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Spaghetti Jollof

25 min

Easy

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What is the energy content breakdown?

Fat 8 4.7g / 8%

Carbohydrates 78 95.4g / 78%

Protein 14 16.9g / 14%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Easy Main course

Spaghetti Jollof

Name: Spaghetti Jollof
Cook time: 25 s
Total time: 25 s
Yield: 6
Cuisine: African - style
Ingredients: 600 grams Spaghetti; 1 1/2 Onion (Chopped); 2 Fresh Pepper; 4 Fresh Tomatoes; 2 Large Red bell Pepper; 2 MAGGI Chicken; 1/2 teaspoon Chopped Garlic; 2 tablespoons Palm Oil; 1 teaspoon Curry Powder; 1/2 Teaspoon of Thyme; 2 Medium Sized Carrot (Diced); 1 Head Cabbage; 2 Green Bell Pepper

(2)

25 Min

Easy

Recipe Variants

Nutrition Value

Carbohydrates

95,44 g

Energy

488,55 kcal

Total fat

4,78 g

Fiber

9,87 g

Protein

16,99 g

Saturated Fats

1,28 g

Sodium

782,36 mg

Sugars

14,27 g

Information per serving

Ingredients

6 Portions

600 g

Spaghetti

1.5

sliced onion

red scotch bonnet

Tomatoes

2 large

Red bell Pepper

MAGGI Chicken

0.5 tsp

of garlic (minced)

2 tbsp

Vegetable Oil

1 tsp

Curry Powder

0.5 tsp

Thyme

2 Mediums

Carrots

1 Head

Cabbage

green bell pepper (diced)

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Step1
5 Min

Wash and roughly blend tomatoes, 1 onion, fresh pepper and 1 red bell pepper. Cut remaining red and green bell pepper into a small bowl. Set aside
Step2
13 Min

Slice remaining onions. Heat oil in a pan and add onion slices, ginger, garlic, thyme then stir-fry for 3 minutes. Add the blended vegetables and fry for 10 minutes stirring at regular intervals. Make stock with 2 MAGGI Chicken and water, add the stock base and allow to boil.
Step3
7 Min

Add the spaghetti, stir and allow to cook on low heat for 7 minutes. Add shredded cabbage, the red and green bell peppers and diced carrots to the pan. Stir at regular interval till spaghetti is cooked. Serve.

Step1 of 3

Wash and roughly blend tomatoes, 1 onion, fresh pepper and 1 red bell pepper. Cut remaining red and green bell pepper into a small bowl. Set aside

Step2 of 3

Slice remaining onions. Heat oil in a pan and add onion slices, ginger, garlic, thyme then stir-fry for 3 minutes. Add the blended vegetables and fry for 10 minutes stirring at regular intervals. Make stock with 2 MAGGI Chicken and water, add the stock base and allow to boil.

Step3 of 3

Add the spaghetti, stir and allow to cook on low heat for 7 minutes. Add shredded cabbage, the red and green bell peppers and diced carrots to the pan. Stir at regular interval till spaghetti is cooked. Serve.

Recipe PDF

With pictures

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