Native Jollof Spaghetti

1. Season the assorted meat with one chopped onion, a stock cube and a little salt, add water to cover and boil until tender, about 40 to 60 minutes, then reserve the meat and its stock separately.
2. Blend the tomatoes, scotch bonnet and red bell pepper into a coarse pepper mix and boil it in a pan for about 10 minutes to reduce some of the water content.
3. Heat the palm oil in a wide pot over medium heat until it just melts and shimmers, taking care not to let it smoke, then fry the remaining sliced onion until soft.
4. Add the fermented locust beans and the reduced pepper mix and fry, stirring often, for about 12 to 15 minutes until the oil rises and the raw tomato smell disappears.
5. Stir in the ground crayfish, ground chilli, the remaining stock cube and the cooked assorted meat, then pour in enough of the reserved meat stock to make a loose, simmering sauce and season with salt.
6. Break the spaghetti in half, add it to the pot and stir to submerge the strands in the sauce, then cover and cook on low heat, stirring occasionally, until the pasta is tender and has absorbed the liquid, about 12 to 15 minutes.
7. Add a splash more stock or water if the spaghetti needs more time, then taste, adjust the seasoning, and serve hot.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Blender