or stove, and place your cooking pot, then pour some water to boil, when it boil to about 85°c add the spaghetti and cover for short periods of time like about 3 to 4 minutes to parboil your spaghetti.

2. After 3 to 4 minutes, low down your cooker or stove and pour your parboiled spaghetti into a sieve to drain out the water, and pour into another cold water blow.

Note : This parboiling method is to help to extract the excess starch in your spaghetti, but you can leave it out if your brand of spaghetti has a low starch content.

3. Place a new pot for your cooking and add the meat or fish or chicken stock, or water if you don't have any stock. Pour the prepared stew into the stock and leave to cook for short period of time.

Note :1, if want your jollof spaghetti to really stewy, you can keep aside a cooking spoonful of the stew for later use.

Note :2, The meat or fish or chicken stock, or water shouldn't be more than 2 to 3 teacups, because you you haven't know the level of your Parboiled Spaghetti.

4. After a short period of time, add the following to your cooking ;

* Parboiled Spaghetti,
* Vegetable oil,

* Grounded Crayfish "optional",

* Stock Cube,

* Salt,

* Blended Scotch Bonnets Peppers.

Now that you have got the level of your Parboiled Spaghetti, add more stock water or ordinary water to your cooking and cover it to cook for 5 minutes on low medium heat.

Note : The stock water or ordinary water shouldn't be up to the level of your spaghetti. If not your cooking will end up stick together.

5. After 5 minutes, by then all the liquid should have dried or almost dried, now add the remaining left aside stew to it, and cover the pot to simmer for like 1 minute or less, now mix and turn it in a cooling blow. And now you are done with the cooking of your Jollof Spaghetti, and it ready to serve.