Ingredients
How to make Nigerian spaghetti like a pro
If you want to make spaghetti with that special Nigerian touch, you have come to the right place.
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![You may be picking between the devil and the deep blue sea [Eat This Not That]](data:image/svg+xml;charset=utf8,%3Csvg%20xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg'%20width%3D'100'%20height%3D'100'%20data-ring-placeholder%3D'1'%3E%3C%2Fsvg%3E "You may be picking between the devil and the deep blue sea [Eat This Not That]")
Spaghetti (1 sachet)
1 small tin tomatoes.
Teaspoon of dry pepper
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2 cups of sliced onions
Fresh tomatoes
Fresh pepper (as much as you can take)
Ground Crayfish (3 spoons)
3 cube of knorr or maggi
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Salt to taste
1 cup of sliced carrot.
Sliced green beans (1 cup)
1kg Meat/fish or either (chicken, turkey, beef.. etc)
Meat water
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Green pepper (optional).
Ground nut or vegetable oil about 150ml
Corned beef (optional)
Note: You can prepare this meal with minced beef instead of beef cuts.
Preparations
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Place enough water to cook the spaghetti in a pot. Add chopped onions, a teaspoon of dry pepper and the spaghetti
Allow the spaghetti to cook until it has softened enough to eat, but not cooked thoroughly.
Add the stew, about 3 - 4 tablespoonful with the meat and stir carefully. Lower the heat to allow the spaghetti cook slowly in the stew, and let it cook till the spaghetti has absorbed the stew, and taken on the colour of Jollof rice. Serve immediately.
Spaghetti is perfect when eaten alone but feel free to serve it with Fried Plantain.
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