By Simileoluwa Adebajo
No Kid Hungry
[link removed]
Donate
[link removed]
Recipe of the Month
with
Simileoluwa Adebajo
Simileoluwa Adebajo
[link removed]
Simileoluwa Adebajo
CEO | Executive Chef of the Eko Kitchen LLC
John,
Chef Simileoluwa Adebajo is the CEO and Executive Chef of the Eko
Kitchen LLC, which she founded at the age of 24 with the intention of
bringing Nigerian food and culture to the Bay Area. This month, we are
excited to bring that taste of Nigeria to you, with her delicious
Jollof Spaghetti recipe. Adebajo is deeply passionate about hunger in
in the United States, and has been recognized countless times for her
work toward ending hunger and feeding vulnerable populations in
Northern California.
Jollof Spaghetti
[link removed]
Jollof Spaghetti
*Serves 4 to 5 people*
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 love."
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
* 12 oz 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!
Donate
[link removed]
[link removed]
Donate Today
[link removed]
Connect and share with us
No Kid Hungry's Facebook
[link removed]
No Kid Hungry's Twitter
[link removed]
No Kid Hungry's Instagram
[link removed]
No Kid Hungry's YouTube
[link removed]
1030 15th Street NW, Suite 1100 Washington DC xxxxxx
[link removed]
www.nokidhungry.org?|
[email protected]?|?Unsubscribe
[link removed]
[link removed]
