Nigerian Macaroni Jollof
A crowd-pleasing dish built around macaroni pasta, ripe tomatoes and ground crayfish — roughly 70 minutes start to finish, and rated medium to make. 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 large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no 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 — 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
- Roughly blend the tomatoes, red bell peppers, scotch bonnet, and half the onion into a smooth puree, then pour it into a pot and boil for about 10 minutes to reduce excess water and concentrate the flavour.
- Heat the vegetable oil in a wide pot over medium heat and fry the remaining sliced onion until soft and fragrant.
- Stir in the tomato paste and fry for 2 to 3 minutes until it darkens slightly, then pour in the reduced pepper puree and fry, stirring often, for 10 to 12 minutes until the oil begins to separate and the raw tomato smell is gone.
- Season the sauce with the ground crayfish, thyme, crumbled stock cubes, and salt, then add about 250 ml of water and bring to a simmer.
- Tip in the uncooked macaroni and stir to coat it in the sauce, adding a little more water if needed so the pasta is almost covered.
- Cover and cook over low to medium heat for 12 to 15 minutes, stirring occasionally to prevent sticking and burning, until the macaroni is tender and has absorbed the sauce.
- Taste and adjust the seasoning, then turn off the heat and let it rest covered for a few minutes before serving hot.
You'll use: Frying pan / skillet · Large pot · Saucepan · Blender
Tips & common questions
How long does Nigerian Macaroni Jollof take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — 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 — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Macaroni Jollof is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: A Northern Nigeria food called Jollof macaroni 10.jpg by Hajjare, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.