1. Jollof Spaghetti (West Africa)
Spaghetti has been adapted into various African cuisines, blending local flavors and ingredients. Here are some popular types of spaghetti dishes commonly found across Africa:
Inspired by Jollof rice, this dish incorporates tomatoes, onions, bell peppers, and spices like thyme and curry powder. Often paired with chicken, shrimp, or beef, it's a spicy and flavorful take on spaghetti.
Jollof Spaghetti is a delicious adaptation of the classic West African Jollof rice, using spaghetti as the base. It's a spicy, flavorful dish, often cooked with vegetables and proteins like chicken, beef, or shrimp. Here’s how to prepare it:
Ingredients (Serves 4):
400g spaghetti
2 tbsp vegetable oil
1 medium onion, chopped
1 bell pepper (red or green), sliced
2 fresh tomatoes, diced (or 1 cup canned tomatoes)
2 tbsp tomato paste
2 cloves garlic, minced
1-2 Scotch bonnet peppers (optional, for heat)
1 tsp curry powder
1 tsp thyme
1 bouillon cube (Maggi or Knorr)
Salt to taste
1/2 cup cooked protein (chicken, shrimp, or beef) (optional)
Fresh parsley or green onions for garnish
Instructions:
1. Cook the spaghetti,Bring a large pot of salted water to a boil.Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
2. Make the Jollof sauce
Heat the vegetable oil in a large skillet or saucepan over medium heat.Add the chopped onion and sauté until translucent.Stir in the garlic, tomato paste, and fresh tomatoes. Cook for 5-7 minutes until the mixture reduces and thickens.Add the sliced bell pepper, Scotch bonnet (if using), curry powder, thyme, and the crumbled bouillon cube. Stir well and cook for another 5 minutes.
3. Combine spaghetti and sauce
Add the cooked protein (if using) to the sauce and stir to combine.Add the cooked spaghetti to the sauce and toss to coat evenly. Allow the spaghetti to absorb the flavors for 2-3 minutes over low heat.
4. Garnish and serve
Remove from heat and garnish with fresh parsley or green onions.Serve hot with your choice of side dish or as a standalone meal.Enjoy your spicy and savory Jollof Spaghetti!
Differences between Ghanaian Jollof Spaghetti and Nigerian Jollof Spaghetti stem from the ingredients, cooking techniques, and spice preferences unique to each country's culinary traditions. Here's a breakdown:
1. Spices and Seasoning
Ghanaian Jollof Spaghetti:
Uses milder spices and incorporates a combination of local seasonings like shito (black pepper sauce), ginger, and sometimes nutmeg for added flavor.
Emphasizes the natural flavors of tomatoes and vegetables.
Nigerian Jollof Spaghetti:
Tends to be spicier, with a more robust use of chili, Scotch bonnet peppers, and curry powder.Often includes bouillon cubes (Knorr or Maggi) to intensify the flavor.
2. Tomatoes
Ghanaian Style:
Typically uses fresh tomatoes blended with mild spices, sometimes with a lighter, more tomato-forward flavor.Tomato paste may be optional.
Nigerian Style:
Combines a blend of tomato paste and fresh tomatoes, creating a thicker and richer sauce.
3. Vegetables
Ghanaian Jollof Spaghetti:
Often includes finely chopped vegetables like carrots, green beans, and bell peppers, giving it a slightly sweeter, more colorful presentation.Garnishing with eggs (boiled or fried) is common.
Nigerian Jollof Spaghetti:
Focuses more on onions and bell peppers, with less emphasis on other vegetables.Fried plantains or dodo are often served on the side.
4. Protein
Ghanaian Style:
Proteins like fish (especially mackerel or sardines) are commonly mixed into the spaghetti.Chicken or beef may be used, but seafood is more prevalent.
Nigerian Style:
Proteins like fried chicken, turkey, beef, or goat meat are more popular and often served as a side.Sausages and eggs are also frequently added directly into the spaghetti.
5. Heat and Flavor Profile
Ghanaian Jollof Spaghetti:
Tends to have a less spicy, more balanced flavor, focusing on the harmony of the ingredients.Sweetness from fresh tomatoes and vegetables is more pronounced.
Nigerian Jollof Spaghetti:
Bolder, spicier, and more intense due to the generous use of Scotch bonnets and seasoning cubes.
While both dishes are delicious and showcase the versatility of Jollof flavors, Ghanaian Jollof Spaghetti is lighter, slightly sweet, and often more vegetable-forward. In contrast, Nigerian Jollof Spaghetti is richer, spicier, and more robust in flavor. The choice between the two often comes down to personal preference or cultural influence!
2. Spaghetti with Suya (Nigeria)
Spaghetti served with grilled suya (spiced skewered meat), seasoned with suya spice (a blend of ground peanuts, chili, and other spices).Spaghetti Suya is a popular Nigerian dish that combines the rich flavors of suya (a spicy grilled meat) with pasta. Suya is typically made from beef (though chicken or goat can be used), and it's coated with a flavorful spice mix before grilling. When paired with spaghetti, it creates a fusion dish with a unique blend of flavors. Here's a simple recipe for Spaghetti Suya:
Ingredients (Serves 4):
For the Suya:
500g beef (sirloin or flank steak), cut into thin strips or small cubes
2 tbsp groundnut (peanut) oil
2 tbsp suya spice mix (or homemade suya spice - a blend of ground peanuts, chili powder, ginger, garlic powder, paprika, and a pinch of salt)
1 tsp ground cumin (optional)
1 tsp cayenne pepper (adjust to taste)
1/2 tsp smoked paprika
1-2 tbsp ground ginger (optional)
For the Spaghetti:
400g spaghetti
2 tbsp vegetable oil
1 medium onion, chopped
1 bell pepper (optional), chopped
2 garlic cloves, minced
1-2 tbsp tomato paste
1/2 cup of diced tomatoes (fresh or canned)
Salt and pepper to taste
1-2 tbsp fresh parsley (optional for garnish)
Instructions:
1. Marinate the meat:In a bowl, toss the beef pieces with the groundnut oil and 2 tablespoons of suya spice mix. Ensure the meat is well-coated.Let it marinate for about 30 minutes to 1 hour to allow the spices to infuse the meat.
2. Cook the spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook until al dente, following the package instructions. Drain and set aside, reserving a cup of pasta water.
3. Grill the meat (Suya):
Heat a grill or a non-stick skillet over medium heat.Grill the marinated beef pieces until cooked through, about 5-7 minutes, depending on the size of the pieces. You can also skewer the meat and grill it on an open flame for a more authentic flavor.Remove from the heat and set aside.
4. Make the sauce for the spaghetti:
In a large skillet, heat the vegetable oil over medium heat.Add the chopped onion and cook until softened.Stir in the garlic and bell pepper (if using) and cook for another 2 minutes.Add the tomato paste and diced tomatoes, cooking for 5-7 minutes until the tomatoes break down and the sauce thickens.Season with salt and pepper to taste.
5. Combine spaghetti and suya:
Add the cooked spaghetti to the skillet with the sauce, tossing well to combine. Add a little reserved pasta water if the mixture seems dry.Stir in the grilled suya meat and toss until evenly distributed
6. Serve:
Garnish with fresh parsley or additional suya spice mix if desired.Serve hot, with extra suya meat on the side if desired.Enjoy your Spaghetti Suya!
This dish combines the smoky, spicy flavors of suya with the rich texture of spaghetti, creating a truly Nigerian fusion experience.
3. Spaghetti Stir-Fry (East Africa)
A common dish in countries like Kenya and Tanzania, Ghana and Nigeria. spaghetti is stir-fried with vegetables, soy sauce, and sometimes pieces of beef, chicken, or seafood, influenced by Asian cuisine.Spaghetti Stir-Fry is a versatile and easy-to-make dish that combines pasta with stir-fried vegetables, meat, and sometimes a flavorful sauce, creating a delicious fusion of textures and tastes. It's a popular dish in various African countries, particularly in East Africa. Here's a simple recipe for making Spaghetti Stir-Fry:
Ingredients (Serves 4):
400g spaghetti
2 tbsp vegetable oil (or sesame oil for more flavor)
1 medium onion, thinly sliced
1 bell pepper, sliced
1 carrot, julienned or thinly sliced
1 zucchini or cucumber, sliced (optional)
1 cup cabbage, shredded (optional)
1 cup cooked chicken, beef, or shrimp (optional)
2-3 cloves garlic, minced
2-3 tbsp soy sauce (or to taste)
1 tbsp oyster sauce (optional)
1 tbsp chili sauce (optional for heat)
Salt and pepper to taste
1-2 tsp sesame seeds (optional, for garnish)
Fresh parsley or spring onions for garnish.
Instructions:
1. Cook the spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook until al dente, following the package instructions.Drain and set aside, reserving a cup of pasta water.
2. Prepare the stir-fry vegetables:
Heat the vegetable oil in a large skillet or wok over medium-high heat.Add the sliced onion, bell pepper, and carrot. Stir-fry for 3-5 minutes until they start to soften but still have some crunch.Add any additional vegetables (zucchini, cabbage) and cook for another 2-3 minutes, stirring occasionally.
3. Add the protein:
If using cooked chicken, beef, or shrimp, add it to the pan and stir-fry for 2-3 minutes until heated through.
4. Flavor the dish:Add the minced garlic and stir-fry for another 30 seconds, being careful not to burn it.Stir in the soy sauce, oyster sauce (if using), and chili sauce (if using). Mix well to coat the vegetables and meat in the sauce.
5. Combine the spaghetti:Add the cooked spaghetti to the skillet with the stir-fried vegetables and protein. Toss everything together, adding a little reserved pasta water to help the sauce coat the noodles evenly.
Season with salt and pepper to taste.
6. Garnish and serve:
Remove from heat and sprinkle with sesame seeds, fresh parsley, or spring onions.Serve hot, and enjoy your delicious Spaghetti Stir-Fry!
This dish is incredibly flexible, so feel free to swap out vegetables or proteins based on what you have available or your preferences. Enjoy this quick and tasty stir-fry meal!
4. Spaghetti and Relish (Southern Africa)
Served with chakalaka (a spicy vegetable relish) or meat-based sauces like boerewors sausage stew. The rich and spicy relishes complement the plain spaghetti base.Spaghetti and Relish is a popular dish in South Africa, often served as a comforting, simple meal with a variety of accompaniments. The relish is typically a flavorful vegetable or tomato-based sauce, sometimes with a spicy kick. It is commonly paired with spaghetti as a side dish or a main meal, and the combination is deliciously hearty. Here’s a simple recipe for Spaghetti and Relish:
Ingredients (Serves 4):
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
For the Relish:
2 tbsp vegetable oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped (or 1 can diced tomatoes)
1 tbsp tomato paste
1 tsp curry powder
1/2 tsp paprika
1 tsp dried thyme
1/2 tsp ground cumin (optional)
1/2 cup cooked vegetables (carrots, peas, or beans) – optional
Salt and pepper to taste
Fresh parsley or coriander for garnish
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook according to package instructions, until al dente. Drain and set aside.
2. Make the Relish:
Heat the vegetable oil in a large skillet over medium heat.Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.Stir in the garlic and bell pepper, and cook for another 2-3 minutes.Add the chopped tomatoes and tomato paste, cooking for about 5-7 minutes until the tomatoes break down into a sauce.Stir in the curry powder, paprika, thyme, cumin (if using), and salt and pepper to taste.Let the relish simmer for another 5 minutes, stirring occasionally.
If using cooked vegetables like peas, beans, or carrots, add them to the sauce and stir.
3. Combine Spaghetti and Relish:
Add the cooked spaghetti to the relish and toss well to combine, ensuring the noodles are coated in the flavorful sauce. You can add a little reserved pasta water to loosen the sauce if needed.
4. Serve:
Garnish with fresh parsley or coriander for added flavor and color.Serve hot, either as a side dish or as a main course.Enjoy your Spaghetti and Relish!
This South African version of spaghetti is a comforting and satisfying dish. The rich, flavorful relish pairs perfectly with the simple spaghetti, making it a popular choice for a quick, home-cooked meal.
5. Coconut Spaghetti (West Africa)
Cooked in a rich coconut milk-based sauce with spices, tomatoes, and seafood or chicken, creating a creamy and flavorful dish.Coconut Spaghetti is a creamy, flavorful dish that uses coconut milk as the base, bringing a rich and slightly sweet element to the pasta. It’s common in some African cuisines, especially in countries like Ghana and Sierra Leone, where coconut milk is frequently used in cooking. Here's a simple recipe to prepare Coconut Spaghetti.
Ingredients (Serves 4):
400g spaghetti
1cup coconut milk (full-fat for a richer flavor)
1 tbsp vegetable oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1-2 fresh tomatoes, chopped (or 1 can diced tomatoes)
1 tsp curry powder
1/2 tsp ground ginger (optional)
1/2 tsp thyme
Salt and pepper to taste
1/2 cup chicken or vegetable broth (optional, for added depth of flavor)
Fresh parsley or coriander for garnish
Protein of your choice (shrimp, chicken, or beef) (optional)
1-2 tbsp lime juice or lemon juice (optional for added freshness.
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. Make the Coconut Sauce:
In a large skillet, heat the vegetable oil over medium heat.Add the chopped onion and sauté for 3-5 minutes until it softens.Stir in the garlic and bell pepper, and cook for another 2 minutes until fragrant.Add the chopped tomatoes, curry powder, ground ginger, and thyme. Stir well and cook for 5-7 minutes until the tomatoes soften and release their juices.
3. Add the Coconut Milk:
Pour in the coconut milk and chicken or vegetable broth (if using). Stir well to combine, and let the mixture simmer for 5-7 minutes until it thickens slightly.Season with salt and pepper to taste. If you prefer a more pronounced coconut flavor, you can add a little extra coconut milk.
4. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the skillet and toss to coat the pasta in the coconut sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.If using cooked shrimp, chicken, or beef, add it at this stage and stir to combine.
5. Finish and Serve:
Optionally, squeeze in some fresh lime or lemon juice for a touch of brightness.
Garnish with fresh parsley or coriander.
Enjoy your Coconut Spaghetti!
This dish is a delicious blend of creamy coconut and savory spices, making it a comforting meal that’s perfect for both weeknight dinners and special occasions. You can easily customize it with different proteins or vegetables to suit your taste.
6. Spaghetti with Egusi Sauce (Nigeria/Ghana)
Egusi (ground melon seed) sauce, traditionally paired with fufu, is sometimes served with spaghetti as a unique alternative.
Spaghetti with Egusi Sauce is a delicious and hearty Nigerian dish that combines the savory, rich flavors of egusi (melon seeds) with spaghetti. Egusi sauce is typically used with fufu or pounded yam, but it can also be paired with pasta for a unique fusion of flavors. Here's a simple recipe to prepare Spaghetti with Egusi Sauce:
Ingredients (Serves 4):
For the Egusi Sauce:
1 cup ground egusi (melon seeds)
2 tbsp palm oil (or vegetable oil)
1 medium onion, chopped
2 tomatoes, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1-2 cups vegetable or chicken broth (or water)
1 tsp ground crayfish (optional, for added flavor)
1 tsp ground pepper (or to taste)
1 tsp thyme
1-2 tbsp ground pepper (fresh or dried)
Salt to taste
1/2 cup spinach or ugu (fluted pumpkin leaves) (optional)
1-2 tbsp ground smoked fish or stock fish (optional)
Protein of your choice (beef, goat meat, chicken, or fish) (optional)
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook until al dente, following the package instructions. Drain and set aside, reserving a cup of pasta water.
2. Prepare the Egusi Sauce:
Heat the palm oil in a large pan over medium heat.Add the chopped onions and sauté until soft and translucent, about 3-5 minutes.Add the chopped tomatoes and cook for 5-7 minutes until they break down and release their juices.Stir in the tomato paste and cook for another 3 minutes.
Add the ground egusi and stir well, allowing the mixture to fry slightly for about 3 minutes.
3. Add the Liquids:
Gradually add the vegetable or chicken broth (or water) to the egusi paste, stirring to avoid lumps. Add enough liquid to form a thick sauce, but not too much, as the sauce should remain rich and creamy.
Stir in the crayfish, ground pepper, thyme, and salt. If using smoked fish or stock fish, add it now. Allow the sauce to simmer for 10-15 minutes, stirring occasionally.
4. Add the Vegetables and Protein:
Add the spinach or ugu leaves to the sauce and let them wilt. You can also add your choice of cooked protein (beef, goat meat, chicken, or fish) at this point and stir to combine.Simmer for an additional 5 minutes, allowing all the flavors to meld together.
5. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the egusi sauce and toss until the spaghetti is well coated with the sauce. You can add a little reserved pasta water if the sauce is too thick.
6. Serve:
Serve the Spaghetti with Egusi Sauce hot, garnished with additional spinach or fresh herbs if desired.
Enjoy your Spaghetti with Egusi Sauce!
This dish brings the rich, nutty flavor of egusi together with the familiar texture of spaghetti, creating a hearty and satisfying meal. The combination of flavors from the palm oil, spices, and proteins make it a deliciously unique dish.
7. Moroccan Spaghetti (North Africa)
Features flavors like cinnamon, cumin, and paprika, combined with ground lamb or chicken and tomatoes for a uniquely spiced spaghetti dish.
Moroccan Spaghetti is a fusion dish that blends traditional Mediterranean and North African flavors, typically combining spaghetti with a variety of spices, vegetables, and sometimes meat. Moroccan cuisine is known for its complex spice blends, such as ras el hanout, cumin, cinnamon, and saffron, which create a rich and aromatic flavor profile. Here’s a simple recipe for Moroccan Spaghetti, inspired by the region’s culinary traditions:
Ingredients (Serves 4):
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
For the Sauce:
2 tbsp olive oil (or vegetable oil)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 large tomato, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1-2 tsp ras el hanout (Moroccan spice blend
1/2 tsp ground cumin
1/2 tsp cinnamon (optional for extra warmth)
1 tsp paprika
1/4 tsp saffron (optional for an authentic touch)
1-2 tbsp honey (optional, for sweetness)
1/2 cup vegetable or chicken broth (or water)
Salt and pepper to taste
1/2 cup olives (green or black), pitted and slic
Fresh parsley or cilantro for garnis
Protein of your choice (chicken, lamb, or beef), optional
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. Prepare the Sauce:
Heat the olive oil in a large skillet or pan over medium heat.Add the chopped onion and sauté for 3-5 minutes until soft and translucent.Stir in the garlic and bell pepper, cooking for another 2-3 minutes.Add the chopped tomatoes, tomato paste, and all the spices (ras el hanout, cumin, cinnamon, paprika, and saffron). Stir well and cook for 5-7 minutes until the tomatoes break down and form a sauce.
3. Add Liquids:
Pour in the vegetable or chicken broth (or water) and stir well to combine. Let the sauce simmer for 10 minutes to allow the flavors to develop and the sauce to thicken. If desired, add honey for a touch of sweetness.
4. Add Olives and Protein:
Stir in the sliced olives and any protein you're using (grilled chicken, lamb, or beef). Let the sauce simmer for an additional 5-7 minutes to warm through.
5. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the sauce and toss gently to combine, ensuring that the pasta is well-coated in the flavorful sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
6. Garnish and Serve:
Garnish with fresh parsley or cilantro and serve hot.
Enjoy your Moroccan Spaghetti!
This dish combines the rich flavors of Morocco with the comfort of spaghetti, creating a satisfying and flavorful fusion meal. The spices and olives give it an authentic North African touch, while the pasta brings a familiar texture. Enjoy it as a main dish or alongside grilled meats for a complete meal!
8. Spaghetti with Nyama Choma (East Africa)
Served with Nyama Choma (grilled meat), the spaghetti is lightly seasoned with onions, tomatoes, and chili to complement the smoky meat.Spaghetti with Nyama Choma is a popular and flavorful fusion dish in East Africa, particularly in Kenya, where nyama choma (grilled meat) is a beloved national dish. Combining the smoky, savory goodness of nyama choma with the soft texture of spaghetti creates a hearty and satisfying meal. Here's how you can prepare Spaghetti with Nyama Choma:
Ingredients (Serves 4):
For the Nyama Choma (Grilled Meat):
500g beef, goat, or chicken (cut into chunks or thin slices)
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp Worcestershire sauce (optional)
1 tbsp vinegar (for marinating)
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground black pepper
1-2 tbsp chili powder or ground cayenne pepper (optional, for spice)
1 tbsp lemon juice
Salt to taste
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
2 tbsp olive oil (optional for added flavor)
For the Sauce:
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 large tomato, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1 tsp ground paprika
1 tsp thyme or oregano
1/4 tsp ground black pepper
1/2 cup chicken or vegetable broth (or water)
Salt to taste
Fresh parsley or coriander for garnish
Instructions:
1. Prepare the Nyama Choma (Grilled Meat):
In a large bowl, mix the vegetable oil, soy sauce, Worcestershire sauce (if using), vinegar, garlic powder, ginger, cumin, paprika, black pepper, chili powder, lemon juice, and salt.Add the meat (beef, goat, or chicken) and toss to coat evenly. Let the meat marinate for at least 30 minutes, or preferably overnight in the fridge, to allow the flavors to infuse.Preheat the grill or a grill pan to medium-high heat.Grill the marinated meat for about 6-8 minutes, turning occasionally until cooked through and slightly charred on the edges. Alternatively, you can pan-fry or broil the meat if a grill is unavailable.Remove from heat and set aside
Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, drizzling a little olive oil on the spaghetti to prevent sticking if desired.
3. Prepare the Sauce:Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 3 minutes until softened.Stir in the garlic and bell pepper, and cook for another 2 minutes.Add the chopped tomatoes and tomato paste, and stir. Cook for 5-7 minutes until the tomatoes break down and become saucy.Stir in the paprika, thyme (or oregano), black pepper, and broth. Let the sauce simmer for another 5 minutes, adding salt to taste.
4. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the skillet with the sauce, tossing well to coat the pasta in the flavorful sauce. If the sauce is too thick, add a little pasta water to loosen it up.
Slice the grilled nyama choma into bite-sized pieces, and gently stir it into the spaghetti.
5. Serve:
Plate the spaghetti with chunks of grilled nyama choma on top. Garnish with fresh parsley or coriander.Serve hot and enjoy!
Enjoy your Spaghetti with Nyama Choma!
This dish combines the smoky flavors of grilled meat with the rich, savory spaghetti sauce, creating a unique fusion meal that is filling and packed with flavor. Whether served as a special dinner or a weekend treat, it’s sure to be a hit!
9. Spaghetti with Groundnut Sauce (West Africa)
Groundnut (peanut) stew, a staple in countries like Ghana and Senegal, is paired with spaghetti for a rich and nutty flavor profile.Spaghetti with Groundnut Sauce is a delicious and rich dish that combines the familiar texture of spaghetti with the creamy, nutty flavor of groundnut (peanut) sauce. This dish is quite popular in West Africa, particularly in countries like Ghana, Nigeria, and Sierra Leone, where groundnuts (peanuts) are a staple ingredient. Here's how to make Spaghetti with Groundnut Sauce:
Ingredients (Serves 4):
For the Groundnut Sauce:
1 cup peanut butter (smooth or chunky, depending on preference)
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1 tsp ground ginger (optional)
1 tsp ground cumin (optional)
1 tsp paprika or ground chili (optional for heat)
1-2 cups chicken or vegetable broth (or water)
1/2 cup coconut milk (optional for creaminess)
Salt and pepper to taste
1/2 cup cooked vegetables (carrots, green beans, or peas) – optional
1/2 tsp ground cayenne pepper (optional, for added spice)
Protein of your choice (chicken, beef, or fish) – optional
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
2 tbsp olive oil (optional)
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook until al dente, following the package instructions. Drain and set aside, drizzling a little olive oil on the spaghetti to prevent sticking if desired.
2. Prepare the Groundnut Sauce:
Heat the vegetable oil in a large pan or skillet over medium heat.Add the chopped onion and sauté for 3-5 minutes until soft and translucent.Stir in the garlic and cook for another 1-2 minutes until fragrant.Add the chopped tomatoes and tomato paste, and cook for about 5-7 minutes until the tomatoes soften and release their juices.Stir in the ground ginger, cumin, paprika, and cayenne pepper (if using). Cook for another 2 minutes to let the spices bloom.
3. Make the Peanut Sauce:
Add the peanut butter to the tomato mixture and stir to combine.Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps. You can add a bit of water or coconut milk for extra creaminess. Adjust the consistency to your liking by adding more broth or water to achieve a smooth, creamy sauce Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.Season with salt and pepper to taste. If using cooked vegetables or protein (chicken, beef, or fish), add them to the sauce now, and let them heat through.
4. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the groundnut sauce and toss gently to coat the pasta evenly in the rich, creamy sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up.
5. Serve:
Serve the spaghetti with groundnut sauce hot, garnished with fresh parsley or cilantro if desired.
Enjoy your Spaghetti with Groundnut Sauce!
This dish is a flavorful and satisfying fusion of Italian pasta and West African flavors. The nutty, creamy sauce pairs perfectly with the spaghetti, making it a filling and comforting meal. You can customize it with vegetables or protein, depending on your preferences.
10. Cape Malay Spaghetti (South Africa)
Incorporates Cape Malay spices such as turmeric, cinnamon, and cardamom in a sweet and savory sauce with ground beef or lamb.Cape Malay Spaghetti is a unique fusion dish that combines Italian pasta with the flavorful and aromatic spices characteristic of Cape Malay cuisine, which originates from the Cape Colony in South Africa. Cape Malay food is known for its use of aromatic spices like cinnamon, cloves, cumin, turmeric, and cardamom, as well as a blend of savory and sweet flavors. This dish often incorporates meats like chicken or lamb and is served in a rich, spiced tomato-based sauce. Here's how to make Cape Malay Spaghetti:
Ingredients (Serves 4):
For the Sauce:
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced (or 1/2 tsp ground ginger)
1 large tomato, chopped (or 1 can of diced tomatoes)
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground cardamom (optional, for authentic flavor)
1-2 tbsp curry powder
1/2 tsp ground paprika
1-2 tbsp brown sugar (optional, for sweetness)
1/2 cup chicken or vegetable broth
Salt and pepper to taste
1 tbsp lemon juice (optional, for a tangy twist)
Fresh coriander or parsley for garnish
For the Spaghetti:
400g spaghetti
Salt (for pasta water)
1-2 tbsp olive oil (optional)
Optional Protein (Chicken, Lamb, or Beef):
500g chicken thighs or breast (or your choice of protein, cut into chunks)
Salt and pepper to taste
1 tbsp vegetable oil (for browning)
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, drizzling a little olive oil on the spaghetti to prevent sticking if desired.
2. Prepare the Protein (Optional):
If using chicken, lamb, or beef, season the protein with salt and pepper.
In a large pan, heat 1 tbsp vegetable oil over medium-high heat.Add the protein and cook for about 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
3. Make the Cape Malay Sauce:
In the same pan, add 2 tbsp vegetable oil and heat over medium heat.Add the chopped onion and sauté for 3-5 minutes until softened.Stir in the garlic and minced ginger, and cook for another 1-2 minutes until fragrant.Add the chopped tomatoes, tomato paste, cumin, cinnamon, turmeric, cardamom (if using), curry powder, paprika, and brown sugar. Stir well to combine.Let the sauce simmer for 5-7 minutes until the tomatoes break down and the sauce thickens.Add the chicken or vegetable broth to the sauce and stir to combine. Let it simmer for another 5-10 minutes until the sauce is smooth and aromatic. Adjust seasoning with salt, pepper, and lemon juice.
4. Combine the Spaghetti and Sauce:
Add the cooked spaghetti to the sauce and toss gently to coat the pasta in the flavorful, spiced sauce.If you cooked protein earlier, add it to the pasta at this stage and stir to combine.
5. Serve:
Garnish the Cape Malay Spaghetti with fresh coriander or parsley.
Serve hot and enjoy!
Enjoy your Cape Malay Spaghetti!
This dish offers a wonderful blend of savory, slightly sweet, and aromatic flavors thanks to the spices and ingredients typical of Cape Malay cuisine. The combination of rich, spiced tomato sauce with the tender spaghetti makes for a unique and satisfying meal. You can customize it with different proteins or make it vegetarian by skipping the menu.
Each variation reflects the diversity of African cuisine and its ability to adapt global dishes to local tastes and ingredients.
