Nigerian Corned Beef Stew with Spaghetti

How to Make It

1. 1

   Blend the Pepper Base

   Combine the plum tomatoes, red bell pepper (tatashe), scotch bonnet pepper, and half of the onion in a blender. Blend to a smooth or slightly coarse purée depending on your preferred texture. Set aside.

   Tip: For a richer colour and less wateriness, you can par-cook the blended pepper in a dry pan for 5 minutes before using it in the stew.
2. 2

   Boil the Spaghetti

   Bring 2 litres of water to a rolling boil in a large pot. Add a small pinch of salt and cook the spaghetti according to package directions until al dente, usually 8–10 minutes. Reserve 120 ml of pasta water before draining. Drain and toss lightly with a few drops of oil to prevent sticking. Set aside.

   Tip: Slightly undercooking the pasta by 1 minute is ideal since it will finish cooking when tossed in the hot stew.
3. 3

   Sauté the Aromatics

   Heat the vegetable or groundnut oil in a large deep skillet or pot over medium-high heat. Add the remaining sliced onion and sauté for 3–4 minutes until softened and beginning to turn golden. Add the minced garlic and grated ginger and stir constantly for 1 minute until fragrant.

   Tip: Do not rush this stage — properly sautéed onion and garlic create the flavour foundation of the stew.
4. 4

   Build the Tomato Stew

   Add the tomato paste to the pan and stir-fry for 2 minutes to cook out the raw flavour and deepen the colour. Pour in the blended pepper mixture and stir well to combine. Add the bay leaves, dried thyme, curry powder, ground crayfish (if using), and black pepper. Allow the stew to cook uncovered over medium heat for 12–15 minutes, stirring occasionally, until the oil rises to the surface and the raw tomato smell is gone.

   Tip: This 'frying down' of the tomato base (known as allowing it to 'dry') is the most critical step in Nigerian cooking. Do not skip it — it eliminates acidity and concentrates flavour.
5. 5

   Add the Corned Beef

   Break the corned beef into medium chunks and gently fold it into the stew. Pour in the stock or reserved pasta water and stir carefully to avoid completely shredding the beef. Reduce heat to low-medium and simmer for 5 minutes, allowing the beef to warm through and absorb the stew flavours. Taste and adjust seasoning with salt sparingly, remembering that corned beef is already salted.

   Tip: Adding the corned beef at the end preserves its texture and prevents it from becoming mushy or overly stringy.
6. 6

   Combine and Finish

   Add the drained spaghetti directly into the stew pot. Using tongs or two large forks, toss the spaghetti through the sauce until every strand is well coated. If the stew seems too thick, add a splash of reserved pasta water. Cook together for 2 minutes over low heat, stirring gently. Remove bay leaves.

   Tip: Tossing rather than stirring keeps the spaghetti strands intact and ensures even sauce distribution.
7. 7

   Plate and Garnish

   Serve hot, portioned into bowls or plates. Garnish generously with sliced spring onions. Serve immediately for best texture.

   Tip: This dish is best enjoyed fresh. Leftovers store well in an airtight container in the refrigerator for up to 2 days. Reheat with a small splash of water to loosen the sauce.