Jollof and Seafood Pasta

 

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Growing up, I was known for my jollof “Supergetti” which I made with all sorts of condiments. From dry fish to smoked meats. In fact, there was a time I added pancake syrup to my pasta 🙂  Okay let me tell you guys how it went.

My brother brought some Pancake Syrup home from the United States and hey! In Nigeria, we eat our pancakes and crepes with stew based sauces, so I did not know what the thing in the bottle was. Anyway, I continuously used it for jollof “supergetti” and jollof “rice” Although it did not change the taste of the food, I  used it anyway. I really thought it was for savory dishes. Me and my bush self 🙂 It was when I got to the United States that I saw the same bottle at my Aunty’s house and it read “Pancake syrup” Oh my! I pinched myself. I had been cooking my Jollof with “pancake syrup!” Apparently, the bottle my brother brought home had no labels. Umu nwoke! (men folk)

I have to tell you it was fun times. It was my brother’s first time visiting Nigeria and my first time meeting him after he moved to the USA. At the time he left Nigeria, my folks had not even thought of having me. So his visiting was my first time meeting him and he came bearing “pancake syrup” with no labels and bush me, I thought it was liquid maggi 🙂

Back to the food. This dish has been modified in the past few years. It is my signature dish. quick and easy especially when I have to rustle up something quick and savory for myself and my ajebutters. To this particular one I used some coconut milk. You know, my love for coconut is endless 🙂

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My ajebutters enjoyed eating this meal except for the “winged things” which I call mussels 🙂 The mussels are optional. My ajebutters call them the “winged things” They do look like winged creatures when they open up lol. I love mussels so I always find a way to add them into my meals whenever I make anything with seafood 🙂

I am quite excited to share my signature pasta and it’s sauce with you

And here you go 🙂

Jollof Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
For pasta
  • 1 packet of any whole grain or any kind of pasta
  • 3 cups of coconut milk
  • 4 cups of water
  • 1 tsp of oil or butter
  • salt to taste
for pasta sauce
  • 1 bell pepper(any color)
  • 6 plum tomatoes(chop 2 and set aside)
  • 3habaneros or ata-rodo
  • 3 tbsps. of tomato paste
  • 1 medium onion (cut into three parts)
  • 2 cloves of garlic (grated)
  • 1 inch of ginger(grated)
  • 1 cup of mixed vegetables
  • 1 cup of shrimp(peeled and deveined)
  • 1 cup mussels(optional)
  • ⅛ spoon nutmeg
  • 1tsp thyme
  • ½ tsp green curry powder
  • 2 bay leaves
  • ¼ cup of coconut oil or any oil
  • ⅔ cup of coconut milk
  • Bouillon
  • salt to taste
Instructions
  1. Roughly blend 4 of the tomatoes, habaneros, one part of the onion and the bell pepper. Pour it through a fine mesh sieve to remove the excess liquid(boil it in a pot if you want to)
  2. !
  3. To cook pasta
  4. Bring coconut milk and water to a boil. season with a pinch of salt and oil and pour in the pasta. Cook for about 10 minutes or until al dente and drain under running water to stop the cooking process
To make pasta sauce
  1. heat oil in a sauce pan. Add the second half of the onion and sauté until translucent . Add the bay leaves, thyme, curry, garlic and ginger. Sauté until the garlic is fragrant. Pour in the tomato paste and fry until the oil has floated to the top. Then add the tomato and pepper blend along with the bouillon and fry once again until dark and the oil has floated to the top. Pour in the coconut milk, shrimp and mussels. The mussels will open up when it comes in contact with the heat and is cooked. (Discard any mussels that do not open up). Pour in the pasta, the chopped tomatoes, the mixed vegetables and the third half of the onion. Give the pasta a good toss. Check for seasonings, turn the heat down to low and cover for a few minutes before serving

 

 

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