Spaghetti with the flavors of West Africa |

NO KID HUNGRY

[link removed]

Recipe of the Month
with
Simileoluwa Adebajo

[link removed]

Simileoluwa Adebajo is the CEO and Executive Chef of Eko Kitchen LLC,
a Nigerian food and lifestyle company in California that provides
catering, cooking classes, private dining and special event services
as well as a line of retail products. Chef Simileoluwa is passionate
about food insecurity and has been recognized by the press and
government agencies for her work feeding vulnerable populations in the
California community. She loves sharing Nigerian culture with the
world through food, art, music, entertainment and technology and is a
child at heart.

A note from the chef,

"Jollof is often a term associated with the popular West African
rice dish which originates from Senegal, but growing up, my mom made
us Jollof flavored spaghetti at least once a week. The slightly sweet
and spicy pasta dish carries the flavors of West Africa with the
slurping satisfaction of spaghetti that every kid loves. I decided to
create an adaptation of this recipe so you can sneakily feed your kids
veggies in a format they will love."

 

[link removed]

Jollof Spaghetti
By Simileoluwa Adebajo | Serves 4 to 5 people

Ingredients

* 2 tbsp oil
* 2 large red onions
* 5 cloves of garlic
* 3 large red bell peppers
* 4 roma tomatoes
* 2 habaneros (or other hot peppers)
* 1 thumb sized piece of ginger (skin removed)
* 4 bay leaves
* 1/2 cup of tomato paste
* 2 tbsp of salt
* 1 tbsp of cayenne pepper
* 4 cups of hot water
* 1 lb of spaghetti
* 2 large thinly sliced green bell peppers
* 3 cups cooked meat/chicken/mushrooms

Equipment

* Rimmed baking sheet, blender or immersion blender

Instructions
1. Preheat the oven to 400 degrees F.
2. Chop one of the onions, all 3 of the red bell peppers, the 4
roma tomatoes, the habaneros, garlic and ginger into large
chunks and place on a baking tray.

3. Roast the vegetables in the oven for about 40 minutes or
until the veggies have darkened considerably.

4. Blend the roasted vegetables into a smooth sauce (obe ata
sauce).

5. Heat oil in a sauté pan on medium heat.
6. Add onion and bay leaves to pan, cook until fragrant for
about 3 minutes.

7. Add tomato paste and let it cook for another 3 to 5 minutes.

8. Next, add the roasted obe ata sauce, stir and let it cook for
an additional 5 minutes.

9. Add salt and cayenne pepper. Stir and taste for seasoning.

10. Allow the sauce to simmer on low heat for another 5 minutes,
then add the sliced bell peppers and meat/mushrooms. Stir and
simmer for another 5 to 7 minutes and remove from heat.

11. Cook spaghetti to your preferred softness in a separate pot.
Drain the liquid and reserve 1 cup.

12. Combine spaghetti with the sauce and stir thoroughly to
combine.

13. Add 1 cup of pasta water and simmer for 3 minutes. Serve and
enjoy!

 

 

Keep up the momentum, your generosity makes a
difference.

DONATE

[link removed]

NO KID HUNGRY

[link removed]

Connect and Share with

Facebook

Twitter

Instagram

YouTube

[link removed]
[link removed]
[link removed]
[link removed]

1030 15th Street NW, Suite 1100
Washington DC xxxxxx

www.nokidhungry.org   | 
 [email protected]   |   
[link removed]

Unsubscribe
[link removed]