Ingredients
For the chicken
- 500–700 g chicken pieces
- 1 tsp salt
- 1 tsp curry powder
- 1 tsp thyme
- 1 cube seasoning
- 1 tsp paprika or chili powder
- 2 cloves garlic, minced
For the jollof spaghetti
- 300–400 g spaghetti
- 3 tbsp vegetable oil
- 1 onion, sliced
- 3 tomatoes
- 2 red bell peppers
- 1–2 Scotch bonnet peppers (optional)
- 2 tbsp tomato paste
- 2 cups chicken stock or water
- 1 tsp curry powder
- 1 tsp thyme
- 1 seasoning cube
- Salt to taste
- Mixed vegetables (optional)
Step-by-step
1. Season and cook the chicken
Mix chicken with salt, curry, thyme, garlic, paprika, and seasoning cube.
You can:
- Fry it for extra flavor
- Grill it
- Or boil first, then fry lightly
Keep the chicken stock for the spaghetti.
2. Blend the sauce
Blend:
- Tomatoes
- Bell peppers
- Scotch bonnet
- Half the onion
3. Cook the jollof base
Heat oil and sauté remaining onion.
Add tomato paste and fry for 2–3 minutes.
Pour in blended mixture and cook until the sauce thickens and oil starts separating.
Season with:
- Curry
- Thyme
- Seasoning cube
- Salt
4. Add spaghetti
Break spaghetti in half if preferred.
Add stock/water and bring to a boil.
Then add spaghetti and stir well.
Cook covered on low heat for about 10–15 minutes, stirring occasionally so it doesn’t stick.
5. Finish
Add cooked chicken and optional vegetables during the last few minutes.
Serve hot.
Tips
- Use chicken stock instead of plain water for deeper flavor.
- A little smoked paprika gives the classic smoky jollof taste.
- Don’t overcook the spaghetti — it should stay slightly firm.
- You can add carrots, peas, or sweet corn for extra texture.
Simple serving idea
Serve with:
- Fried plantains
- Coleslaw
- Chilled juice or soda