Spaghetti Jollof

Name: Spaghetti Jollof
Cook time: 25 s
Total time: 25 s
Yield: 6
Cuisine: African - style
Ingredients: 600 grams Spaghetti; 1 1/2 Onions (Chopped); 2 Fresh Pepper; 4 Fresh Tomatoes; 2 Large Red Bell Pepper; 2 MAGGI Signature Jollof; 1/2 teaspoon Chopped Garlic; 2 tablespoons Vegetable Oil; 1 teaspoon Curry Powder; 1/2 teaspoon Thyme; 1/2 teaspoon Chopped Ginger; 2 Mediums Carrots (Diced); 1 Head Cabbage; 2 Green Bell Pepper

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Easy

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25 Min

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Ingredients

6 Portions

Pasta, dry, unenriched

600 g

Onions, raw

1.5

scotch bonnet

Tomatoes, red, ripe, raw, year round average

Poivron rouge

2 large

MAGGI Signature Jollof (30x10x8g)

Garlic, raw

0.5 tsp

Vegetable Oil

2 tbsp

Curry Powder

1 tsp

Spices, thyme, dried

0.5 tsp

Ginger root, raw

0.5 tsp

Carrots, raw

2 Mediums

Cabbage, raw

1 Head

Peppers, sweet, green, raw

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Nutritional Information

per serving

Carbohydrates

95.3 g

Energy

487.39 kcal

Total fat

4.71 g

Protein

16.98 g

per serving

Recipe steps

25 min

5 min

13 min

7 min

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Recipe steps

25 min

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Wash and roughly blend tomatoes, 1 onion, fresh pepper and 1 red bell pepper. Cut remaining red and green bell pepper into a small bowl then set aside.

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25 min

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Slice remaining onions. Heat oil in a pan and add onion slices, ginger, garlic, thyme then stir-fry for 3 minutes. Add the blended vegetables and fry for 10 minut

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25 min

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Add the spaghetti, stir and allow to cook on low heat for 7 minutes. Shred the Cabbage, the red and green bell peppers and diced carrots. Add all to the pan and

Spaghetti Jollof

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