Jollof Spaghetti with Prawns
History of this recipe
3
Servings
45
Minutes
332
Calories
Ingredients
- Spaghetti
- 250g of shell-on Madagascan prawns
- Salt
- Black pepper
- Garlic salt
- Fish seasoning
- Vegetable oil
- Olive oil
- Garlic cloves
- Brown onion
- Red bell pepper
- Romano pepper
- Scotch bonnet pepper
- Thyme
- Curry
- Bay leaves
- Chicken stock cube
- Can of peeled plum tomatoes
Method
- Cook ca. 200 grams of dry spaghetti as per the instructions on the pack
- Massage the following ingredients into ca. 250 grams of shell-on Madagascan prawns as follows:
- ½ tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic salt
- 1 tsp. of fish seasoning
- 1 tsp. of olive oil
- Add 2 tbsps of vegetable oil to a pan and heat up for ca. 2 minutes
- Sautee 2-3 cloves of garlic for 1 minute
- Add your prawns and cook on a medium to hot temperature for ca. 2-3 minutes on both sides
- Remove and save for later
- In a food processor, blend the following ingredients:
- 1x 400ml can of peeled plum tomatoes
- ca. 50ml of extra water
- 1x red pepper
- 1x romano pepper
- ½ brown onion
- At least 1x scotch bonnet pepper
- In the same pan you used to cook the prawn, add another ca. 1 tsps of olive oil
- Add 2 tbsps of tomato paste and ½ slice red onion, sautee for ca. 2-3 minutes of a medium to hot temperature
- Add your pepper mix and season as follows:
- 1 tbsp. of thyme
- 1 tbsp. of curry powder
- 1 bay leaf
- 1 chicken stock cube
- Cook down on a medium to hot temperature for ca. 20 minutes
- Start to add your spaghetti bit by bit and mix thoroughly into your tomato mix
- Garnish with red onion