Nigerian Jollof Spaghetti with Smoky Tomato-Pepper Sauce

How to Make It

1. 1

   Blend the pepper base

   Add the chopped Roma tomatoes, tatashe, Scotch bonnet, and half of the onion to a blender. Blend until smooth. Set aside. This is your jollof base.

   Tip: Do not add water when blending — you want a thick, concentrated paste for maximum flavour and colour.
2. 2

   Season and sear the chicken

   Season the chicken strips with garlic, ginger, curry powder, thyme, smoked paprika, and a pinch of salt. Heat 1 tablespoon of oil in a wide, deep pot over medium-high heat. Sear the chicken for 3 to 4 minutes on each side until lightly golden. Remove and set aside — it will finish cooking in the sauce.

   Tip: Do not overcrowd the pan. Searing in batches gives the chicken colour and locks in juices without steaming.
3. 3

   Build the jollof sauce

   In the same pot, add the remaining 2 tablespoons of oil over medium heat. Fry the sliced onion for 2 minutes until softened. Add the tomato paste and stir continuously for 3 minutes, allowing it to fry and deepen in colour — this removes the raw taste. Pour in the blended pepper mixture and stir well. Add bay leaves, smoked paprika, and a pinch of thyme. Cook uncovered on medium heat for 10 to 12 minutes, stirring occasionally, until the sauce reduces and oil begins to float on top.

   Tip: This frying-down step is essential in Nigerian cooking. A properly fried tomato base is the heart of any good jollof dish.
4. 4

   Cook the spaghetti in the sauce

   Return the seared chicken to the pot. Pour in the low-sodium stock or water. Crumble in the half seasoning cube if using. Stir everything together and bring to a gentle boil. Break the whole wheat spaghetti in half and submerge it into the sauce, pushing it down as it softens. Cover the pot with a tight-fitting lid and cook on low-medium heat for 12 to 15 minutes, stirring every 4 to 5 minutes to prevent sticking and ensure even cooking.

   Tip: If the sauce thickens too quickly before the pasta is cooked, add hot water in small amounts — 50ml at a time. Whole wheat pasta absorbs more liquid than regular pasta.
5. 5

   Add vegetables and finish

   Once the spaghetti is al dente and the sauce has coated every strand, stir in the sweet corn. Taste and adjust seasoning. Remove bay leaves. Turn off the heat, cover, and allow the pot to sit for 2 minutes so the pasta steams slightly and firms up — this is the Nigerian trick for getting that authentic smoky jollof base without burning.

   Tip: For extra smokiness reminiscent of party jollof rice, you can allow the base to slightly catch for 30 to 45 seconds on high heat just before turning off — watch carefully.
6. 6

   Garnish and serve

   Plate the jollof spaghetti and garnish with sliced spring onions and torn African basil or parsley. Serve hot as a standalone meal or alongside a simple fresh cucumber and tomato salad for added crunch and hydration.

   Tip: Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.