Ingredients

• 200 grams of uncooked spaghetti
• 250 grams shredded beef strips
• 1x beef stock cube
• ½ tsp black pepper
• ½ tsp suya seasoning or all purpose
• 1 tbsp. curry powder
• ½ tbsp. thyme
• 1 bay leaf
• 3 tbsps tomato paste/ puree
• 1x seasoning / boillon cubes
• 1x can of plum tomatoes
• 1x medium red bell pepper
• 1x bell pepper (2x colours – ½ each)
• 1x romano pepper
• 1 medium onion
• Scotch bonnet pepper
• 1 carrot
• Vegetable oil
• Salt

Method

Cleaning the meat

• Clean 250 grams of shredded beef thoroughly in water with lemon and/or vinegar
• Season as follows:
  • 1x beef stock cube
  • ½ tsp black pepper
  • ½ tsp suya seasoning or all purpose
  • Massage the seasonings into the meat and leave to marinate in the fridge whilst we prepare the pepper base

Preparing the pepper base

• Blend the following ingredients until smooth:
  • 1x can of plum tomatoes
  • 1x medium red bell pepper
  • 1x romano pepper
  • ½ onion
  • At least 1x scotch bonnet pepper (keep the seeds in for extra heat)

Bringing it all together

• Chop:
  • 1 carrot, into matchsticks
  • ½ onion, chop small
  • 1x medium bell pepper (2x colours – ½ each)
• Add 1 tbsp. of oil to a pan and your chopped onion
• Cook your meat completely through (around 10 minutes or so)
• Removed your beef and safe for later
• Add 1.5 tbsps. of oil to your pan again
• Heat up your chopped onion along with 3 tbsps of tomato paste for ca. 3-5 minutes
• Season with:
  • 1 tbsp. curry powder
  • ½ tbsp. thyme
  • 1 bay leaf
• Add the vegetables chopped earlier along with ¼ cup of water and cook down for ca. 5-7 minutes
• Add your pepper mix, 2 seasoning/bouillon cubes, and cook down for 20-30 minutes or until the mix has mostly dried down
• Separately, cook down ca. 200 grams of spaghetti for around 10 minutes (or the time specified on the packet)
• Add your cooked spaghetti to your pepper mix, along with you cooked beef from earlier, and mix together thoroughly
• Salt to taste
• Garnish with spring onions

EAT THIS WITH...

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