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Ghanaian Spaghetti Jollof
Ghanaian Spaghetti Jollof is a traditional Ghanaian recipe for a classic dish of broken spaghetti served in a jollof sauce; a now classic jollof rice variant. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Ghanaian Spaghetti Jollof.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesGhana Recipes
This is a modern Ghanaian version of Jollof rice that substitutes spaghetti (often known as just ‘pasta’) for the more traditional rice. Dawadawa are fermented locust beans which pack in a lot of umami flavour (they are cognate with Nigerian iru).
Ingredients:
100ml (2/5 cup) oil
350g (12 ½ oz) spaghetti (pasta)
200g (2 cups) tomatoes
25g (1 oz) dawadawa
150g (1/3 lb) onions
50g (1 ¾ oz) smoked and dried fish (amani)
15g (1/2 oz) hot chilli pepper
10g (1/3 oz) bouillon tablet
1l (4 cups) water
Salt, to taste
Method:
Grind the tomatoes, chillies and ½ the onions together in a mortar or food processor to make a paste (add a little water if needed). Pound or crush the dawadawa. Break the spaghetti into pieces (typically about thirds). Chop the remaining onions then break the smoked and dried fish into pieces, washing well to remove any grit then pound into a powder.
Heat the oil in a large pot. Add the chopped onions and pounded dawadawa. Fry for about 4 minutes, until the onions are soft and translucent then stir in the ground vegetables. Add water to slacken the mixture slightly (about 120ml [1/2 cup]). Bring to a boil then stir in the pounded dried fish and the bouillon tablet. Season with a little salt then cook for 10 minutes.
At this point add the broken spaghetti, stirring to separate the strands. Add a little more water, if needed.
Continue cooking for 8-15 minutes (depending on the spaghetti type) until the spaghetti is tender and the sauce is thick. This can be served on its own or it can be accompanied by fried or roasted meat.
