This Jollof Spaghetti Bolognese is a hearty, flavourful dish that’s perfect for a family meal or a gathering with friends. The combination of walnuts and mushrooms gives it a delicious texture and umami flavor, making it a satisfying plant-based option. 
Ingredients
For the Jollof Sauce:
- 2 cups ripe tomatoes, blended (or canned crushed tomatoes)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced or chopped
- 1-inch piece of ginger, minced or chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 scotch bonnet (deseeded)
- 3 tablespoons vegetable oil
- Salt and pepper to taste
For the Bolognese:
- 1 cup walnuts, finely chopped or blended
- 3 cups mushrooms, finely chopped or blended
- 1 tablespoon soy sauce, optional for added depth of flavour. (Why not try Yuen Chun, Lee Kum Kee, registered with The Vegan Society’s Vegan Trademark).
- 1 tablespoon balsamic vinegar, optional. (Why not try Suma, Clearspring, Spiral registered with The Vegan Society’s Vegan Trademark).
- Fresh basil or parsley for garnish
For the Spaghetti:
- 400g (about 14 oz) spaghetti
- Salt for boiling water
Method
Step 1. Prepare the Jollof Sauce:
- In a large pot, heat the vegetable oil over a medium heat. Add the chopped onions and sauté until translucent.
- Roast your tomatoes, garlic, peppers and scotch bonnet for 20 minutes at 200 degrees or air fry at 190 degrees for 15 minutes.
- Blend using your choice of blender and stir into the pan.
- Add in all your seasonings and stir well.
- Allow the sauce to simmer uncovered for about 20–30 minutes, stirring occasionally, until it thickens and the flavours meld together. Remove the bay leaf before using.
Step 2. Prepare the Bolognese:
- In a separate skillet, add the chopped or blended walnuts and toast them over medium heat for about 3–5 minutes until fragrant. Remove and set aside.
- In the same skillet, add a bit more oil if needed, and then add the finely chopped mushrooms. Sauté until the mushrooms release their moisture and the mixture becomes tender (about 5–7 minutes).
- Stir in the toasted walnuts, soy sauce, and balsamic vinegar (if using). Cook for another 2–3 minutes, then combine this mixture with the Jollof sauce, stirring well to incorporate.
Step 3. Cook the Spaghetti:
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Step 4. Combine and Serve:
- Toss the cooked spaghetti with the Jollof Bolognese sauce until well combined. Adjust seasoning if necessary.
- Serve hot, garnished with fresh basil or parsley.
A delicious recipe for Jollof Spaghetti Bolognese. This dish combines the rich, smoky flavours of Jollof rice with the comforting textures of spaghetti, creating a unique and satisfying meal.
Recipe by Daniel Grant.