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Spaghetti jollof and beef sausage
Spaghetti jollof and beef sausage

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We hope you got benefit from reading it, now let’s go back to spaghetti jollof and beef sausage recipe. To cook spaghetti jollof and beef sausage you need 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Spaghetti jollof and beef sausage:
  1. Get 2 packs Spaghetti
  2. Take 1 pack beef sausage
  3. You need 4 big bulbs fresh tomatoes
  4. You need Fresh chilli pepper
  5. Get 4 big scotch bonnet pepper (tatashe)
  6. Provide 1 medium tin tomatoes puree
  7. You need Vegetable oil
  8. Provide Green pepper
  9. Provide Carrot
  10. You need Green Peas/beans
  11. Prepare 1 large onion bulb
  12. You need Crayfish (optional)
  13. Use Salt
  14. Provide Spices
Instructions to make Spaghetti jollof and beef sausage:
  1. Blend the fresh tomatoes, peppers together and set aside
  2. Parboil Spaghetti (optional)
  3. Chop vegetables,onion etc
  4. Put pot on heat.add vegetable oil allow to heat.add some spices,chopped onion and fry on low heat for some minutes.
  5. Add tomatoes puree and turn consistently to prevent burns.turn and leave on heat till tomatoes is almost dry and separates from oil looking very reddish😆
  6. Add blended fresh tomatoes,peppers and allow to fry. Add spices,salt
  7. Pour in your Spaghetti turn with a wooden spatula or turning stick to prevent burning.cover and allow to cook on medium heat
  8. Check from time to time to know if to add little water or not.check for salt and spices.when almost dry,add your chopped vegetables and cover.
  9. When dry you can turn to allow a small amount of burning and cover for 5 minutes. Then turn off gas.
  10. To fry the beef sausages:heat up small vegetable oil in a frying pan,add sausages in batches and fry. remember to turn and fry both sides.wont tke up to 5 minutes to fry a batch. Enjoy

The dish is popular in West Africa. There are many types of such dish, you. Brown ground beef, season to taste with salt and pepper, drain and set aside. Cut link sausage up into meatball size pieces, brown, drain, and set aside. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.

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