pasta jollof
My family loves it and the kids always ask for more.
prep time
cook time
method
Stove Top
yield
5 serving(s)
Ingredients
- 340 grams whole wheat macaroni/penne
- 4 cups filtered water
- 1 tablespoon olive oil, extra virgin
- Half medium bell pepper
- 1 medium cherry bomb pepper
- 1 large plum tomato
- 1 cup diced carrots
- 3 1/4 cups frozen peas
- half teaspoon ginger powder, unrefined sea salt & cayenne
- 1 cup chicken broth, home made
How To Make pasta jollof
-
Step 1Place peppers,tomato and 1 cup water in a blender jar and pulse until almost smooth.
-
Step 2Combine 1 cup of the blended paste (save what's left in the freezer), salt,ginger, cayenne, olive oil and broth (see my home made chicken broth) with remaining 3 cups water in a pot and bring to a boil on the stove.
-
Step 3Add pasta, carrots and frozen peas, stir and bring to a boil once more on medium heat. Stir occasionally till desired tenderness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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