FOODY CORNERS

CHAPTER 11: SPAGHETTI RECIPES

• JOLLOF

Ingredients:
 Pasta/spaghetti,
 Tomato,
 Tomato paste,
 Onions,
 Seasoning cubes,
 Oil,
 Salt,
 Bell pepper.
 Thyme
 Curry
 Ginger
 Garlic
 Peas
 Carrot

Preparation tips:
parboil the spaghetti, blend the tomato with onions, ginger, garlic, chili pepper and turmeric.

Preparation:
1. Depending on how many packs of spaghetti you’re cooking, add the appropriate oil into a pot and turn on the heat. Add salt and sliced onions, once it starts sizzling, add the blend of tomatoes with the other ingredients. Leave the pot open and allow to fry till you can see the oil on top. Remember to stir often.
2. Taste the tomato, if it still tastes sour, let it fry for some more time. Some people mix the tomato paste with the tomato blend before frying while some add it when they see the oil rising on top. Whichever way is good.
3. After adding the paste, stir often to avoid sticking to the pot and burning. Allow to fry for a while before adding the chicken, beef or fish stock. You can use, soy sauce, dark sauce or fish sauce for this. Stir and allow to cook.
4. Add in the cooking ingredients, salt and seasoning cube to taste, pepper, carrots, thyme and curry, ginger and garlic, bell pepper, peas, stir and allow to cook for a minute of two.
5. Pour in the spaghetti and stir very well before turning off the heat.

Serving:
Serve with chilled drink, fried chicken or beef, plantain, eggs, vegetables, coleslaw etc.

• STEWED SPAGHETTI

Ingredients:
 Spaghetti
 Tomato
 Tomato paste
 Salt
 Onions
 Oil
 Seasoning cubes
 Crayfish
 Curry leaves

Preparation:
1. Follow the method on how to make tomato stew to prepare the stew for spaghetti.

Serving:
In a plate, dish already boiled spaghetti and scoop some stew on top of it. Serve with chicken, beef kebab, chilled drinks etc.

• FRIED

Ingredient:
 Rice
 Vegetable oil/butter/sesame oil
 Soy sauce
 Seasoning cubes
 Liver/chicken/beef/shrimp
 Carrots
 Green peas
 Sweet corn
 Garlic
 Ginger
 Curry
 Thyme
 Salt
 Pepper
 Onions

Preparation tips:
Parboil the spaghetti and leave in a sieve. Wash and cut all vegetables.

Preparation:
1. In a pot, add in oil, salt, onions, blended or powdered garlic and ginger, thyme and curry, seasoning cubes.
2. Add in the vegetables; green peas, carrots, bell peppers, sweet corn, liver/chicken/beef/shrimp and soy sauce.
3. Allow to fry/cook for a while, then add the spaghetti, keep stiring till it has mixed altogether, then turn off the heat.

Serving:
Serve with a chilled juice or wine.