This is a very lazy recipe; which I created last year. I was craving Jollof spaghetti and I ended up making this and I haven’t made any Jollof spaghetti since then :)…This is not me saying that Jollof spaghetti is not the biz-knees, but this one is just epic…the epicness of the recipe cannot be forgotten.
If you remember, I made chicken suya and Thai stir fry. You could just toss some pasta in the mix or make your pasta using this method.
I believe that suya seasoning is the most used spice amongst African Chefs. I have dabbled into using uziza and other little spices too, but I love the suya spice sha 🙂
Creating this dish wasn’t too tough. As a matter of fact, I was happy doing it and now; apart from jollof spaghetti, we now have suya pasta. Nigerian food can always be much more 🙂 And guess what? It’s one pot, No mess!
Now to the dish…
- Chicken breasts
- Suya spice powder
- 1 packet pasta(cooked and drained)(you could whole wheat pasta)
- 1 small onion(minced)
- 3 garlic cloves(minced)
- 1/2 inch of ginger(grated)
- chill flakes
- (any vegetable mix of your choice)(I didn't use any)
- Thai chili(chopped)
- black pepper
- cooking oil
- salt to taste
- Wash and pat chicken dry. season with salt, oil, black pepper, and suya powder. Set it aside for about 10minutes to an hour. 12-24 hours is ideal...(do not over power the chicken or the pasta with the suya spice)
- Heat a wok or sauce pan. Pour in the oil. Once the oil heats up a little, add the chicken and cook until brown on both sides. (do not over crowd the pot).Pour in the onions, garlic and ginger and mix in with the chicken until fragrant.(Add vegetables at this point if using) Pour in the cooked pasta along with the chili flakes; then mix in with the chili pepper if using(according to your heat tolerance)...Season with some black pepper, salt and bouillon if using...add some suya spice powder if you want to add anymore; then serve. I served mine with pickled thai peppers 🙂