Jollof Macaroni is a delightful twist on the classic Nigerian Jollof Rice that brings the same rich, smoky flavors to pasta lovers. As a cook who loves to experiment with traditional recipes, I can confidently say this dish is a crowd-pleaser, perfect for family dinners or special occasions. Let's dive into this easy-to-follow recipe and create a hearty meal packed with vibrant flavors and wholesome ingredients!
Ingredients 29/12/2024
• Macaroni
• Tatase (red bell peppers)
• Tomatoes
• Attarugu (scotch bonnet peppers)
• Green pepper
• Green beans
• Peas
• Carrots
• Garlic
• Onions
• Beef and stock
• Groundnut oil
• Spices (curry, thyme, etc.)
• Maggi cubes
Instructions
• Prepare the beef and stock:
Wash the fresh beef and place it in a pot. Add salt, Maggi cubes, curry, thyme, chopped onions, garlic, and some water. Cook until soft. Once done, set the beef and stock aside.
• Parboil the macaroni:
Cook the macaroni in water until it is about 70% done. Drain the water and set the macaroni aside.
• Chop the vegetables:
Finely chop the remaining vegetables (tatase, attarugu, green pepper, green beans, carrots, etc.) and set them aside.
• Prepare the Jollof base:
In a large pot, heat some groundnut oil. Add garlic and onions, and fry until caramelized. Then add the chopped vegetables and fry until soft (about 8–10 minutes).
• Combine and cook:
Add the cooked beef and stock to the pot along with some additional water. Season with salt, Maggi cubes, and your preferred spices. Let it boil for about 5 minutes.
• Add the macaroni:
Stir in the parboiled macaroni, cover the pot, and cook on low heat until the macaroni is fully cooked and absorbs the flavors.
• Serve:
Serve hot and enjoy your delicious Nigerian-style Jollof Macaroni!
And there you have it—your flavorful Nigerian-style Jollof Macaroni! This dish is a comforting, satisfying meal that’s as fun to make as it is to eat. Whether you’re serving it for a family gathering or simply treating yourself, it’s bound to impress. Let me know how it turns out or share your own variations in the comments. Happy cooking!
By: Hadiza Bagudu
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