Jollof Pasta
West African–inspired jollof-style spaghetti coated in a deeply cooked pepper and tomato base.
A note on measurements
These measurements are guides, not rules. Memory foods are seasoned by feel, taste, and repetition. Start here, adjust as you cook, and trust your palate. The final balance should feel right to you.
WHAT YOU’LL NEED
The Proteins
-
2 lb chicken (bone-in, skinless preferred)
(I get mine from the halal store. Boneless works, but bone-in carries more flavor.) -
1 lb fresh shrimp, peeled, deveined, and cleaned
To Season the Chicken
(Let this sit at least 30 minutes)
-
Vegetable oil
-
Badia seasoning
-
Onion powder
-
Garlic powder
-
Dried thyme
-
White pepper
-
Cayenne (to taste, I like heat)
-
1 Maggi cube, crushed
To Season the Shrimp
(Same seasoning, lighter hand)
-
Vegetable oil
-
Badia seasoning
-
Onion powder
-
Garlic powder
-
Dried thyme
-
White pepper
-
Cayenne
-
Salt, if needed
The Jollof Base (Blended)
-
2–3 red bell peppers
-
5–6 Roma tomatoes
-
1 red onion
-
1–2 Scotch bonnet peppers
-
Garlic, to taste
-
Ginger, to taste
For the Pot
-
Vegetable oil (my preference)
-
2–3 red onions, sliced
-
2 heaping tablespoons tomato paste
-
Curry powder, to taste
-
Dried thyme
-
2–3 bay leaves
-
1–2 Maggi + 1-2 Knorr cubes
(Available at most African or Caribbean markets) -
Salt + black pepper
Pasta
-
1 box spaghetti
To Finish
-
Fresh vegetables of your choice (thin onion slices, peppers, herbs)
METHOD
1. Season the chicken
Clean chicken with vinegar or lemon, rinse, and pat completely dry.
Season generously with all listed seasonings. Toss until fully coated.
Cover and let sit at least 30 minutes.
2. Season the shrimp
Lightly season shrimp with the same spices used for the chicken.
Set aside. Shrimp does not need to sit long.
3. Blend the base
Blend all jollof base ingredients until smooth.
Set aside.
4. Fry the chicken
Heat vegetable oil in a large pot over medium-high heat.
Fry chicken until deeply golden on all sides.
Remove and set aside. Do not discard the oil.
5. Fry the shrimp
In a separate pan, heat a small amount of oil.
Cook shrimp 1–2 minutes per side until just pink.
Remove and set aside.
6. Start the sauce
In the same pot used for the chicken, heat the oil.
Test heat by dropping in a piece of onion. If it sizzles, you’re ready.
Add sliced onions and cook 3–5 minutes until softened.
Add tomato paste and cook at least 3–5 minutes, stirring often, until the raw taste cooks out and the paste deepens in color.
7. Build the jollof base
Pour in blended pepper mixture.
Season with curry powder, thyme, bay leaves, Maggi cubes, salt, and black pepper.
Cook uncovered over medium heat 10–15 minutes, stirring occasionally, until the sauce thickens and oil rises to the surface.
8. Cook the pasta
Bring a large pot of salted water to a boil.
Cook spaghetti al dente.
Drain and set aside.
9. Combine
Add fried chicken directly into the sauce.
Add cooked spaghetti and shrimp straight into the pot.
Toss everything together until fully coated and evenly seasoned.
11. Serve
Top with shrimp, veggies and parsley.