Spaghetti 🍝 with salmon 🍣

Hey foodies! I wanted to share one of my absolute favorite comfort food recipes today: Jollof Spaghetti with Fish! It’s a delicious twist on classic jollof rice, but with spaghetti, and trust me, it’s a game-changer. It’s perfect for a satisfying dinner, and my family always asks for seconds. I remember the first time I tried making it; I was a bit intimidated, but it turned out to be so much easier than I thought! I love how Jollof Spaghetti combines the rich, smoky flavors of jollof with the familiar texture of spaghetti. Plus, adding fish makes it a complete meal. It’s a fantastic way to enjoy a taste of West African cuisine right in your own kitchen. Ingredients You'll Need (My Shopping List): Spaghetti (about 250-300g, half a pack) Fish (I usually use Mackerel or Tilapia fillets, about 2-3 pieces) Tomatoes (fresh, about 3-4 medium ones, or 1 can of chopped tomatoes) Red Bell Peppers (1-2) Onions (1 large) Habanero/Scotch Bonnet Pepper (1, adjust to your spice level!) Garlic (2-3 cloves) Ginger (small piece) Tomato Paste (1-2 tbsp) Chicken or Vegetable Broth (1-2 cups) Vegetable Oil Seasoning Cubes (Maggi/Knorr, 2) Curry Powder, Thyme, Salt, Black Pepper (to taste) My Simple Steps to Jollof Spaghetti Bliss: Prep the Fish: Clean your fish, then season it generously with salt, pepper, and a little garlic powder. You can fry it until golden brown and set aside, or bake it for a healthier option. I usually pan-fry mine for that extra crispy texture! Make the Sauce Base: Blend your fresh tomatoes, red bell peppers, half of the onion, habanero, garlic, and ginger until smooth. Try not to add too much water to the blender; you want a thick paste. Sauté Aromatics & Tomato Paste: In a large pot or pan, heat some vegetable oil. Sauté the remaining chopped onion until it becomes translucent and fragrant. Add the tomato paste and fry for about 5-7 minutes, stirring constantly to get rid of any raw taste. This step is crucial for developing a deep, rich flavor! Cook the Jollof Sauce: Pour in your blended tomato mixture. Add seasoning cubes, curry powder, thyme, salt, and black pepper. Let it simmer on medium-low heat, stirring occasionally, until the sauce thickens and the oil starts to separate and float to the top. This means the water has evaporated, and the flavors are concentrating beautifully. This usually takes about 15-20 minutes. Add Broth & Spaghetti: Pour in the chicken or vegetable broth. Once it comes to a boil, break your spaghetti into halves or thirds and add it to the sauce. Make sure the spaghetti is mostly submerged in the sauce. Simmer & Steam: Reduce the heat to low, cover the pot tightly (you can place foil under the lid for a tighter seal), and let it cook. Stir every 5-7 minutes to prevent the spaghetti from sticking to the bottom and to ensure even cooking. If it's drying out too quickly and the spaghetti isn't tender, add a little more broth or water, a quarter cup at a time. Combine Fish: Once the spaghetti is almost done (al dente), gently fold in your fried fish. Cook for another 5 minutes, allowing the fish to absorb some of those incredible jollof flavors. Serve Hot! Garnish with fresh parsley or chopped spring onions if you like. Enjoy your delicious homemade Jollof Spaghetti with Fish! My Pro Tip: Don't rush the sauce! Letting it cook down properly in step 4 is what gives Jollof its signature rich, deep flavor. Also, feel free to add other veggies like carrots or green beans during step 6 if you want to boost the nutrition and add more texture. Some people even like a touch of smoked paprika for an extra smoky kick! This dish is truly a labor of love, but the result is always worth it. It’s satisfying, flavorful, and a great way to explore new cuisines or just enjoy a comforting meal. I hope you give it a try and love it as much as I do! Let me know if you make it and what you think!