I know, I know it has been an extremely long time since I posted on here. Been so tied up with school work and curating content for other websites that I have lost track of my own investment.
I am currently working around a way to simultaneously do all these things, so that one is not weighing down the other.
Due to how busy I am these days, I have invested a lot in packed lunches which happens to save me a lot of money. Rather than spending money everyday on eating out, I cook my own lunch and take it in to work with me.
One of the things I cooked last was macaroni jollof. This dish is lifted from the popular West African staple dish – jollof rice. Jollof rice is made from rice cooked in a rich and spicy tomato broth sauce. The rice is left to steam and soak up all the sauce.
I love eating Jollof rice, but variety is also good. Macaroni jollof rice is similar in that it is cooked in the same kind of sauce. I also added in a little coconut milk for some kick.
1/2 bell pepper
2 tbspns stock
1/2 cup coconut water
2 cups pasta
2 knorr cubes
1/2 – 1 cup water
Blend tomatoes, scotch bonnet pepper, bell pepper and onions together.
In a clean pot, pour in olive oil, slice in extra onions and fry till golden brown. Add in thyme and curry and let sauté for a few seconds. Add in stock and coconut milk and leave to boil for about two minutes, before pouring in your tomato blend.
Leave tomato blend to boil until sauce is thick. Season with knorr.
My stock is usually always well seasoned, so I only added in 2 knorr cubes. Add in more to taste if needed.
Add pasta into sauce and mix till everything is covered. Add in water and cover to cook till al dente. Do not over stir the pasta.
I served pasta with some fried goat meat. It was really yummy and quick. Pasta cooks faster than rice, so this dish is definitely an easier route to jollof rice.
Thank You for stopping by and hope you enjoyed reading. Don’t forget to follow me on instagram (@wovenblends) for more visuals loves
Lots of love,