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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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
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.
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 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