Jollof Pasta Recipe

This yummy jollof pasta recipe is here to fix your pasta troubles. So you go to your favourite fast food outlet, you buy spaghetti, it is not soggy, it is firm, well garnished and you wonder why. You go home and decide to cook yours with little water, only to end up with a burnt pot.

It might please you to know it is not by little water, what they actually do is stir-fry the spaghetti, because frying helps retain flavour and firmness.


– Tomato blend

– Green Bell Pepper (Sliced)

– Red Bell Pepper (Sliced)

– Carrot (Sliced)

– Spring onions (Sliced)

– Onion (Sliced)

– Ginger (Chopped or pounded)

– Garlic (Chopped or pounded)

– Pasta water and or chicken stock

– Chopped chicken

– Sausages

– Seasoning Cube

– Salt

– Curry powder

– Thyme

– Spaghetti or Spaghettini (your choice) I used spaghetti and twist.

– Vegetable/Olive Oil

– Soy sauce

– Oyster sauce

– Chilli sauce

The squad…



I never got this right till someone taught me online. I am sure many people miss it too.

How to parboil pasta;

I shared a video on my Instagram page, you can watch it HERE or read the blog post HERE.

– Put plenty of water in a big pot. You might be tempted to use less water and save time, flee from that temptation like Joseph did.

– Salt the water. Some people say add a drop of oil to fix the clumping, but I think a good stir can handle that.

– Once the water boils, put in your spaghetti and twist whole. 

– Stir to avoid it sticking. 

– Pay close attention to it. Don’t leave to pursue man or woman. Al dente is the target – cooked but firm.

– Once you get that perfect state, drain with a colander, but before you do that- SAVE A CUP OF THE PASTA WATER. Yes, the starchy water is very importanter. This water would come in handy should you need to thin out your sauce or make your spag more tender. 



STEP 1: In a wok preferably, add a little oil or butter, allow to heat up, put in your sausages and chopped chicken. Fry until they are well cooked. Take it out when it is done. 

STEP 2: Add onion, ginger and garlic and stir fry on medium heat for about 2 minutes. Add the tomato blend. Add a little seasoning, curry and thyme, leave to fry well. When the tomato blend is well fried and segmented, add two-third of your carrot, green and red peppers and stir fry for 2 minutes.

 STEP 3: Introduce your meat into the vegetables. I put it here so that it can get seasoned. Add the soy sauce, oyster sauce and chilli sauce. If it is your first time using them, go easy till you get the intensity that works for you.

STEP 4: Transfer your pasta to the wok. Turn everything evenly and stir fry for a few minutes. I added a little of the pasta water to the sides at this point. Add the remaining vegetables…



Before you say this process is too long, I need you to know the difference between two meals is patience. If you are always in a hurry to get out of the kitchen, you may never get some things right.

If you want to chat or ask questions, feel free to send a message to my Instagram handle @a_lazy_cook_gram.



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