Add the tomato paste and allow fry till the paste dries out but not burnt. Takes about a minute of constant stirring. Alternatively you can dilute the paste with about a quarter cup of water and fry till all the moisture is absorbed.
Stir in bay leaf and spices, add 1 cup of water to the mix and then add meatballs.
Allow to simmer for a minute just to blend in flavors. Taste for seasoning and adjust if necessary.
Add the chopped green peppers and red bell peppers. Stir to incorporate.
Turn off heat, add the chopped kale and stir. Allow residual heat to soften the kale.
Set aside. and prepare the pasta.
Bring about 4 quarts (16 cups) of water to boil.
Add about 1 Tbsp of salt to the water.
Add the pasta into the boiling water and allow cook for 8 minutes I like mine al dente ( not soft ) if you like your pasta a little softer, then cook for about 10-12 mins
Turn off heat and drain the pasta with a colander reserving about 1/2 a cup of pasta water.
Transfer pasta back to pot. Add the the sauce and mix thoroughly. You may or may not need the the pasta water to add to the moisture of the Jollof.
Serve and Enjoy
The quantity of tomato paste used depends on your choice. if you like it red use 6 oz(12 Tbsp). If you prefer a lighter shade you use 4oz (8Tbsp). I used 6 oz in this recipeThe