About two days ago, while I was reading in the morning in preparation for the forthcoming exams. A friend of mine who came around to say hi handed me a bunch of carrots. I was delighted - it was the right thing to eat a vegetable in the morning before any meal at all. I wanted to start eating the carrot when suddenly I felt hunger pangs in my stomach; I had not eaten that morning and my stomach just gave me a gentle reminder. I could've eaten the carrot so as to quench my hunger for the moment, but I got a better idea - I decided to add the carrot to the meal I was going to prepare.
I have been in the community for a while now, but this will be my first time sharing a recipe here. I do hope you enjoy it.
So, to get started, these ingredients listed below have to be ready:
- Pasta
- Grounded pepper
- Vegetable Oil
- Seasoning
- Tomato paste
- Carrots
- Onions
- Maggi (or seasoning)
- Salt.
PROCEDURES:
1)First, I dealt with spaghetti first. Put water into a pot then placed it on fire. Add the spaghetti to the water when it was near-boiling. Add salt to taste. When the spaghetti is done, drain the spaghetti using a sieve and retain it in the pot.
2)Now, to make the sauce... Cut the onions and carrots into smaller bits - I like it finely chopped. Then in a clean pot, pour enough vegetable oil and allow it to preheat for a few seconds.
3)Add the chopped onions and tomato paste to the preheated vegetable oil and stir fry for some minutes. Then add little water, seasoning, a little salt (since there's salt already in the spaghetti), ground pepper, and allow to cook. Fresh pepper could be used as a substitute for grounded pepper.
4)When the sauce is done, pour the drained spaghetti and the chopped carrots into it and mix to ensure every inch of it is covered by the sauce. I added the carrots (the same applies to other vegetables) at the end so as not to overcook them to the point of loss of vital nutrients.
5)Immediately the mixing is done, turn off the heat source and let the pot remain covered so as to allow it to cook under its own heat. After about 5 minutes, open the lid to allow the heat to escape, and then, you have your - what I call- Carrot'ized Jollof Spaghetti!
