Native Jollof Spaghetti
If you've got spaghetti, assorted meat (beef, tripe, cow skin) and fermented locust beans (iru), you're most of the way to this beef: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Β· Pan Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Native Jollof Spaghetti take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Native Jollof Spaghetti is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jollof spaghetti by Chef Phizzle. Native Delight. 02.jpg by Phizzle01, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.