Are you bored with everyday spaghetti and sauce try this Jollof Spaghetti – An easy to make recipe with just a couple of ingredients and your lunch or dinner table is set.
Making Jollof Spaghetti is almost the same as making the Nigerian Jollof Rice, I only add a little twist to this recipe to make it a more suited for Spaghetti.
Note: My mixed vegetables consist of Carrots, Green Beans, and Sweet Peas but feel free to use any choice of Vegetables.
How to make Jollof Spaghetti - Jollof Spaghetti Recipe
- 227 g Spaghetti
- 11/2 Pepper Sauce
- 1/2 pound ground beef/ Minced Meat
- 1 small Onion
- 1 large Tomato
- 3 Sprigs of green Onions
- 3 Bay leaves
- 6 ounces of mixed vegetables
- 3 Tbsp vegetable Oil
- Salt to taste
- 2 Tsp curry powder
- 1 Tsp Thyme
- 3/4 Tsp soup base or 1 stock cube
- Stir fry the Onions, scallions and bay leaves in the Oil for about a minute or 2 then season with curry powder, soup base Thyme and salt to taste.
- Add the ground beef and break into somewhat big chunks (don't break them too much) and allow it to cook in its own juice until it's almost done (about 90 percent done)
- Add the sauce and cook for a while in the meat juice for about 2 to 3 minutes then add some water to thin it out.
- Break the spaghetti into 2 to 3 parts (if this is a taboo for you you can just cook it 'as is') and add it into a hot boiling Water.
- Add salt to taste and cook for about 8 minutes then take it off the heat and drain the Water.
- Add the boiled pasta to the sauce together with the mixed vegetables, sliced Tomatoes, and the rest of the scallions.
- Allow it to come to a simmer for about 3 more minutes and take it off the heat.
- Serve and Enjoy!
If you enjoy this Jollof Spaghetti recipe, you might also like these:
Today, I’m going to be making a British classic recipe and as most of us know Nigeria has a lot of British influence and their food is also one of the things they left for us.
Peri peri chicken or ‘chicken peri peri’ as fondly called by Nigerians is a delicious and spicy recipe which is made from a combination of peppers, herbs, and spices. According to my research, the origin of this recipe is from Africa – Mozambique to be precise and Portugal – please correct me if I’m wrong, but today, it has captured the hearts of both young and old and it has spread its wings beyond the walls and corners of Africa and Portugal.
Ground beef and potatoes – Give your family a change of pace and replace the regular potato wedges with this ground beef and potato dish. This one pot dish is simply made with a combination of Ground beef with Potatoes. The juices from the ground beef get infused inside the potatoes and this creates a rich, intricate, and hearty flavor when combined with the Tomato sauce. It tastes so good that each time I made this my super picky kid would ask for more.
Here is a sweet and ”easy to make” treat that is really good for Breakfasts, little gatherings, movie nights, kids birthdays and even picnics.
This is a very simple cake and it takes less than an hour to put everything together. It’s also quite different from our everyday Cupcakes because it requires no icing at all. The best you can do to this cake is just to sprinkle some confectioners sugar on it and you are good to go.
Queens Cake - How to make Queens Cake
- 1 1/2 cups plain flour
- 1/2 cup butter
- 2/3 cup icing sugar
- 2 Eggs
- 1 tsp baking powder
- Zest of 1 lemon
- 1/2 cup Black Currants
- 2 Tablespoons Milk optional
- Get your oven preheated to 350°F then line your muffin Pan with the Muffin liners and set that aside (you can also just grease and sprinkle some Flour on your Muffin Pan if you can't get the liners)
- Mix together the Flour, Baking powder and the Salt in a large Bowl.
- In another Bowl cream together the Margarine and Sugar until it's light and fluffy
- Add the 2 Eggs one at a time whipping it together at each addition then add the zest of the Lemon together with the vanilla extract.
- Now sift in the Flour and Baking powder mixture into the cream and mix till well combined then fold in the Black currants into the mixture.
- You can add about 2 to 3 Tablespoons of Milk at this point if you want to lighten up the batter a little bit.
- Place in the Oven and bake for 15 to 20 minutes.
- Allow to cool completely and Enjoy.
The African Sausage Rolls is a very popular snack in west Africa. It is made up of a pastry dough wrapped around a well-seasoned sausage Meat. The pastry used for this rolls is very similar to the one used for the Nigerian Meat Pie or Chicken Pie.
If you lived in Nigeria in the 90’s you will definitely know about the gala brand of sausage rolls which is usually sold by street vendors and often time when we buy this gala sausage we tend to buy a popular drink called la casera alongside with it and by the time you are done eating this you will have a satisfied feeling as though you’ve just eaten a full course meal.
For a more delicate pastry I used a combination of Butter and Margarine but feel free to use only Margarine for this, it works very well too.
The Sausage meat I used as been seasoned from the store so I used just one stock cube to step down the salt level (it’s so salty) but feel free to season the sausage to your taste.
African Sausage Rolls
- 2-1/2 Cups Plain Flour
- 4 Tbsp Margarine
- 1 Egg
- 1 Tsp Baking Powder
- 1/4 Tsp Salt
- 6-8 Tbsp Water
- 2 Green Onions
- 1 Onions Small finely chopped
- Cayenne Pepper To Taste
- 2 Tbsp Sugar
- Add the flour, Baking powder, Salt cold margarine and butter in a bowl then use the tip of your finger to rub the fat into the flour until a crumbly texture is formed.
- Add a little water at a time until a stiff dough is formed.
- knead the dough for a few seconds to a minute and set aside – don’t overwork the dough!
- Season the sausage with the stock cube and mix it together thoroughly
- Now roll out the pie dough to a rectangle of about 1/6th to 1/8th of an inch thick and trim off the rough edges (please watch the video for this)
- scoop in the sausage meat and form it into a log then roll it over until it overlaps a little bit (watch video) and trims off the excess pastry.
- cut the rolled Pie into the desired length and arrange the rolls into a pre-greased and floured pan and you can make a decoration over the rolls by using a knife to make a mark on the pie (watch video) or use a fork to poke it.
- Now make the Egg wash by whisking together 1 egg and 1 tablespoon of water and brush this over the surface of the sausage Rolls and bake in a 350 degrees Fahrenheit preheated oven for 30 to 35 minutes.
- Serve hot or warm and enjoy.
If you enjoy the Nigerian Sausage Rolls Recipe, you might also like these other Nigerian Snacks:
Coconut Rice – A savory side dish made with rice, cooked in aromatic coconut milk. It is so rich, luscious and bursting with aromatic coconut flavors. You will be surprised that a Rice recipe this simple has so much flavor.
Rice is hands down my favorite grain because it’s very versatile.
- Make sure you rinse the Rice with lukewarm water before cooking it. This will help to remove any excess starch in the Rice.
- For this recipe, I used basmati rice, however, you can use any type of rice you like but note that cooking time varies for different types of rice.
You can also check out my other Rice recipes
**This coconut Rice recipe can easily be divided to serve a lesser number of people and can also be doubled to serve a larger group.
Coconut Rice (African style)
Ingredients For the Chicken
- 1.5 pounds Chicken quarters cut into small bite size
- 2 scotch bonnets Ata Rodo
- 1 Tsp Thyme
- 1 Tsp Curry powder
- 1 Seasoning Cube
- 1 Bay leaf
- 1 Onion Diced
Ingredients For The Rice
- 3 Cups Rice
- 2 Coconut Milk
- 2 Chicken Stock From the Boiled Chicken
- 2 Tablespoons crayfish
- 2 Tablespoons Coconut Oil or any other cooking Oil
- Green orange, and Red Bell peppers (optional)
- Cut the chicken into small portions, rinse them and put them inside the Pot, add the Onions and season it with salt, stock cube, thyme, curry powder, Habanero pepper (Ata rodo) and Bay leaf stir it all together and cook for 15 minutes then separate the chicken from the stock and set aside.
- In a clean pot add the coconut oil or vegetable oil add the onion and stir fry till the onions is getting just browned (about 2 to 3 minutes on a medium heat) Add the coconut milk, chicken stock, crayfish and hot chili pepper and let it come to a boil.
- Add the rice (basmati rice) and allow to cook for about 15 minutes then quickly add the shrimps vegetables and chicken and cover it up immediately and let it cook for 10 more minutes.
- Leave to steam for 5 minutes before opening it then stir it together, serve and enjoy.
If you make this Coconut Rice, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
The African Cake belongs to the family of the Pound Cake but with a little twist. In west africa, most of us do have our family recipe for this Cake, and it varies from family to family. However, no matter the recipe used by each of this family, you will know that you are eating the our Cake when you bite into it.
If this is your first time making this Cake, and you plan to make this recipe as a whole without dividing it, it is advisable to divide your batter into two small baking Pans, rather than a large baking pan like I used. You will likely get a very good result with a smaller Pan because the Cake will bake faster, hence, you will achieve a soft and tender crumb effortlessly. You can definitely make this size by the time you master it.
Try not to over mix the Cake batter, this will result in a dense and chewy Cake.
Don’t worry about the crack on top of this cake, it is common with pound cakes.
You can store for up to 3 days at room temperature or keep in the freezer for up to 2 months.
If you choose to half this recipe (recommended for first timers), note that the Cake will bake for a lesser time (about 40 minutes to 1 hour)
I use the standard American measuring cup for my measurement
African Pound Cake
- 4 Cups of all purpose flour
- 10 Eggs
- 4 sticks of Butter 2 cups of Butter
- 1 Tbs of Vanilla extract
- 2 cups of Sugar
- 1 Tbs Baking powder
- 1/2 Teaspoon Nutmeg
- 1/2 cup of Milk or dissolve 4 Tbs of powdered Milk in 1/2 cup of Water
- Grease your baking Pan with some Butter and dust it with some flour then set it aside
- Mix the Flour, Baking powder and nutmeg in a Bowl and set aside as well
- Add 4 sticks of Butter (At room temperature) together with the Sugar in the mixing bowl and cream it together until it's smooth fluffy and creamy
- Add the Eggs one at a time mixing the Egg into the cream after each addition
- Mix in the Vanilla as well
- Start alternating the addition of flour and milk until it's well combined
- pour the batter inside the baking pan and bake for 1 hr 20 mins to 1hr 40 mins, till it's golden and caramelized on the edges or when a toothpick inserted in the center of the cake comes out clean. ENJOY!
Check out my other Cake recipes:
Meat Floss (Beef Floss) – Here is another Northern Nigerian delicacy which is enjoyed by the majority. This is a vei delicious dried shredded Meat floss that can be eaten as a snack or sprinkled over Rice, stuffed inside bread or goes along so well with Nigerian Masa (Masa recipe here) and (here).
The Meat needs to be very tender I boiled mine for 2 hours but you can boil between 11/2 to 3 hours on a medium heat depending on the quantity of the Beef you are using.
Make sure the Water you use in Boiling the Beef is totally dried up before shredding the beef otherwise you might have some difficulty while frying it if the water content is too much.
Add very little salt in order to get the authentic Northern taste.
Meat Floss (Beef Floss)
- 3 pounds Beef
- 1 red bell pepper
- 1 Tomato
- 1 Red bell pepper
- 1 onion
- 11/2 to 2 Cups Water more or less
- 2 cubes plus 1 more
- Salt to taste the lesser the better
- 1/4 Cup seasoning suya spice
- 1 Teaspoon hot chili pepper more or less depending on your heat tolerance level
- 1/2 Teaspoon Ginger powder
- 6 to 10 Tbs Oil preferably groundnut Oil but not mandatory
- Trim off any visible fat or connective tissue from the Meat and cut it into big chunks
- Rinse the Meat thoroughly and put them in a Pot. Add the Tomatoes, Red bell peppers, Onions, stock cubes and Salt to taste then cook this on a medium heat until the Meat is really tender and the Water is totally dried out (the Meat should be very easy to pull apart when it's done).
- Transfer the Meat to a cutting board and use two forks to pull it apart (you can also pound this with a mortar and a pestle to your desired texture)
- Transfer the shredded Beef into a large bowl and add 1 stock cube, Suya spice, chilli pepper, and Ginger Powder. Mix this together thoroughly s that the ingredients are well combined.
- Strt frying this in batches depending on how big your frying pan is. I started out with 2 tablespoons of Oil for one Cup of shredded Beef and I added more as I fried - please watch the video above to see important details on how this is fried.
- Once you are done frying remove from heat immediately because it burns easily. Allow to cool before enjoying it.
- You can store this in a air tight container an leave in the fridge for about 2 to 3 weeks. Enjoy!