Jollof beef and shrimp Tagliatelle Pasta
- 1 box thin spaghetti (pre-cooked) – I used Collezione Tagliatelle Pasta
- 2 cup shrimps
- 1 lb kg beef
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon chilli powder
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 tablespoon chicken bouillon powder
- 2 3/4 cups chicken stock
- 5 large about 2 lbs plum tomatoes
- 1 large onion
- 1 tablespoon tomato paste
- 3 tbsp vegetable oil
- Salt to taste
In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).
Remove the shrimp and add 1 lb beef. Cook for 5 mins.
Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.
Be sure to stir the sauce occasionally to prevent it from burning.
Once the sauce is reduced, taste the sauce and adjust for salt.
Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.