Nutrition

Spaghetti (pasta) Jollof

• Pasta Jollof

Ingredients

• One bottle of oil

• 350g ofspaghetti (pasta)

• 200g of tomatoes

• 25g of dawadawa

• 150gof onions

• 50g of powdered fish (amani)

• 15g of hot pepper

• 10g of bouillon tablet

• Salt to taste

Preparation

– Grind vegetables together

-Pound or crush dawadawa

-Break spaghetti into desirable pieces

-Chop onion

– Pound dry fish

Cooking

-Put saucepan on fire and heat oil

– Add chopped onions, tomatoes and pounded dawadawa

– Allow to cook and add enough water to boil

– Add broken spaghetti

– Stir to prevent sticking together

– Cover and allow to cook

– Stir occasionally with wooden spoon until soft and all liquid is soaked up

– Serve hot

Nutrition

Turkey stew

Turkey

Ingredients

– 1.5kg of turkey

-Salt and pepper to taste

-62-125g of vegetable oil

-5-6 tomatoes

-1 medium onion, sliced

-1 tablespoon of garlic,

– I tablespoonful of grounded gloves

-½ teaspoonful of dried thyme

-1 tablespoonful of smoked paprika

-¼ teaspoonful of curry powder

-1 bay leaf

-1 tablespoonful of Maggi or bouillon (chicken-flavoured)

-2 green onions, chopped (whites

and green parts)

-3 tablespoons (12g) parsley

-1-2 sliced carrot

Preparation

-Season chicken with salt, pepper, and seasoning.

-Cook turkey until tender

-Heat oil in a large pot over me

dium heat until hot, fry turkey

until brown.

-Wash, clean and blend tomatoes,

onions, and garlic.

-Pour the blended ingredients into the pot of chicken.

– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.

Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.

Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.

Season with salt according to preference. Remove the bay leaf.

Source: Pulse.com

Ingredients