Kale Jollof Spaghetti & Meatballs
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Kale Jollof Spaghetti and Meatballs

This Kale Jollof Spaghetti and Meatballs is the perfect comfort food. It's tasty delicious and loaded with veggies. A recipe worth your time in every way
Course Main Course
Cuisine Nigerian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 365kcal
Author Chichi Uguru

Ingredients

  • 1 lb Pasta of choice (I used Spaghetti)
  • 4 - 6 oz (8-12 Tbsp) organic tomato paste (see recipe note 1 )
  • 1 medium onion
  • 1/2 medium red bell pepper chopped
  • 1/2 medium green bell pepper chopped
  • 130 g Kale vegetable chopped
  • 25 Meatballs
  • 1/4 cup cooking oil of choice (except palm oil)
  • 1 bay leaf
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground garlic
  • 1 tsp ground dry pepper
  • 1 Tbsp bouillon powder

Instructions

Prepare the sauce

  • Heat up oil and sauté onions for about a minute.
  • 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.

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.

The mix

  • 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

Notes

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 recipe
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