RECIPE:
- 1 satchet of spaghetti
- 1 satchet macaroni
- 1 tin tomato (flat)
- 6 large tomatoes (chopped)
- 1 cup of groundnut oil (am not sure because I poured it straight from the gallon)
- Scent leaves ( 1 handful) (optional)
- Crayfish (pounded or blended)
- Fresh pepper (blended or pounded)
- Onions (chopped)
- Geisha (1 tin) optional
- Titus (1 tin) optional
- Seasoning cubes
- Salt
PROCEDURES:
Place your pot on heat and pour about 4-5 cups of water (the water should be able to cover the pasta when you pour them into the pot) and let it boil.
Using your hand, cut the spaghetti into your desired length and pour into the boiling water, together with the macaroni and let cook for about 7-10 minutes (let it soften)
When it softens, pour it out in a seive so that the thick water or the starchy water can be removed, pour into a bowl of water and wash it very to remove the starch.
Put a dry pot or frying pan on the heat, pour in the groundnut oil and let it heat up, pour in the onions and stir for about 2 mins add the tin tomato and dry it to remove that tin tomato taste about 4-5 minutes.
Add the chopped tomatoes and stir, let it cook for another 8 minutes or when the time water in the tomato dries up.
Add the crayfish and pepper and stir, add water about 3-4 cups (that is if you don’t like watery outcome) but for me the water was more than 4 cups. Add your seasoning cubes and salt to taste. Adjust the seasoning if there is need for it.
Let it boil, sprinkle the scent leave (it’s totally optional, and you can use any other vegetable of your choice) and then pour in the pasta and stir very well.
Cover the pot to boil until it’s well done.
Serve hot
Tessie Cookbook 