Jollof Macaroni
I promise you this tastes much much better than it looks.
This was made by one of my cousin who claims he's a masterchef in cooking noodles and pasta *rolls my eyes*, what else can most men cook apart from that. Anyway I promised him I'll post it if it turns out good, let's say that was the motivation he needed. Plus I learned some tricks from him too like how to make your jollof redder (if there's anything like that) without using plenty tomato paste. So let's get down to how he did it but before I do that, kindly check out his YouTube channel, he posts funny random stuffs that will make your day and help kill boredom too especially during this lockdown period.
Ingredients:
1 pack of macaroni
1 sachet of tomato paste
1 can of sardine
1 medium onions, chopped
3 tablespoons of crayfish, ground
4 scotch bonnet peppers, ground
2 seasoning cubes
1 teaspoon each curry and thyme
Vegetable oil
Salt to taste
Handfuls of carrot and cabbage, chopped
1 can of sardine
1 medium onions, chopped
3 tablespoons of crayfish, ground
4 scotch bonnet peppers, ground
2 seasoning cubes
1 teaspoon each curry and thyme
Vegetable oil
Salt to taste
Handfuls of carrot and cabbage, chopped
Procedure:
1. Parboil the macaroni in a pot of boiling water with some salt and oil (to avoid it sticking together) for 10 minutes and sieve.
2. Heat up the oil from the sardine, add extra vegetable oil if too small.
3. Add the onions and fry till translucent, add the tomato paste and fry till it dries up (till it's almost burning stage) stirring at intervals. This is the trick to getting a red stew out of little tomato according to the cook.
4. Add 1/2 cup of water and mix well
5. Add the curry, thyme, seasoning cubes,the sardine ground pepper and crayfish, also add salt to taste.
6. Simmer on medium heat till the water dries up a bit. At this stage you can remove the sardine to avoid it breaking into pieces as you are mixing the macaroni.
7. Add the carrot and cabbage and mix.
8. Add the parboiled macaroni, stir well till it mixes up with the stew.
9. Allow to simmer for 5 minutes on low heat.
10. Bring down and serve.
2. Heat up the oil from the sardine, add extra vegetable oil if too small.
3. Add the onions and fry till translucent, add the tomato paste and fry till it dries up (till it's almost burning stage) stirring at intervals. This is the trick to getting a red stew out of little tomato according to the cook.
4. Add 1/2 cup of water and mix well
5. Add the curry, thyme, seasoning cubes,the sardine ground pepper and crayfish, also add salt to taste.
6. Simmer on medium heat till the water dries up a bit. At this stage you can remove the sardine to avoid it breaking into pieces as you are mixing the macaroni.
7. Add the carrot and cabbage and mix.
8. Add the parboiled macaroni, stir well till it mixes up with the stew.
9. Allow to simmer for 5 minutes on low heat.
10. Bring down and serve.
Have you made something similar to this? Let me know in the comment section. Kindly subscribe to the blog's mailing list in order to be notified when I drop a new post. Also Subscribe to my YouTube channel and Follow me on Instagram. Thank You.
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