Prep 15 min
Cook 20 min
Serves 2-3
• DAIRY FREE
Ingredients
250g dried spaghetti Salt and black pepper1 tbsp olive oil3 tomatoes3 red peppers, stalks, pith and seeds discarded2 onions, peeled, 1 finely chopped, the other cut in half1 small scotch bonnet chilli, or to taste3 tbsp tomato puree3 tbsp vegetable oil3 garlic cloves, peeled and crushed1 tsp grated fresh ginger1 tsp paprika1 tbsp chicken stock powder, or bouillon vegetable stock1 tsp curry powder, mild, medium or hot, depending on taste½ tsp dried thyme½ tsp dried basil (optional)Chopped fresh parsley, to garnish (optional)
When we were growing up, we often asked our mum for spag bol, and this is what she produced. Rather than a blend of Italian flavours, however, hers tasted just like jollof. What was once a…
